TheFishSite Recipe SectionIngredients
- 18 – 24 prawns, peeled and deveined (number depends on size of prawns, but about 6 per serve)
- 150ml cream
- Extra virgin olive oil
- 4-6 cloves of fresh Australian garlic – peeled and finely chopped
- Dry penne (100g per serve)
- Half punnet of cherry or around 10 small roma tomatoes – halved
- 1 baby fennel bulb – finely sliced
- 100g Australian smoked salmon or ocean trout
- Sea salt, black pepper and fresh basil to serve
- Preheat oven to 150 degrees Celcius
- Place tomatoes and fennel in a shallow roasting tray, drizzle generously with olive oil and season with salt and pepper. Roast in oven at 150 degrees Celsius for 25-30 minutes.
- Once the tomatoes and fennel have been roasting for approximately 10-15 minutes put the pasta on the boil.
- While the pasta is boiling, heat some more olive oil to a moderate heat in a frypan and shallow fry the garlic. Add a little seasoning of salt and pepper and make sure not brown the garlic.
- Add the prawns and gently stir for 2 minutes.
- Remove the prawns from the pan and set aside. Prawns should be slightly under-cooked (still quite translucent in the middle at this stage – they will continue to cook through).
- Using the same fry pan that the prawns were cooked in, pour in the cream and cook until it almost boils. Take the pan off the heat.
- When penne is al dente, strain and transfer to serving dish. Add the prawns, tomatoes, fennel and cream.
- Shred and add the salmon.
- Mix gently and serve garnished with basil.