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Use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.)
Add half the lemon juice to a bowl of iced water. Trim fennel, reserving 1/2 cup of the fronds. Place reserved fronds in the bowl of iced water. Use a vegetable peeler to slice the fennel lengthways into thin strips. Add to the bowl.
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
Meanwhile, heat half the oil in a large frying pan over medium-high heat. Add the prawns and cook for 2 minutes each side. Add the garlic and chilli and cook, stirring, for 2 minutes or until aromatic and the prawns curl and change colour.
Drain the fennel mixture, reserving 2 tablespoons of fronds. Add the lemon rind, fennel mixture, prawn mixture, tomato, remaining lemon juice and oil to the pasta. Season with salt and pepper. Toss until well combined.
Divide the pasta mixture among serving bowls. Sprinkle with the reserved fronds to serve.