Black spaghetti with Pernod cream and shrimp

Ingredients for 4 servings:

• 500 g spaghetti, black
• 1 fennel bulb(s)
• 2 garlic cloves
• 200 g shrimp(s), raw or pre-cooked
• 2 cl Pernod
• olive oil
• 125 ml sour cream or milk, if you prefer less fat
• 1 chili pepper(s), if you like it hot
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simple and sophisticated

If frozen, thaw the prawns slowly in a bowl of cold water with a little salt. The salt will keep them firm. Once thawed, remove the shells and intestines. Score the prawns slightly deeper on their backs to create a butterfly shape when frying. Cut the fennel into small pieces, reserving the green parts. Peel and finely chop the garlic. Cook the spaghetti in salted water until al dente, according to the package instructions. Heat a pan and add about 1 1/2 tablespoons of olive oil. Brown the raw prawns and season with salt and pepper. Remove the prawns and set aside. If the prawns are already pre-cooked, do not brown them separately, but add them to the sauce to warm up shortly before serving. Heat a large pan, add 1-2 tablespoons of olive oil, sauté the chopped garlic, add the fennel pieces to the pan and a little chili, and sauté gently. Pour in the sour cream and stir to combine. Bring everything to a gentle boil. If the liquid is too thick, add a little more milk or cream and stir again. Add the prawns to the pan and stir briefly. Stir in the Pernod. Pour the drained spaghetti into the pan and gently fold in. Serve on deep plates and garnish with the fennel leaves. Tip: Cook the spaghetti, add some pasta water (about ½ a glass of water or about 125 ml) to a bowl. Then drain the spaghetti and add it to the bowl with the pasta water, mix (this prevents the pasta from sticking together), and then add it to the pan as described above.