Quick enough for a weeknight meal, Prawn and Zucchini Spaghetti combines seafood, vegetables and pasta in one satisfying dish without a complicated ingredient list.
I must admit I’m not a huge fan of prawns, but I’m the only one in my family! My mum would often make this Prawn and Zucchini Spaghetti during our holidays in Sicily, as we were able to get amazingly fresh prawns there.
It’s a very easy recipe, and the sauce takes only a few minutes to make. Fresh prawns and good-quality extra virgin olive oil make all the difference, as they give this dish its delicious flavour!
I love the colours, green and pink-orange. So pretty! This is an amazing pasta sauce for all of you out there who love prawns. I hope you like it! Buon appetito!
Reasons to Make Prawn Spaghetti
- Requires only basic kitchen equipment, with no specialised tools needed.
- Keeps washing-up manageable since the sauce comes together in one pan.
- Makes good use of leftover white wine when you already have an open bottle.
Key Ingredients for Prawn and Zucchini Spaghetti
Prawns
Fresh shrimp or prawns work particularly well in this recipe. Look for firm prawns with a mild sea scent, and don’t cook them for too long as they can quickly become tough.
Zucchini
Adds colour and a soft texture alongside the prawns. Choose firm, medium-sized zucchini with smooth skin, and cut them into 2.5 cm – 1 inch pieces to help them soften while retaining their shape.
Extra Virgin Olive Oil
Extra virgin olive oil gives the sauce richness and brings together the flavours of the onion, zucchini and prawns. Use good-quality extra virgin olive oil, as you’ll notice its flavour in this simple pasta dish.
White Wine
White wine adds gentle acidity and depth to the prawns and zucchini. Pour it into the pan, increase the heat and let the alcohol evaporate before taking the sauce off the heat.
Find the complete list with measurements in the recipe card below.
How to Make Prawn and Zucchini Spaghetti
Step 1: Sauté the onion in the extra virgin olive oil over a low to medium heat for a couple of minutes, or until translucent. Take care not to let it burn.
Step 2: Add the chopped zucchini and a couple of tablespoons of water. Cover and cook for 5 minutes.
Step 3: Once the zucchini is tender, add the chopped prawns and stir well to combine.
Step 4: Pour in the white wine and increase the heat, allowing the alcohol to evaporate.
Step 5: Season with salt, then add the whole prawn for decoration. Turn off the heat and keep the pan covered while the spaghetti cooks.
Step 6: Cook the spaghetti according to the package instructions until al dente, then drain well.
Step 7: Serve immediately, topped with the prawn and zucchini sauce.
Frequently Asked Questions
Yes. Thaw the prawns completely in the refrigerator before using them, then pat them dry with kitchen paper to remove excess moisture before chopping.
No. There’s no need to peel the zucchini. The skin is edible and helps the pieces retain their shape as they cook.
Yes. Linguine, fettuccine, penne or another pasta shape can replace the spaghetti. Choose a shape that holds the light prawn and zucchini sauce well.
Use a dry white wine you’d be happy to drink, such as Pinot Grigio or Sauvignon Blanc. Avoid sweet wines, as they’ll change the flavour of the sauce.
Look for prawns that have turned opaque and pink, with the flesh feeling firm but still tender. Keep an eye on them as they cook quickly and can become tough when left over the heat for too long.
Extra Help from the Kitchen
Dry the Prawns Thoroughly – Pat the prawns with kitchen paper before chopping them. Removing excess surface moisture prevents unnecessary liquid from collecting in the pan as they cook.
Use a Wide Frying Pan – Cook the sauce in a wide frying pan rather than a small saucepan. The larger surface area gives the zucchini and prawns enough room to cook evenly and helps the white wine reduce efficiently.
Time the Pasta Water Carefully – Bring the pasta water to the boil while preparing the sauce. Good timing reduces the wait between finishing the prawn mixture and cooking the spaghetti, which is useful because prawns can become tough with prolonged heat.
Keep the Prawn Preparation Cold – Refrigerate the cleaned prawns until you’re ready to cook them. Take them out shortly before they’re needed rather than leaving raw seafood at room temperature while preparing the other ingredients.
Variations and Twists
Try Cherry Tomatoes and Garlic – Add minced garlic with the chopped onion. Add halved cherry tomatoes with the zucchini and water, then cover and cook for 5 minutes until softened.
Use Basil Pesto – Let the white wine evaporate, then turn off the heat. Mix a small spoonful of basil pesto with the warm prawn and zucchini sauce before covering the pan.
Make a Tomato Version – Once the white wine has evaporated, add the marinara sauce. Reduce the heat and simmer gently for 1 to 2 minutes, season with salt, then turn off the heat.
Finish with Fresh Basil – Scatter freshly chopped basil over the Prawn and Zucchini Spaghetti immediately before serving. Its fresh, slightly sweet flavour pairs well with the prawns, zucchini and extra virgin olive oil.
Create a Creamy Sauce – Once the white wine has evaporated, reduce the heat to low. Pour in the cream and mix through the grated Parmesan for about 1 minute until the sauce is smooth and warm, then turn off the heat.
Storage and Shelf Life
Store leftover Prawn and Zucchini Spaghetti in an airtight container in the refrigerator for up to 3 to 4 days. Refrigerate leftovers within 2 hours of cooking. Freezing is possible, although the zucchini may become softer and the prawns may lose some of their tender texture.
Thaw frozen leftovers overnight in the refrigerator. To reheat, place the pasta in a frying pan with a small splash of water to loosen the sauce and prevent the spaghetti from drying out. Cover and warm gently over low to medium heat, stirring occasionally, until steaming hot throughout. Avoid prolonged reheating, as the prawns can become tough.
Explore More Pasta Recipes
- Cicatelli Pasta with Arrabbiata Sauce
- Spaghetti with Fish Sauce
- Farfalle with Salmon
- Cavatelli al Ragù di Maiale
- Ham and Cheese Cannelloni
Prawn and Zucchini Spaghetti Recipe
Ingredients
- 500 g – 1.1 lb prawns – cleaned and roughly chopped
- 2 medium-sized zucchini – chopped into 2.5 cm – 1 inch pieces
- ½ onion – finely chopped
- 4 tbsp extra virgin olive oil
- 50 ml – 1.7 oz white wine
- salt – to taste
- 350 g – 12 oz spaghetti
Instructions
- Sauté the onion in the extra virgin olive oil over a low to medium heat for a couple of minutes, or until translucent. Take care not to let it burn.
- Add the chopped zucchini and a couple of tablespoons of water. Cover and cook for 5 minutes.
- Once the zucchini is tender, add the chopped prawns and stir well to combine.
- Pour in the white wine and increase the heat, allowing the alcohol to evaporate.
- Season with salt, then add the whole prawn for decoration. Turn off the heat and keep the pan covered while the spaghetti cooks.
- Cook the spaghetti according to the package instructions until al dente, then drain well.
- Serve immediately, topped with the prawn and zucchini sauce.
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This looks amazing cant wait to try.