Prawn and Zucchini Spaghetti
The recipe for a delicious and colourful pasta dish: Prawn and Zucchini Spaghetti.
– 1.1 lbs. prawns
cleaned and roughly chopped
medium sized zucchini
chopped into 2.5 cm – 1 inch pieces
extra virgin olive oil
– 1.7 oz. white wine
Salt to taste
– 12 oz. Spaghetti
Sauté the onion in the extra virgin olive oil on low-medium flame for a couple of minutes or until translucent. Make sure not to burn it.
Add the chopped zucchini and a couple of tablespoons of water. Let them cook, covered, for 5 minutes.
When the zucchini are tender, add the chopped prawn and mix.
Add the white wine and increase the flame to let the alcohol evaporate.
Season with salt (at this point I also added the full prawn I used as decoration), put the fire off and keep covered until your spaghetti are cooked.
Cook the spaghetti following the steps on
How to cook pasta “al dente”
in the Techniques page of this site.
Drain it and serve immediately with the prawn and zucchini sauce on the top.