Gentle Fusilli with Prawns and Courgette
Prawns and soft courgette in garlic-infused oil through fusilli, finished with lemon and parsley. No onion, no garlic.
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Join HomecookedIngredients
- 65 g Fusilli
- 190 g Shrimp
- 130 g Zucchini
- 1 tbsp Garlic-infused olive oil
- ½ Lemon
- 8 g Parsley (optional)
- ¼ tsp Black pepper (optional)
Method
- Bring a pot of water to a boil and salt it.
- Cut the courgette into thin half-moons, blot the prawns dry and chop the parsley.
- Warm the garlic-infused oil over a medium flame and cook the courgette six minutes, pressing it down now and then, until it softens and starts to break into a loose sauce.
- Raise the heat and add the prawns for ninety seconds a side, until they curl tight, then kill the heat and squeeze in the lemon.
- Cook the fusilli in the boiling water until it still has a firm centre, about ten minutes, then drain it, saving a ladleful of the water.
- Toss the pasta through the pan with a splash of the water until the courgette clings to it, then grind over the pepper and scatter the parsley.
About Gentle Fusilli with Prawns and Courgette
Gentle Fusilli with Prawns and Courgette is an Italian lunch or dinner that comes together in about 22 minutes and serves 1.
Gentle Fusilli with Prawns and Courgette: frequently asked questions
Is Gentle Fusilli with Prawns and Courgette gluten-free?
As written, no — it contains Fusilli. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Do I need every ingredient to make Gentle Fusilli with Prawns and Courgette?
The core ingredients are essential, but you can leave out parsley, black pepper — they're optional and mainly there for extra flavor or finish.
How many servings does Gentle Fusilli with Prawns and Courgette make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.