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Prawn and Zucchini Spaghetti

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


  • 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


  1. 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.
  2. Add the chopped zucchini and a couple of tablespoons of water. Let them cook, covered, for 5 minutes.
  3. When the zucchini are tender, add the chopped prawn and mix.
  4. Add the white wine and increase the flame to let the alcohol evaporate.
  5. 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.
  6. Cook the spaghetti following the steps on How to cook pasta “al dente” in the Techniques page of this site.
  7. Drain it and serve immediately with the prawn and zucchini sauce on the top.