This is a classic first course of Italian cuisine where the flavor of the land meets the flavor of the sea. Courgettes and prawns are a great combination in both risotto and pasta dishes, I used a bow shaped pasta but for this recipe you could also use long pasta such as spaghetti or even fresh pasta such as fetuccine, but I will leave the decision up to you. Enjoy this simple, fancy and tasty recipe with a glass of cold white wine!!!
- 200 gr of farfalle pasta
- 3 courgettes
- 200 gr of prawns
(IN THIS RECIPE I USE FROZEN PRAWNS)
- 2 cloves of garlic
- oil to taste
- parsley to taste
- chilli to taste
- 50 ml of dry white wine
- Wash and cut the courgettes into cubes.
- In a pan, fry the garlic with a little extra virgin olive oil. Add the prawns and chilli. Cook over medium heat, stirring often to unfreeze them, about 5 minutes. Pour the wine and let it evaporate.
- Add the courgettes, season with salt and parsley and cook another 5 minutes.
- Place a large pot of lightly salted water on to boil for the pasta.
- Add the pasta and cook until it is “al dente” following the package instructions.
- Drain the pasta, reserving a small cup of the pasta water, and return it to the pot.
- Add the prawn mixture to the pasta and cook over high heat for 1 minute or 2 adding a little pasta water and stirring often until a creamy mixture is obtained.
- You can make prawns and courgettes risotto, in which case you have two options: if you prefer a classic risotto, choose carnaroli rice, where you will have to toast the rice in a pot, if instead you want a fresh dish, choose parboiled rice where you can boil the rice and add the mixture.
- If you prefer fresh prawns (not frozen), rinse and peel them leaving aside heads and shells with which you can prepare a fish broth. Remove the black fillet from each prawns, carving them delicately with a small knife. Use the broth to season courgette and prawns.