Spaghetti with prawns and courgette is a glorious, light Italian dish which is bursting with flavour. The combination of rosemary, prawns and courgettes with a little white wine and parsley produces a subtle flavour which is delicious.
ingredients:
500 g
spaghetti or capellini
50 g
salt for the pasta
5 litres
water for the pasta
400 g
frozen prawns
200 ml
white wine
2 tablespoons
olive oil extra virgin
1 handfull
cherry tomatoes to garnish
1 handful
parsley chopped finely
1 sprig
thyme thyme
pepper freshly ground
servings
method:
- Bring the water to boil in a large pot and add the salt.
- Add the pasta to the pot and cook for 9 minutes.
- Halve and quarter the courgettes lengthways and cut in to 3cm pieces.
- Heat the olive oil in a frying pan over a medium heat. Sauté the courgette for a couple of minutes and then turn down the heat and add the wine, shrimp, rosemary and a good pinch of salt and pepper.
- Continue to simmer for another couple of minutes and then remove the rosemary.
- Strain the pasta and add it to the pasta together with the chopped parsley. Serve immediately with a few drops of olive oil and garnish with the tomatoes.
recipe notes:
Tip: If you allow the prawns to cook too long they will be tough and if you allow the rosemary to cook to long, the sauce will be bitter.
