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Prawn, Zucchini & Chilli Spaghetti

Prawn, Zucchini & Chilli Spaghetti

with Fresh Parsley

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This spaghetti dish is one of our favourite go tos. Simple, fresh, and prepared in a flash, this fresh pasta will put a spring in your step. Both zucchini and pasta soak up all the amazing flavour from lemon, chilli and fresh prawns in this recipe, so look out for the flavour hit!

Allergens:CrustaceansGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

prawns

(ContainsCrustaceans)

½

red onion

2 clove

garlic

1

long red chilli

½ bunch

parsley

1

zucchini

1 tin

diced tomatoes

200 g

spaghetti

(ContainsGlutenMay be present Egg, Soy)

Not included in your delivery

1 tbs

olive oil

½ cup

water

2 tbs

white wine

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2620 kJ
Fat9.9 g
of which saturates1.4 g
Carbohydrate83.6 g
of which sugars10.3 g
Dietary Fibre0 g
Protein43.5 g
Cholesterol0 mg
Sodium467 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Kettle
Knife
Pan
Saucepan
Strainer
Instructionsarrow up iconarrow up icon
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1

Fill a kettle with water and bring to the boil. To prepare the ingredients, rinse the prawns Finely chop the red onion, garlic (peeled), long red chilli, and parsley stalks and leaves (separately). Grate the zucchini.

2

Heat half of the olive oil in a medium frying pan over a medium heat. Add the prawns and cook, turning, for 1-2 minutes or until they just change colour. Remove from the pan and set aside.

3

Heat the remaining olive oil in the same frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the garlic, long red chilli and parsley stalks and cook for 1 minute or until fragrant. Add the zucchini, diced tomatoes, water and the white wine (if using) and bring to the boil. Reduce the heat to medium-low and simmer the sauce for 10 minutes or until it begins to reduce slightly. Return the prawns back to the pan, cook for 2 minutes in the sauce and then remove from the heat. Stir through most of the parsley leaves (reserving a little for garnish).

4

Meanwhile, pour the boiling water into a large saucepan with a pinch of salt. Add the spaghetti and cook for 6 minutes or until the pasta is cooked ‘al dente’. Drain. Add the spaghetti to the frying pan with the prawn sauce and toss to coat well.

5

To serve, divide the prawn pasta between bowls. Garnish with the remaining parsley.