Prawn and zucchini spaghetti

Prawn and zucchini spaghetti

By
From
At Home with Ben
Serves
4-6
Photographer
Mark Roper

This is one of my favourite pasta sauces. I cooked it on The Best in Australia, and although it didn’t win I still think it’s the best prawn pasta sauce around. When I was living in the UK I’d use cooked shrimps. You can’t get them in Australia so I use the tail meat from tiger prawns instead.

When cooking pasta, it’s important to note that you shouldn’t drain the cooked pasta completely, as a little pasta water will help loosen the sauce and help it to coat the pasta. It also helps stop the pasta from clumping together before it goes into the sauce. Just make sure it’s not too wet or you’ll end up with noodle soup!

Ingredients

Quantity Ingredient
3 zucchini, yellow or green or a mix of both
100ml fruity extra-virgin olive oil
salt
freshly ground black pepper
2 garlic cloves, chopped
1 dried birdseye chilli, chopped
500g prawn meat, chopped
200g diced tomatoes
1 teaspoon finely chopped rosemary leaves
500g spaghetti

Method

  1. Wash, halve and roughly slice the zucchini. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the zucchini and gently fry until the edges just start to turn golden, but without colouring completely. Season with salt and pepper and add 1/4 cup of water. Allow the liquid to evaporate while stirring and mashing the zucchini. When the liquid has evaporated, fry for about 1 minute. Repeat with another 1/4 cup of water, stirring and mashing while the liquid evaporates then frying for a further minute or two. Repeat another three times. The idea is to slowly fry, steam and mash the zucchini five times all up, in order to enrich the flavour and break down the vegetables.
  2. Add the garlic and chilli to the pan and cook for 1–2 minutes. Add the prawn meat and cook for about 5 minutes, stirring from time to time so the bottom doesn’t catch. Make sure you control the heat – if the mixture starts to colour, turn the heat down. Add the tomatoes and rosemary, season with salt and pepper, then repeat the slow-frying process for a further 5 minutes.
  3. Bring a large saucepan of salted water to a fast boil and cook the pasta, following the packet instructions. Spaghetti should take about 10 minutes to cook.
  4. Just before the pasta is cooked and ready to drain, add the remaining olive oil to the sauce. Drain the pasta, reserving a little cooking water, combine thoroughly with the sauce and serve.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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