Pasta with zucchini and fresh prawns is a delicious and healthy one-dish summer meal you can make for family and friends. The zucchini is cooked with garlic and extra virgin olive oil, no cream, no butter. You can use peeled or unpeeled shrimp. Shrimp and zucchini are not cooked at the same time, as the zucchini takes too long to cook and the shrimp only a few minutes. However, by using unpeeled prawns, you can make the zucchini absorb and incorporate the natural sweetness of the shrimp without overcooking them.
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My love for simple seafood dishes comes from a childhood spent on the southern Italian coast.
Every summer, we'd buy fish straight from the morning's catch, and I learned that the best cooking is often the simplest.
This pasta with zucchini and prawns is a dish I make often.
For best results, the zucchini and prawns are cooked in different stages.
If they were cooked together, the longer time needed for the zucchini would turn the delicate prawns rubbery and absorb all the beautiful sauce created from their heads.
By cooking them separately, we ensure the final dish is juicy, flavorful, and perfectly cooked.
For more shrimp pasta recipes you can also check: pasta with cherry tomatoes and prawns or lemon shrimp risotto.
If you want to master the basic principles so you can create your own version, you can read the article: The Italian Way to Make Any Pasta with Prawns Delicious
Buying the prawns
For the best result of this recipe, it is best to use fresh good quality whole, unpeeled prawns as the flavor is all in the heads.
The unpeeled prawns are cooked with garlic to flavor the olive oil, then they are removed so they don't overcook.
The zucchini are fried in the same olive oil and absorb the flavors released by the garlic and the prawn heads.
The peeled and deveined prawns are added back at the end.
This method doesn't work with peeled prawns; however, you can still use them by just adding them once the zucchini are completely cooked.
I buy my shrimp fresh from the fishmonger, locally caught in the Sanremo bay, the Sanremo Prawns.
If you cannot find fresh prawns in your local market, you can use good quality frozen shrimp, but make sure they are uncooked.
What zucchini to use
For this recipe, you can use regular zucchini. Make sure to buy small thin zucchini as the bigger and larger ones are watery and full of seeds.
Specifically for this recipe, I use zucchini Trombetta which are a local delicacy.
Originally imported from Central North America, the Zucchini Trombetta Albenga (a Ligurian town) has become a Ligurian delicacy that you find in French and Italian Riviera markets during the summer period.
Long and thin, all their seeds are at the end.
Consequently, they are less watery, and much more consistent and crunchy. This year I planted them in my vegetable patch.
They have a nutty flavor that combines well with shrimp.
If you want to know more about them and check out more recipe suggestions, you can read my article: The Amazing Zucchini Trombetta Albenga.
The ingredients you need
- Fresh prawns: The star of the dish, prawns provide an intense, natural sweetness and flavor. Cooking them whole, especially with the heads on, infuses the sauce with their rich, briny essence, creating the foundation of the dish's depth.
- Spaghetti or linguine: Long pasta shapes perfectly complement the texture of the prawns, allowing the sauce to coat the strands while wrapping them around the prawns for a satisfying bite.
- Small, young zucchini: Adds a mild, fresh flavor and a tender, slightly crunchy texture. Zucchini Trombetta, with its minimal seeds, is ideal for creating a clean, balanced dish.
- Garlic cloves: A subtle aromatic that enhances the flavor of the prawns without overpowering them, providing a warm, fragrant base for the sauce.
- Extra virgin olive oil: The essential fat used to cook and bring all the ingredients together, adding richness and a fruity aroma to the dish.
- Lemon zest: Provides a burst of freshness and a citrusy aroma that pairs beautifully with the zucchini version, lifting the overall flavor without adding acidity.
- Dry white wine (optional but recommended): Used to deglaze the pan, it adds a layer of acidity and complexity, balancing the richness of the prawns and olive oil.
- Salt and black pepper: Essential seasonings that enhance the natural flavors of each ingredient, with black pepper adding a gentle kick of spice.
Instructions
Preparing the prawns
Wash the fresh prawns thoroughly under cold water to remove any dirt or residue.
Trim any long antennae to prevent them from breaking apart during cooking.
Cooking the zucchini
Slice the zucchini into uniform pieces.
Cook the zucchini in olive oil until lightly browned and golden, then set it aside.
How to prepare the shrimp sauce
The following steps are to prepare the shrimp sauce with the unpeeled shrimp. If your shrimp are peeled, skip these steps and add the uncooked shrimp to the zucchini at the end.
Mince the garlic cloves.
Sauté the garlic in olive oil to form a fragrant base for the sauce.
Add the whole prawns (including the heads) to the pan and cook them gently over low heat until they turn a vibrant pink.
Pour in a splash of dry white wine to deglaze the pan, letting the alcohol evaporate.
If not using wine, a small squeeze of lemon juice can be substituted, but never use both together.
Remove the prawns from the pan as soon as they are fully cooked to avoid overcooking.
DO NOT CLEAN THE PAN!
This is the prawn sauce we were looking for.
Cooking the pasta
Bring a pot of water to a boil and cook the pasta until just shy of al dente.
Drain the pasta about a minute before it's fully cooked, as it will finish cooking in the sauce to maintain a firm texture.
DO NOT THROW AWAY THE PASTA WATER!
If you want to cook the pasta the Italian way, you can read the article: How To Cook Pasta Like An Italian
How to clean and devein the shrimp
Peel the prawns, removing their shells and heads if preferred.
