Prawns with Red Chilli, Pernod and Fennel

Written by Karen Coakley

Prawns Dark Backgroud
Prawns in pan 200x200 1

This is a wonderful little dish that comes together in no time at all. It’s a handy one to have for those evenings when you are caught for time and inspiration!

Prawns and aniseed go perfectly together so the fennel and Pernod work a treat here. Don’t be sparing with the Pernod, I do say add a ‘splash’ but I mean a really good ‘SPLASH’.

We love this dish with fresh tagliatelle or linguine but you could also serve it in a terracotta pot as part of a Tapas meal with patatas bravas and some crusty bread to mop up the juices.

You can use raw or cooked prawns, just make sure that whichever it is that you are buying good quality. I would suggest steering clear of supermarket shelves if possible and going to your local fish shop. They usually have amazing fresh prawns ( my choice is Dingle Bay ) or else really good quality frozen ones.



  1. Heat a frying pan on a medium heat, add the oil when it is hot and sautee the fennel until soft and golden then add the garlic and cook for a minute.
  2. Turn the heat up and pour in the Vermouth, allow it to bubble down a little then add in the chopped red chilli and tinned tomatoes. Season with salt and pepper and the pinch of sugar.
  3. Add the prawns and allow to cook through if using raw or heat through if using precooked then stir in the creme fraiche and the chopped green fennel sprigs.
  4. Stir through the fresh pasta and enjoy
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