Its still freezing out there even though we've just past the winter solstice and on the downhill slope to spring! (Yippeeeee!)
250 g of penne
250 g of cooked prawns (freeze the rest for another day)
½ cup of light cream
¼ cup of plain yoghurt
juice and zest from ½ lemon
1 clove crushed fresh garlic
1 bulb fennel – thinly sliced
1 couple of thyme sprigs ( from your potted herb garden )
In a frying pan add a good glug of olive oil. (Always be careful not to burn the oil as it heats quickly.) Add the prawns and the fennel just long enough to heat through. Remove from the heat. Add the lemon juice, garlic, zest, cream & yoghurt.
Cook the penne in a pot of salted boiling water till al dente (about 12 mins). Drain and leave in the pot – drizzle with a little olive oil so it doesn't get sticky.
Toss in the sauce in the hot pasta. Garnish with fresh thyme and serve immediately.
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