Prawn & Fennel Linguine
Aniseedy fennel softens right down into the sauce, leaving just enough bite against the sweet prawns.
Dairy-free
25 min(10m prep, 15m cook)
4 servings
easy
Ingredients
4 servings
Method
Tips & swaps
- • Save the fennel fronds — they look and taste like a wispier dill and finish the dish nicely.
- • A splash of pasta water is what brings the sauce together; don't skip it.
Storage & reheating
Best eaten fresh — reheated prawns can turn rubbery.
Nutrition (per serving)
430
Kcal
28g
Protein
58g
Carbs
9g
Fat
4g
Fibre
Estimated values, for guidance only. Contains: Crustaceans, Gluten.
