1/2pclemonI only use a little juice here to fine-tune the acidity.
1pinchsaltI use Himalayan salt
3pinchesbrown sugarI use brown raw sugar.
Prawns, Courgettes and Decoration
200gshrimps or prawns
2pccourgettesI love thin and small zucchini
Place a large pot of water on the stove and bring to the boil. Place the pasta on top. Salt the water abundantly, pasta water may taste like sea water!
Separate 200 g shrimps from their shells.
Cut the shrimp finely at the top of the shrimp, if the shrimp has not yet been cut. The intestine is the black thread that is clearly visible. Remove the shrimp intestines.
Fry the shrimps and shrimp shells in 3 tbsp olive oil in a pan. Remove the prawns from the pan and place them in the pan.
Peel 2 fresh garlic cloves and dice finely.
Place the garlic in the pan with the shrimp shells and brown a little in olive oil to create light roasted aromas. This gives the dish the typical taste of alla spaghetti Aglio e Olio.
Add the white wine, vegetable stock, lemon grater and juice to deglaze.
Season the broth with grated nutmeg, cayenne pepper and salt.
Let the shrimp stock simmer for about 15 minutes. The taste of the roasted shrimp shells is transferred to the stock. Add a little butter and lemon juice to the stock, season to taste with a little sugar to taste.
Clean 1-2 pieces of small, slender zucchini, halve and cut into oblique slices. Roast the zucchini slices in a grill pan to create a nice roasting pattern on the vegetables.
Take zucchini out of the pan to set aside the prawns.
Now put the spaghetti into the large pot with the boiling water as a whole. Cook the pasta al dente with the saucepan open.
Remove the shrimp shells from the pot. Place the spaghetti, cooked until firm to the bite, poured off and shaken dry, in the mixture of broth, garlic and white wine. Turn with a spaghetti tong, add freshly cut parsley and toss the noodles properly. Keep plates or bowls warm for serving.
Now use the heated plates. Take the spaghetti out of the bath and wind it up with a fork like a ball of wool.
Heat the shrimps briefly. Drape the zucchini and cover the spaghetti with the fried prawns. Garnish with pomegranate seeds and serve nimbly. Enjoy your meal!
Depending on the origin of the spaghetti, they lose some colour when cooked. Add some starch to the cold cooking water, the starch reduces the colouring of the black pasta.
4. Calories and Nutritional Values at a Glance
Spaghetti with Prawns
Amount Per Serving
Calories 659Calories from Fat 297
% Daily Value*
Total Fat 33g51%
Saturated Fat 16g80%
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Total Carbohydrates 68g23%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.
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