Prawn Pasta with Squid Ink Spaghetti & Fennel

A classic prawn pasta recipe gets a dramatic makeover with squid ink spaghetti and the introduction of the mild anise flavour of fennel.

This dish tastes every bit as good as it looks and the earthy ozone hints of the black pasta shine through the simple classic flavours.

Squid Ink Spaghetti with Shrimp.

Spaghetti with shrimp or prawns is a really classic combination and whilst this recipe may look different it does not stray far from classic combinations.

I add a little fennel as that sweet anise flavour works so well with fish. I serve this pickled fennel and lentil salad with pan seared salmon all of the time!

Other than that we have chilli, lemon and garlic, really simple and traditional flavours, in fact, flavours also used in my prawn and pea pasta recipe.

The elephant in the room is that dramatic black pasta! The name gives away its source, it is pasta made with squid ink, genius hey?

It has a very mild flavour in terms of “fishiness” but it has the most luxurious and silky mouthfeel.

Of course, it also looks stunning!

It does not matter whether it is black pasta served with pepperoni and peas or squid ink spaghetti served with spinach and bacon it makes a real statement.

What Prawns or Shrimp to Use.

I live in landlocked Hungary and as a result shrimp or prawns depending on what side of the Atlantic you live are not the easiest to source.

I always use frozen prawns and try where possible to get raw shelled and frozen. They are essential for a dish like my harissa prawns which you simply must check out.

But this garlic and chilli prawn pasta recipe works equally well with par boiled frozen prawns.

They just need cooking for less time, when I say cooking, they don’t really need cooking, just warming through. They are a great product and they feature in my 15-minute Indian prawn curry.

On the size, try and go for prawns either in the 16-20 or 21-30 count. This measure is the count of how many prawns you get per per pound.

A Guide to Seasoning.

This prawn pasta recipe lives and dies on its seasoning, like so many recipes really.

Salt has become a bit of a dirty word in some circles but this recipe needs a fair old whack.

Begin with your pasta, I always cook my pasta in 4 litres (4 quarts) of water give or take. Then I add a tablespoon of salt and a touch more for luck!

Then you need to season the prawns. I add a generous pinch, so thumb and 2 fore fingers into a bowl of coarse sea salt. It tends to measure out to around half a teaspoon.