Make a shallow cut along the back of each prawn to remove the black digestive line.
I use a prawn deveiner, and you can find it on Amazon on the affiliate link.
Putting the sauce together
Return the cleaned prawns and the cooked zucchini to the sauce in the pan to warm through.
Add the drained pasta to the pan with the sauce, mixing to coat the strands evenly.
Finish the dish with freshly cracked black pepper and a sprinkle of lemon zest for brightness and aroma.
If you are using peeled shrimp, cook them for a few minutes with the zucchini until they become pink.
Top tips
- Use small zucchini as they have more flavor and do not contain too many seeds.
- Use fresh shrimp or prawns if you can, and use whole shrimp with the head and shell to follow this technique.
- If your prawns are already cleaned, add them at the end. The reason I add them at the beginning and then remove them is to get the juices from the shells and heads. If they are already peeled, there is no purpose in cooking them earlier.
- Don't overcook the prawns. Once they are pink, remove them from the stove
- For best results, use good quality pasta. I always recommend Garofalo or Rummo
What to serve with zucchini shrimp pasta
This dish is a complete meal, and it is perfect for a summer lunch.
If you are looking for a special meal with family and friends, I would suggest starting the meal with some summer appetizers like fried zucchini flowers or eggplant balls.
For dessert, I always like to combine seafood with fruit or a citrus dessert, so I would recommend: Homemade lime sorbet with vodka, Peach Tarte Tatin or a Pear Crumble.
More pasta with seafood recipes
If you are looking for more Italian Seafood recipes, you can check the category: Seafood
If you are making this Pasta with zucchini and prawns, leave your comments below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋Pasta with Zucchini And Fresh Prawns
Verified Culinary AuthorityVideo
Ingredients
- 14 oz fresh prawns
- 4 zucchini
- 3 cloves peeled garlic cloves
- 1 lemon zest
- ½ cup dry white wine
- salt & pepper
- 3 tablespoon extra virgin olive oil
- 1 lb spaghetti
- 1 tablespoon sea coarser salt for the pasta
Instructions
Prepare the shrimp
- Rinse the prawns thoroughly under cold water to clean them.
- Trim off any long antennae to avoid them breaking into the sauce.
Prepare the sauce
- Slice the zucchini into pieces.
- Cook the zucchini in olive oil until golden and lightly browned, then set aside.
- Chop the garlic cloves into small pieces.
- Sauté the garlic in olive oil to create a fragrant base for the sauce.
- Add the whole prawns (with heads on) to the pan and cook gently on low heat until they turn pink.
- Deglaze the pan with a splash of dry white wine, allowing the alcohol to evaporate. If you're not using wine, a squeeze of lemon juice can be substituted, but never combine both.
- Remove the prawns from the pan once fully pink to prevent overcooking.
- Do not clean the pan
Prepare the pasta
- Bring a pot of water to a boil and cook the pasta until just shy of al dente.
- Drain the pasta about one minute before it is fully cooked, as it will finish cooking in the sauce.
Deveine the prawns
- Peel the prawns, removing the shells and heads if preferred.
- Make a small incision along the back of each prawn with a knife to reveal the digestive tract.
- Using the tip of the knife, lift and remove the dark line (the digestive tract).
Putting it all together
- Return the peeled and deveined prawns and the zucchini back to the pan to warm through in the sauce.
- Add the cooked pasta to the pan with the sauce, tossing everything together thoroughly.
- If the sauce appears dry, add a ladle of starchy pasta water to achieve a creamy texture.
- Finish the dish with freshly cracked black pepper and a sprinkle of lemon zest for brightness and aroma.
- Serve immediately
Notes
- I used the zucchini Trombetta di Albenga but you can use regular zucchini. Just make sure they are thin and do not contain too many seeds.
- Use fresh shrimp or prawns if you can, and if you are following this recipe make sure you use shrimp with head and shell.
- If your prawns are already cleaned, add them directly at the end. The reason I add them at the beginning and then remove them is to get the juices from the shells and heads. If they are already cleaned, there is no purpose in cooking them earlier.
- Prawns should never be overcooked
- Don't overcook theprawns, once they are pink, remove them from the stove
- For best results, use good-quality pasta. I always recommend Garofalo or Rummo
Brian Jones
Such a great recipe, simple to make, quick to cook and packed full of great flavours... A perfect quick dinner.
Laura
yes, it is, thank you
Susan
Those shrimp! How beautiful! What a tasty dish!
Laura
Thank you, yes very tasty
Julie
You can't go wrong with shrimp and zucchini! It's the best of summer in a bowl. Love this recipe and need to make it soon.
Laura
very true, no you cannot
Immaculate
Looks so tasty! Shrimp and Zucchini is such a great combo
Laura
thank you
Beth Neels
This is a delicious pasta dish! We love shrimp with pasta, but haven't tried it with the zucchini. I have a ton of zucchini in the garden now, so I'm always aon the lookout for recipes to use them! I pick my very small, before the seeds develop and they were delicious in this pasta dish! Thanks for the inspiration!
Laura
you are welcome, I am trying to have more zucchini in my garden but mould is taking over so I sprayed copper sulfate. Fingers crossed
Anjie McFarlane
Love the sound of this recipe, makes my mouth water. I will buy San Remo Shrimps this week to try it out
Laura
Good choice, it is a very nice recipe. Hope you will find the zucchini trombetta as well. They make it perfect