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Prawn, Tomato & Courgette Spaghetti Recipe

One of the quick and easy pasta dishes pulling bits & pieces together from the fridge & freezer.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Main Food Recipes, Pasta Recipes, Seafood Recipes
Servings 2 servings
Calories 300 kcal


  • 360g 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 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.

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