Fusilli with zucchini and prawns easy and quick recipe, with step-by-step photos.
Just a few simple steps for a rich and tasty first course.
Follow my tips and suggestions and you’ll have a perfect first course to serve in no time.
If you love pasta dishes with zucchini, below you will find many easy ideas to make at any time.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 11 oz fusilli
- 2 tbsp extra virgin olive oil
- 0.7 oz golden onion
- 7 oz zucchini
- 3.5 oz prawns
- 1 tsp coarse salt (for the pasta)
- 1 pinch fine salt (for the seasoning)
- 1 pinch black pepper
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Wok
- 1 Spatula
- 1 Colander
Steps
To prepare the fusilli with zucchini and prawns easy and quick recipe, first wash, trim, and slice the zucchini.
I opted for a julienne cut into very thin sticks, after slicing them thinly, but you can choose the cut you prefer.
Clean the prawns as well, removing the tail, shell, and intestines by gently cutting along the top and bottom and pulling them out carefully.
Rinse them and pat dry with a clean cloth.
Slice the onion into rings and sauté it in a large pan with the oil.
Add the zucchini and mix well.
Season with salt, add the pepper, and stir again.
Add the prawns.
Meanwhile, cook the pasta until al dente, keeping a ladle of the cooking water aside.
Drain it al dente.
Add the ladle of water to the seasoning.
Pour in the pasta and add a drizzle of oil if needed.
Serve piping hot.
