pasta with zucchini and prawns

This Italian recipe is so delicious and packed with all the summery flavours. I use frozen raw jumbo king prawns (shell on) from the supermarket (Sainsbury’s) that I thaw first, fresh ones are great if you prefer. I could eat this every day as I really love it…


Serves 4 as a starter or 2 very hungry people


  • 250g of dried pappardelle (or any long pasta)
  • 2 courgettes 
  • 1 garlic clove cut into wafer thin slivers 
  • 3 tablespoons of good olive oil 
  • 300g of raw jumbo prawns 
  • 1 heaped tablespoon of butter or vegan butter (I use Naturlì organic vegan spread to keep it dairy free) 
  • A small bunch of torn basil 
  • Salt and pepper 


Put a big pan of salted water on to boil then add the pasta according to the instructions on the packet and then  drain. 

Meanwhile prepare the courgettes by removing the ends, and chopping in half so they are shorter. Slice them into ribbons using a potato peeler and set aside. Next take the prawns and remove the shell from the main body leaving the head and tail on (you can remove them, but I prefer them on for flavour).

In a large frying pan over a medium heat, fry the garlic till the oil is infused with its flavour, but not browning. Add the Prawns and gently stir fry till the prawns are nearly done. Add the courgette ribbons and soften slightly. Now add the butter( or the dairy free alternative) and continue to stir till the sauce is unctuous and the prawns are cooked through. 

Add the pasta to the sauce. Cook for a few seconds and add salt and pepper to taste and serve up liberally sprinkled in the basil. 

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