Prawn and Pea Spaghetti with Lemon and Fennel

Another one-pan quickie here, definitely with a spring influence – we went out and saw crocuses (crocuses? Croci? Apparently both are correct) and snowdrops in the sunshine today… blame that! Technically you do use two pans as you use one to toast the fennel seeds but this isn’t essential and they don’t exactly make much of a mess. So if, like us, you are ready for a little spring on your plate then give this one a try.

Fennel seeds toasting

Ingredients

  • 1 tsp fennel seeds, lightly toasted and crushed
  • Pasta of your choice
  • Raw king prawns, about 6-8
  • 1 large handful of frozen peas
  • Zest of 1 lemon
  • A handful of parsley, roughly chopped
  • 2 tbsp creme fraiche
  • Salt & pepper

Lemon zest and parsley

Pop some water on to boil and when it’s boiling salt the water and drop the pasta in (pretty sure you don’t need telling how to cook pasta). When the pasta is a couple of minutes away from cooked add the peas to the pan. Once the pasta is cooked reserve about 1/2 a mug of the pasta water and then drain. Put the pan back over a low heat, add the fennel seeds, lemon zest, parsley, prawns and creme fraiche to the pan and stir over the low heat until the prawns are cooked. While doing this add in a little of the pasta water you saved as you need it until it looks like a perfect, creamy consistency. Season to taste and serve!

Pasta with raw prawns

Finished pea and prawn pasta

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