Recipe: Monday Night Prawn Bisque-ish Pasta

Monday Night Prawn Bisque-ish Pasta

Serves 2


8 raw prawns – I used banana prawns

1 fennel bulb with good fronds

2 garlic bulbs

1/4 cup white wine

1/2 cup of stock or bone broth

200 grams pasta – I used gluten free spaghetti

1 tablespoon of sour cream

Half a red pepper

Olive oil

Salt and pepper



Dehead and peel the prawns, keep the shells and heads in a separate pan to the prawn meat. Don’t forget to de-poop!!

Put the shells and heads in a hot pan with  1 tablespoon of olive oil and the garlic minced or sliced and brown whilst pressing the heads to get the juices out!

Add in 1/3 of the fennel bulb roughly chopped with salt and pepper and cook for four mins, add the white wine and cook for another 5 mins then add the stock and a cup of water and allow to reduce for 15 mins.

Cook the pasta al dente and put the rest of the fennel bulb and chopped red pepper in a separate pan with a glug of olive oil and salt and pepper and allow to cook through for 5 mins.

Take the fish shells ‘stew’ and strain through a colander and cloth to remove all of the fragments and impurity’s.  Once done put back in a clean pan and reduce for 5 mins before adding the fennel and peppers.

Drain the pasta and keep 1/4 cup of the cooking water.

Melt 1 tablespoon of butter and add a handful of fennel fronds then add prawns and cook for 1 minute on each side and then remove from the heat.

Add the sauce with the pasta and pasta water and warm on the hob, add a handful of fennel fronds and the sour cream and gently heat.

Serve the pasta in a fabulous bowl and top with the buttery prawns and some good bread.

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