Ribbony Prawns and Spaghetti

Cono Sur wine pairing: Match delicate prawns with a bottle of Viognier for hints of spice and toasted nuts.

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
225g wholewheat spaghetti
1 yellow squash
1 courgette
450g peeled and deveined medium prawns, tails removed
Freshly ground black pepper
2 tablespoons olive oil
Handful cherry tomatoes, halved
4 cloves garlic, finely chopped
Pinch crushed red chilli flakes, optional
120ml low-sodium vegetable or chicken stock
2 tablespoons chopped fresh chives

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente.

While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds.

Reserve 60ml cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.

Toss the prawns with 1/2 teaspoon salt and some pepper. Heat 1 tablespoon oil in a large pan over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry.

Season with additional salt and pepper. Divide among 4 bowls and top with the chives.

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