Prawns and Roasted Fennel Ditalini

Ingredients for Prawns and Roasted Fennel Ditalini

• 450g (16 to 20) extra large prawns, shells intact, thawed if frozen

• 1 teaspoon fennel seeds

• 1 teaspoon salt, preferably sea salt, divided

• 1 fennel bulb, halved and sliced crosswise (chopped fronds for garnish, optional)

• 4 cloves garlic, chopped

• 2 tablespoons olive oil

• 1/2 teaspoons freshly ground black pepper

• Grated zest of 1 lemon (1 julienned strip for garnish, optional)

• 230g whole-wheat ditalini

Heat oven to 232°C. Shell prawns, but keep tails intact, if desired; reserve shells. In a small pan over medium heat, toast fennel seeds until golden brown, 5 minutes; crush. In a bowl, toss prawns with fennel seeds. In same pan, bring 240ml water to a boil with 1/2 teaspoons salt and reserved shells; reduce heat and simmer, partially covered, 30 minutes. Remove and discard shells; simmer until stock reduces by half, 5 minutes. In a roasting pan, place sliced fennel, garlic, oil, pepper and remaining 1/2 teaspoons salt; toss. Roast until fennel is tender, 20 minutes. Stir in prawns, stock and zest; roast until prawns are just cooked through, 5 minutes. Cook pasta as directed on package until al dente. Drain pasta, reserving 240ml cooking liquid. Add pasta to roasting pan; roast until pasta is completely cooked, adding reserved liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Serve garnished with julienned zest and fennel fronds, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.