- two dozen prawns, shelled and deveined
- one courgette, cut into thin batons
- eight cherry tomatoes, halved and deseeded
- 1 chilli (optional)
- 1 clove of garlic (optional)
- sprig of fresh fennel
- zest of one lemon
Boil a pot of salted water , then add pasta.
Heat a skillet or pan and add butter and olive oil.
Turn down the heat to medium and toss the batons of courgette in the pan until they soften and begin to brown. Add the seeded cherry tomato halves and stir them in with the courgette. Now add the prawns and toss while they heat and cook. While those ingredients are cooking, add the chilli and garlic. Then add the lemon zest and finally, the chopped fennel.
Drain the pasta, reserving a little of the pasta water. Add the pasta to the pan with the other ingredients and stir to combine. Now add the reserved pasta water (half a cup) and allow to combine again.
Finally, add the ingredients to a serving dish. Sprinkle with some fresh olive oil and serve.