Creamy prawn and zucchini pasta

Serves  4                Cooking  25-30 mins


  • 8 ounces linguine pasta
  • 1 pound large prawns, peeled and deveined
  • 2 medium zucchinis, thinly sliced
  • 3 cloves of garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon red pepper flakes (adjust to your spice preference)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


Step 1: Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.

Step 2: In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant. Toss in the prawns and zucchini slices, season with salt, pepper, and red pepper flakes, and cook until the prawns turn pink and the zucchini is tender, for about 5-6 minutes.

Step 3: Reduce the heat to low, and pour in the heavy cream. Stir in the grated Parmesan cheese, simmer gently for a few minutes until the sauce thickens slightly and coats the back of a spoon. 

Step 4: Add the cooked linguine pasta to the skillet and toss it gently with the prawns, zucchini, and creamy sauce. Cook for an additional minute, allowing the flavors to meld together.

Step 5: Transfer the creamy prawn and zucchini pasta to serving plates or bowls. Sprinkle some freshly chopped parsley on top for a burst of freshness and color.

Time to Dive In!

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