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Prawn and fennel pasta

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  • No added sugar
  • High in dietary fibre
  • High in protein
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free

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.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Prawn and fennel pasta


  • 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

Nutritional information

Per Serve: Energy: 2627kJ/628 Cals (30%), Protein: 21g (42%), Fat: 34g (49%), Sat fat: 19g (79%), Carb: 56g (18%), Sugar: 4g (4%), Fibre: 5g (17%), Sodium: 586mg (29%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  2. Step 2

    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.
  3. Step 3

    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.