I cooked: Spaghetti with Zucchini and King Prawns

Zucchini, also known as courgette or baby marrow is part of the squash family which originated in the Americas. It is low in calories and contains folates (good for pregnant women), potassium (heart and blood pressure) and vitamin A (eyesight).   One of my favorite ways of eating is by cooking it with pasta.

Spaghetti with Zucchini and King Prawns

 

When choosing a zucchini at the shops, try to get one that is no longer than eight inches in length and one to two inches in diameter where seeds are soft and immature. Avoid longer or larger zucchini with cuts or blemishes.

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The first time I ate this dish was when we were holidaying in Venice, Italy. It was in a little trattoria in Guidecca, located immediately south of Venice - I have no idea what the name of the restaurant is since it was so long ago and I did not have the habit of photographing my food/restaurants at that time. But I did remember this dish - the pasta with zucchini and king prawns which was so delicious that I tried to recreate it as soon as I got back home. I successfully replicated the flavours of the dish (as I remembered it) and it has since graced our dining table countless times.

The view from the trattoria where we first ate this dish

St.Mark's Basilica in Venice, Italy

View of Giudecca island from Venice

For this dish, you will need a good extra virgin olive oil since there is no sauce and the olive oil will act as the "sauce" to coat the pasta and is one of the dominating flavours. The zucchini has a delicate flavour which I feel goes very well paired with the king prawns. This pasta dish is a winner with both adults and kids.

Spaghetti with Zucchini and King Prawns
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 12 - 15 minutes
Serves 3

Ingredients
250g spaghetti pasta
4-5 tbsp extra virgin olive oil
15 king prawns, deveined with heads intact
1 tbsp Shaoxing wine (optional)
1 zucchini, thinly sliced (approx. 250g)
4 cloves garlic, finely chopped
Salt and pepper, to taste
1 tsp chicken stock granules (optional)
A handful Italian parsley, finely chopped


1. Bring a pot of salted water to boil, then add spaghetti and cook according to pack instructions, to al dente. Drain and set aside.

2. Marinate the prawns with Shaoxing wine, salt and pepper for 5 minutes.

3. In a large frying pan over high heat, add the olive oil and garlic and fry for 1 minute until lightly browned. Add the zucchini and cook for 2-3 minutes, until it becomes slightly translucent.

4. Add the prawns and cook for 1 minute, or until the prawns turn to an orange hue (indicating that it is cooked). Pour the drained pasta in and mix well, then season with chicken stock granules (if using), salt and pepper. Add more olive oil, if necessary. Add the chopped parsley and then serve immediately.

Full set of photos can be viewed on my Facebook page here. 


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*This recipe was featured on Asian Food Channel's Facebook page on 23 November 2013.