Skip to main content
Woolworthsnavigate home
Woolworthsnavigate home
Everyday Rewards
Time slot:
Loading...
Delivery:Loading...

Prawn, Fennel & Tomato Fettuccine

Whip up a fresh prawn fettuccine tonight. This quick, easy recipe pairs juicy prawns with fennel and sweet tomatoes.

Ingredients

  • 250 grams cherry tomatoes
  • 375 grams fresh fettuccine
  • 1 fennel bulb, finely sliced
  • 1 small red onion, finely sliced
  • 1 lemon, zested
  • 500 grams prawns, peeled and deveined
  • 2 tablespoons capers, rinsed, drained
  • 3/4 cup thickened cream
  • 1/4 cup dill, chopped
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 250 grams cherry tomatoes
  • 375 grams fresh fettuccine
  • 1 fennel bulb, finely sliced
  • 1 small red onion, finely sliced
  • 1 lemon, zested
  • 500 grams prawns, peeled and deveined
  • 2 tablespoons capers, rinsed, drained
  • 3/4 cup thickened cream
  • 1/4 cup dill, chopped
  • 2 tablespoons olive oil
  • 1 pinch salt

Method

  1. Step 1 of 7
    Preheat oven to 160°C (140°C fan-forced). Line an oven tray with baking paper.
  2. Step 2 of 7
    Place tomatoes on tray and drizzle with oil. Season to taste. Bake for 10-15 minutes or until tender.
  3. Step 3 of 7
    Meanwhile, cook fettuccine in a large saucepan of boiling, salted water, following packet instructions. Drain and return to pan.
  4. Step 4 of 7
    Add remaining oil in a frying pan on medium heat. Sauté fennel, onion and lemon zest for 3-4 minutes or until tender.
  5. Step 5 of 7
    Add prawns and capers, frying for 2-3 minutes, until prawns are almost cooked through.
  6. Step 6 of 7
    Stir cream and tomatoes through. Simmer for 1-2 minutes.
  7. Step 7 of 7
    Toss sauce through pasta with dill. Season to taste.
Photo of Prawn, Fennel & Tomato Fettuccine

Method

  1. Step 1 of 7
    Preheat oven to 160°C (140°C fan-forced). Line an oven tray with baking paper.
  2. Step 2 of 7
    Place tomatoes on tray and drizzle with oil. Season to taste. Bake for 10-15 minutes or until tender.
  3. Step 3 of 7
    Meanwhile, cook fettuccine in a large saucepan of boiling, salted water, following packet instructions. Drain and return to pan.
  4. Step 4 of 7
    Add remaining oil in a frying pan on medium heat. Sauté fennel, onion and lemon zest for 3-4 minutes or until tender.
  5. Step 5 of 7
    Add prawns and capers, frying for 2-3 minutes, until prawns are almost cooked through.
  6. Step 6 of 7
    Stir cream and tomatoes through. Simmer for 1-2 minutes.
  7. Step 7 of 7
    Toss sauce through pasta with dill. Season to taste.

More recipes like this

LunchDinnerPrawnFennelSeafoodPescetarian