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!
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long red chilli
spaghetti(ContainsGlutenMay be present Egg, Soy)
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.
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.
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).
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.
To serve, divide the prawn pasta between bowls. Garnish with the remaining parsley.