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Spaghetti with prawns


  • Cook the pasta in a pot of lightly salted boiling water until al dente.
  • When the pasta is almost ready, gently heat the oil in a large non-stick pan and briefly sauté the garlic.
  • Add the prawns, toss and cook for a minute or so.
  • Then add a little salt and pepper with the chilli flakes and fennel. Toss to coat the prawns.
  • Add the drained pasta with a little of the cooking water to the pan and toss well.
  • Then add the parsley and basil with a little more of the cooking water, if needed, a splash of extra oil and the zucchini flowers. Toss to wilt the flowers and serve.
  • Tim Evans – Locale @ De Bortoli Winery, Yarra Valley


  • 160 gm spaghetti
  • sea salt & freshly ground pepper
  • 80 ml extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 24 green prawns, shelled & deveined
  • a pinch of chilli flakes
  • a pinch of ground fennel
  • 2 tbsp chopped fresh parsley
  • 8 fresh basil leaves, torn
  • 8 zucchini flowers, torn (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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