Prawn and fennel pasta

20 minutes is all you need to whip up this tasty prawn and fennel pasta. Great for lunches or dinner, it's a fuss-free option.





  • 300g pkt pappardelle
  • 1 tbs olive oil
  • 250g Coles Australian Raw Banana Prawn Cutlets, deveined
  • 2 garlic cloves, crushed
  • 300ml Coles Thickened Cream
  • 2 lemons, rind finely grated, juiced
  • 1 tbs Dijon mustard
  • 1 bunch asparagus, woody ends trimmed, finely shaved lengthways
  • 1 small fennel, shaved, fronds reserved
  • 2 tbs coarsely chopped dill
  • 60g pkt Coles Australian Baby Rocket
  • Shaved parmesan, to serve



Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.


Meanwhile, heat the oil in a large deep frying pan over high heat. Add the prawns and cook, turning, for 2 mins or until prawns curl and change colour. Add the garlic and cook for 1 min or until aromatic. Add the cream, lemon juice, lemon rind and mustard. Stir to combine. Bring to the boil and cook for 2 mins or until the sauce thickens slightly. Remove from heat.


Add the pasta, asparagus, fennel, reserved fennel fronds, dill and rocket to the pan. Toss to combine. Transfer to a serving bowl. Sprinkle with parmesan. Serve warm or at room temperature.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.