- 6 prawns a 70g
- 6 tbsp olive oil
- 1 fennel bulb
- 2 medium onions
- 2 cloves of garlic
- 1 red pepper
- 150 ml white wine
- 1 tbsp honey (we recommend our acacia honey)
- 1 large can of peeled tomatoes (850 g net weight)
- 1 bunch of fresh leaf parsley
- Spaghetti (500g)
- Some butter
Remove the heads of the prawns. Peel the prawns (tails), cut them lengthways and remove the intestines. Heat the olive oil in a saucepan and roast the prawn heads and shells in it over high heat.
Chop the fennel greens and cut the onions into strips. Add the pepper and the sliced garlic and roast for 5 minutes. Deglaze with white wine and then add 300 ml of water. Let it boil down for 10 minutes and then pour it through a sieve.
In the meantime, dice the remaining fennel. Finely chop the remaining pepper. Finely chop the prawn meat. Fry the fennel in a little oil in a pan for approx. 5 minutes until golden brown. Add some chopped garlic and pepper. Add the prawn meat and fry briefly.
Pour tomatoes into a colander, rinse and drain. Put in the pan and coarsely pound. Pour in the prawn stock and bring to the boil briefly. Finely chop the parsley and mix in, season with salt.
Mix in the acacia honey.
Cook the pasta in salted boiling water according to the instructions on the packet. Drain the pasta and mix with the shrimp sauce. Add the butter in small pieces and mix in.
If necessary, season again according to individual taste. Sprinkle with parsley and serve.
We wish you a good appetite.