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4 15mins

Prawn & Zucchini Spaghetti

Ingredients

  • 400g spaghetti
  • 2 Tbsp pine nuts
  • 1 Tbsp olive oil
  • 400g prawn cutlets
  • 2 garlic cloves
  • 3 small zucchini
  • 200mL Bulla Thickened Cream
  • 150mL chicken stock
  • 1/2 cup small parsley leaves
  • 2 Tbsp mint leaves
  • zest of 1/2 a lemon
  • salt flakes & freshly ground pepper, to taste
to serve
  • 1 red chilli
  • squeeze of lemon

Cooking Directions

  • Bring a large saucepan of water to the boil and cook pasta to pack directions. Drain.
  • Heat a large frying pan over low heat and toast pine nuts until golden. Set aside.
  • Add half the oil to the pan and cook prawns until seared but not quite cooked through. Set aside.
  • Add remaining oil to the pan and cook garlic until just tender. Stir in zucchini and cook for a further 2 minutes. Return prawns to the pan with the Bulla Pure Cream and stock. Bring to a gentle simmer and add the herbs, reserving some for garnish, and lemon zest. Season to taste.
  • Add the freshly cooked pasta to the pan and toss well. Serve pasta with reserved herbs, pine nuts, chilli and a squeeze of lemon.

Ingredients

  • 400g spaghetti
  • 2 Tbsp pine nuts
  • 1 Tbsp olive oil
  • 400g prawn cutlets
  • 2 garlic cloves
  • 3 small zucchini
  • 200mL Bulla Thickened Cream
  • 150mL chicken stock
  • 1/2 cup small parsley leaves
  • 2 Tbsp mint leaves
  • zest of 1/2 a lemon
  • salt flakes & freshly ground pepper, to taste
to serve
  • 1 red chilli
  • squeeze of lemon