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Prawn, Tomato & Courgette Spaghetti

Prawn, Tomato & Courgette Spaghetti

While this dish may seem like a summertime indulgence, it’s actually a favorite year-round in my kitchen. The flavors of succulent prawns, juicy tomatoes, and tender courgettes combine perfectly with spaghetti for a meal that’s both comforting and light. While it’s a delightful dish to enjoy on a warm evening, paired perhaps with a chilled glass of white wine, I find myself making it just as often on cozy winter nights. So, whether it’s a sunny day in July or a chilly evening in January, this Prawn, Tomato & Courgette Spaghetti is always a welcomed treat at my table.

Prawn, Tomato & Courgette Spaghetti Ingredients

Cooked Defrosted King Prawns – If fresh prawns are available, simply cook them until they turn a beautiful pink color. For convenience, you can also use pre-cooked and defrosted prawns, ensuring they are fully thawed before cooking.

Courgettes (Zucchinis) – Look for firm, medium-sized courgettes (zucchinis). Shredding them creates a lovely texture in the dish. Feel free to mix in other vegetables like spinach or kale.

Olive Oil

Garlic – Garlic adds a robust and aromatic flavor to our spaghetti dish. Three cloves, crushed or minced finely, release their essence into the olive oil, creating a fragrant base for the sauce.

Dried Oregano, Parsley, and Basil – Our trio of dried herbs – oregano, parsley, and basil. If you have fresh herbs on hand, feel free to use them instead.

Fresh Basil Leaves – Nothing quite compares to the aroma of fresh basil. Tear or chop the basil leaves just before adding them to the dish.

Sweet Vine Cherry Tomatoes – If you can’t find cherry tomatoes, use regular tomatoes, diced into bite-sized pieces. The key is to cook them just until they start to soften.

Lemon Juice and Zest – Before juicing the lemon, don’t forget to zest it! Squeeze the lemon juice over the dish just before serving.

Spaghetti – Use your favorite type of spaghetti or pasta.

Sugar, Sea Salt, and Black Pepper

How To Make

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the crushed garlic and dried herbs (oregano, parsley, and basil). Allow the herbs and garlic to gently simmer in the oil, infusing it with flavor. Be careful not to burn the garlic.

Add the sliced cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften. Stir in the shredded courgette and continue cooking for an additional 2 minutes. Sprinkle in the sugar and season with salt and pepper to taste.

While the tomato mixture simmers, cook your spaghetti according to the package instructions. Reserve a cup of pasta water before draining.

Add the cooked prawns, fresh basil leaves, and lemon zest to the tomato and courgette mixture. Pour in a splash of the reserved pasta water to create a silky sauce. Stir everything together gently, allowing the flavors to meld and the prawns to heat through.

Drain the cooked spaghetti and add it to the skillet with the prawn mixture. Squeeze the lemon juice over the top and toss everything together until the spaghetti is evenly coated. Taste and adjust seasoning as needed.

Divide the Prawn, Tomato & Courgette Spaghetti among plates. If desired, top with a sprinkle of freshly grated Parmesan cheese. Garnish with extra basil leaves for a beautiful presentation.

Prawn, Tomato & Courgette Spaghetti Close
Prawn, Tomato & Courgette Spaghetti

Prawn, Tomato & Courgette Spaghetti

One of the quick and easy pasta dishes pulling bits & pieces together from the fridge & freezer.
4.50 from 2 votes
Print Pin Rate
Course: Main Food Recipes, Pasta Recipes, Seafood Recipes
Cuisine: Italian
Keyword: Courgette, Prawn, Spaghetti, Tomato
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 300kcal


  • 360 g cooked defrosted king prawns
  • 2 Shredded courgette
  • 1 tbsp of olive oil
  • 3 crushed cloves of garlic
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • A handful of fresh basil
  • Punnet of sliced sweet vine cherry tomatoes
  • 1 1 juice of lemon & zest
  • 1 tsp of sugar
  • Sea salt & black pepper
  • Spaghetti
  • Parmesan (optional)


  • Heat a tbsp of olive oil and add the garlic & herbs, and slowly simmer to infuse the oil on a gentle heat so that it doesn’t burn.
  • Add the chopped tomatoes for 3-4 minutes until starting to soften. Add the shredded courgette and cook for another 2 minutes.
  • Add the sugar and season.
  • Leave on low heat whilst you cook your spaghetti.
  • Whilst the spaghetti is cooking, add a cup of pasta water along with basil & the prawns to the tomatoes and make sure the prawns are heated through fully. Add the zest of one lemon.
  • Drain the spaghetti and add to the prawns and squeeze the lemon juice. Mix through until all the spaghetti is coated in the lovely garlicky tomato juices. Season well.
  • Serve with a sprinkle of Parmesan.


Calories: 300kcal

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