Prawn and courgette spaghetti

Serves: 2

Prep: 10min

Cooking: 15min

Difficulty: easy

This is a premium version of the courgette spaghetti. Adding prawns and wine bring more layers of taste to the dish.

Mamma Flora’s Tip: The secret of a perfect pasta dish is to cook the pasta in the sauce for the last 3-4min of its cooking time. The starch of the pasta will mix with the sauce making it very creamy and juice without adding any dairy.


  • 400g spaghetti
  • 2 courgettes
  • 150g small shelled prawns
  • ½ glass of wine
  • 2-3 cherry tomatoes
  • 1 clove garlic
  • 3 tsbp extra virgin olive oil
  • Salt and pepper


  • 1 pan
  • 1 pot


  • Boil enough water for the pasta
  • Cut the courgette in small pieces, preferably half moon
  • Place a pan with 2 tbsp oil and the garlic on medium heat and as soon as it is warm place the prawns in the pan and cover with a lid
  • Once they are half cooked (1-2min max) pour the wine and switch to high heat to let the alcohol evaporate
  • Once the prawns are cooked, place them in a dish aside. We will use them later
  • In the same pan, add 1 tbsp oil and as soon as it’s warm, place the courgettes. Salt and cover with a lid and cook until soft (7-8min). If you see that they are too dry and they could burn, add 1/2 glass of water in the pan and continue cooking. The result should be juicy
  • In the meantime, as soon as the water is boiling, salt it and place the pasta. Cook 3-4min less the cooking time
  • Couple of min before the courgettes are ready, add the tomatoes cut in halves and the prawns cooked previously. Stir together.
  • Drain the pasta and add it to the sauce, cook the last minutes together with the sauce stirring often and making sure it doesn’t dry
  • Add some pepper and serve hot

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