Spaghetti con gamberi, zucchine e panna - Spaghetti with prawns, courgettes & a touch of cream

This idea came to me so quickly whilst on my way back home from work. So popped to the supermarket and bought some nice courgettes and some nice fresh prawns. We decided to go with spaghetti but as usual you can use any type of pasta you prefer. If you do not have or find fresh prawns, don't worry use frozen ones, but try and get the biggest ones you find not the small ones as they taste like nothing! You can also call this as a type of surf & turf pasta. So give this a go and we quite sure you will do it again!! You will need...

• 300g spaghetti
• 250g prawns, cooked and peeled
• 2 courgettes, thinly sliced
• 4 small spring onions, chopped
• 75ml white wine
• small bunch of parsley, finely chopped
• 100ml single cream/panna/fresh cream
• Sea salt & freshly ground black pepper, to taste
• 2 tbsp olive oil

Method

1. Heat the olive oil in a shallow frying pan and when oil is warm, add the spring onions and courgettes. Add a some sea salt and stir slowly and cook until courgettes are soft and cooked, about 15 minutes stirring frequently.
2. Meanwhile cook the spaghetti.
3. Add the wine and let it evaporate. Now add the prawns and cream, lower the heat and just warm the cream up (do not let it boil). About 2-3 minutes.
4. Switch off the heat and add the mixture to the cooked & drained pasta. Add the parsley and mix well.
5. Plate & serve with extra chopped parsley!

Enjoy!!

R&A