Maccheroni with Fennel and Prawns

Maccheroni with Fennel and Prawns
15 Mins
Prep time
15 Mins
Cooking time
Serves 4

What you need

  • 20g butter
  • 2 baby fennel bulbs, thinly sliced
  • 2 cloves garlic, crushed
  • 2 pinches saffron threads
  • ΒΌ teaspoon dried chilli flakes
  • 300g green prawn cutlets
  • 250ml PHILADELPHIA Original Cream For Cooking
  • Salt and freshly ground black pepper, to taste
  • 400g maccheroni, cooked, drained, and kept warm
  • Dill sprigs, for garnish

How to make it

  1. MELT the butter in a frypan and saute the fennel for 5 minutes or until very soft.
  2. ADD the garlic, saffron, chilli and prawns and continue cooking for 5 minutes or until the prawns are just cooked. Add the PHILLY and seasonings, stir until smooth and simmer for 2 minutes.
  3. TOSS through the pasta and cook a further 2 minutes or until heated through. Spoon into pasta bowls then garnish with dill. Serve immediately.