Pixicook
LoginGet Started
    HomeRecipesSeafoodLemon-Garlic Prawn Tagliatelle with Zesty Courgette
    recipe image

    Lemon-Garlic Prawn Tagliatelle with Zesty Courgette

    clock-icon20 minutes
    author-image
    Author
    Pixicook editorial team

    Indulge in the flavors of the Mediterranean with this quick and healthy dish that combines succulent king prawns with fresh courgette, all tossed in a tangy lemon-garlic sauce. It's the perfect choice for a bustling weeknight, promising both simplicity and elegance.

    Ingredients for Lemon-Garlic Prawn Tagliatelle with Zesty Courgette

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Olive Oil

    tablespoons

    Substitute chevron-down

    Courgettes, trimmed and coarsely grated

    0 oz

    Substitute chevron-down

    Garlic, finely grated

    cloves

    Substitute chevron-down

    Red Chilli, finely chopped

    each

    Substitute chevron-down

    Tagliatelle

    0 oz

    Substitute chevron-down

    Raw King Prawns, peeled and deveined

    0 oz

    Substitute chevron-down

    Lemon, zest and juice extracted

    each

    Substitute chevron-down

    Flat Leaf Parsley, finely chopped

    bunch

    Substitute chevron-down

    How to Make Lemon-Garlic Prawn Tagliatelle with Zesty Courgette

    1. Courgette Sauté

    In a large frying pan, heat the olive oil over medium heat. Add the grated courgettes and sauté for 4-5 minutes. Mix in the grated garlic and chopped chilli, stirring for a moment until fragrant.

    2. Pasta Preparation

    Meanwhile, cook the tagliatelle according to the package instructions until al dente. Before draining, reserve a cup of pasta cooking water.

    3. Prawn Toss

    To the courgette mixture in the frying pan, add the raw king prawns. Cook for about 2 minutes, or until the prawns turn a delightful pink and are cooked through.

    4. Combine and Serve

    Gently toss the cooked tagliatelle with the courgette and prawn mixture. Add the lemon zest, lemon juice, and finely chopped parsley to the mix. Season with salt and pepper to taste, and if needed, add a splash of the reserved pasta water to loosen the sauce. Divide between two bowls and serve immediately, ensuring each portion is infused with the vibrant zest and herbs.


    Comments (0)

    Add your comment...

    Explore More Seafood recipes

    Explore More Collections

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    Broccoli Cheddar Delight Soup

    Vegetarian Winter

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken