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Prawn, fennel and roast red pepper penne

Nell Nelson from Woman Who Ate Scotland
The delicate aniseed flavour of the fennel compliments the prawns beautifully in Nell Nelson's simple recipe

Prawn, fennel and roast red pepper penne

Method

1. Halve the red peppers and remove stalks. Roast skin-side up under a hot grill until the skin is charred. Put in a freezer bag for 20 minutes - this makes it easier to peel off the skin - remove the skin, scrape off the seeds, and slice.

2. Heat the olive oil and gently cook the garlic until golden, taking care not to let it burn. Add the finely sliced fennel and toss in the oil to coat. Add 3 tablespoons of water, put the lid on the pan and gently steam for 20 minutes.

3. Meanwhile cook the pasta according to the pack instructions. Drain.

4. Add the prawns, cream and sliced red peppers to the cooked fennel and warm through. Toss the drained pasta with sauce and serve with the peeled prawns sitting proudly on top.

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Serves: 4

Prep: 10 min
Cook: 25 min

Ingredients
2 red Peppers
3 tbsp Olive oil
2 cloves Garlic, finely chopped
1 bulb Fennel, finely sliced
250g penne
284ml double cream
400g cooked frozen Prawns, defrosted and peeled
4 cooked Prawns, unpeeled, for garnishing