Easy Prawn Pasta Recipe with Squid Ink Spaghetti

Bring a bit of bling to your prawn pasta by adding some squid ink spaghetti, then add the classic flavours of chilli, garlic and lemon juice.

Course Main Course

Cuisine Anglo Italian

Keyword black pasta with prawns, squid ink pasta with prawns, squid ink pasta with shrimp, squid ink seafood pasta

Prep Time 5

Cook Time 12

Total Time 17

Servings Servings

Calories 517kcal

Bring a 20cm or 8" saucepan of salted water to a rolling boil. I use 1½ teaspoons of salt in a pan this size.
Remove any tough outer "leaves" from the fennel bulb and slice it as finely as you can; a mandolin is the best tool for this.
Peel and slice the garlic as finely as you can.
Zest the lemon.
Add the chilli flakes, half the lemon zest, the garlic and half of the olive oil to the prawns and season with a generous pinch of salt.
Add the pasta to the now boiling water and cook for 30-60 seconds less than the packet instructions.
Heat the remaining oil in a 30cm or 12" frying pan over a high heat. Add the sliced fennel for 3-4 minutes, tossing occasionally.
Add in the prawns and then sautee for 4-5 minutes.
Drain the pasta, reserving around 75ml (⅓ Cup) of the cooking liquid.
Toss the pasta through the prawns and add the remaining lemon zest and the juice of half of the lemon.
Add enough of the cooking liquid to form a nice emulsion and serve sprinkled with fennel fronds from the fennel bulb if there are any.

Of course, you can make this recipe with regular spaghetti, simply cook it al dente exactly as this recipe outlines.