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A bowl of spaghetti with prawns and zucchini served alongside white wine and fresh whole prawns.

Prawn and Zucchini Spaghetti Recipe

Quick enough for a weeknight meal, Prawn and Zucchini Spaghetti combines seafood, vegetables and pasta in one satisfying dish without a complicated ingredient list.

Course: Main
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Manuela Zangara

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

  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.

  2. Add the chopped zucchini and a couple of tablespoons of water. Cover and cook for 5 minutes.
  3. Once the zucchini is tender, add the chopped prawns and stir well to combine.

  4. Pour in the white wine and increase the heat, allowing the alcohol to evaporate.

  5. Season with salt, then add the whole prawn for decoration. Turn off the heat and keep the pan covered while the spaghetti cooks.
  6. Cook the spaghetti according to the package instructions until al dente, then drain well.
  7. Serve immediately, topped with the prawn and zucchini sauce.