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Cover: Mamma Mia!

17May 12

Prawn and Courgette Tagliatelli

Prawn with Courgette Tagliatelli

Here’s another simple and delicious pasta meal that takes almost no time to prepare, this time featuring the humble prawn as the star ingredient. You could use any prawns really, but king prawns are ideal, as they’re bigger, chunkier, and have the flavour to stand up against the chilli and garlic. For the pasta you could substitute spaghetti, vermicelli, linguine, tagliolini, or any other long, thin pasta or noodle. (Also try this tagliatelle with salmon pasta dish.)

As for an accompanying salad, we like watercress on its own, perhaps drizzled with some olive oil and balsamic vinegar. It’s peppery, and fresh, exactly like the pasta dish.

An ideal wine would be a clean, crisp dry white, like a Pinot Grigio. And maybe some soft, crusty white bread would come in handy, to soak up the juices and clean down your plate?

If you decide to grate the courgette, I recommend using the bigger teeth on the grater, because otherwise it will just be a bland pulp and not very appetising.

Prawn and Courgette Tagliatelli
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Here’s another simple and delicious pasta meal that takes almost no time to prepare, this time featuring the humble prawn as the star ingredient.
Ingredients
  • 3 tablespoons of olive oil
  • 40g butter, cubed
  • 120g prawns (king prawns are best: big and chunky is good!)
  • 200g courgettes, either chopped or grated
  • 2 cloves of garlic, crushed or finely chopped
  • The finely grated rind of a small lemon (unwaxed)
  • I red chilli (fresh), deseeded and finely chopped
  • 200g dried tagliatelli
  • Salt and pepper
Instructions
  1. Cook the pasta as normal, in some lightly salted boiling water, till al dente.
  2. While the pasta cooks, heat the oil in a large heavy based frying pan on a medium to high heat, adding the prawns, garlic, chilli and lemon rind when it’s hot. Season lightly and cook for a couple of minutes, till the prawns lose their translucent quality and turn a nice opaque pink.
  3. Add the butter and courgettes, season and stir, cooking for about a minute, or two at the most. By now your pasta should be done, so drain off the cooking liquid.
  4. Toss the pasta into the frying pan, and stir it all up, combining all the beautiful ingredients. Sniff and savour the briny smell of the sea and the pungent aromas of chilli and garlic!

 

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4 comments

  1. Simple but satisfying – especially with the prawns!

    Reply
  2. I would eat pasta 24/7…

    Reply
  3. […] Lime juice can be stored for use at a later time if you place freshly squeezed lime juice in ice cube trays until frozen. A great way to use these little zesters in drinks or food! (Also try this prawn and courgette tagliatelli.) […]

    Reply
  4. […] livers really don’t float your boat, you could make this prawn and courgette tagliatelle instead. I recommend fresh pasta for this meal; or for the deeply committed pasta lover, you may […]

    Reply

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About Gianluca Dievole

My Badge: Assistant

About

Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.