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Prawn and Zucchini Spaghetti
The recipe for a delicious and colourful pasta dish: Prawn and Zucchini Spaghetti.
Course
Main
Cuisine
Italian
Prep Time
10
minutes
Cook Time
20
minutes
Total Time
30
minutes
Servings
4
Author
Manuela Zangara
Ingredients
500
gms
– 1.1 lbs. 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
gms
– 12 oz. Spaghetti
Instructions
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.