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Creamy Prawn Penne

With Fennel & Lemon
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
142 kcal
Protein
: 
13.7g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Crustaceans
  • Milk
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 grams

Penne Pasta

1 unit(s)

Green Chilli

150 grams

King Prawns

(Contains: Crustaceans)

½ unit(s)

Fennel

1 unit(s)

Garlic Clove

1 unit(s)

Lemon

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

1 sachet(s)

Vegetable Stock Powder

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)592 kJ
Energy (kcal)142 kcal
Fat7.9 g
of which saturates4.5 g
Carbohydrate4.6 g
of which sugars3.5 g
Dietary Fibre1.6 g
Protein13.7 g
Salt0.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Whilst the water is coming up to the boil, cut the fennel in half lengthways, remove the triangle root in the middle (see pic), then slice thinly widthways. Peel and grate the garlic (or use a garlic press). Zest you lemon and cut into wedges. Halve the chilli lengthways, deseed then finely slice.

2

Heat a splash of oil in a large frying pan over a medium high heat. When hot, add the sliced fennel with a pinch of salt. Cook whilst string occasionally until softened and starting to char, 7-8 minutes. Once cooked, add the garlic and cook for 1 minute.

3

When the water for the pasta is boiling, Add the penne and boil for 12 minutes. Once cooked, strain into a colander over your sink and allow to drain for a few minutes. Set aside.

4

Once the garlic has cooked for 1 minute. Add the veg stock, water (see ingredients for amount) and lemon zest. Bring to a boil. turn the heat down to medium and allow to simmer for 2 minutes. Add the prawns and sour cream. Simmer until the prawns are cooked, 3-5 minutes. IMPORTANT: The prawns are cooked when they are no longer translucent in the middle.


FCC Look at sauce constituency

5

In the frying pan combine the penne with the sauce and prawns, mix well to combine. Taste and add a squeeze of lemon juice, salt and pepper if needed. Reheat to ensure the dish is piping hot if necessary.

6

Divide the pasta and prawn among your bowls along with any sauce that is left in the pan. Sprinkle over the sliced green chilli (Only use a little if you don't want it too spicy) and serve with a lemon wedge alongside. Enjoy!

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