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Chilli prawns with courgette and tagliatelle recipe

Chilli prawns with courgette and tagliatelle recipe

54 ratings

A quick and easy seafood pasta with crunchy freshly grated courgette, sweet prawns and more-ish tagliatelle. Increase the amount of chilli if you want more spice and finish with a grating of lemon zest for extra zing. See method

  • Serves 4
  • 20 mins
  • 770 calories / serving
  • Dairy-free


  • 300g tagliatelle
  • 2tbsp olive oil
  • 2 cloves garlic
  • 1 red chilli, diced
  • 250g (8oz) large king prawns cooked and peeled
  • 200g cherry tomatoes, halved
  • 1 courgette, coarsely grated
  • juice of 1 lemon and grated zest (optional)
If you haven't got tagliatelle, try using spaghetti or linguine

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    2g 11%
  • Sugars

    7g 8%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 113g Protein 39.4g Fibre 8.3g


  1. Cook the tagliatelle in lightly salted boiling water for 10 minutes.
  2. Meanwhile, heat the oil over a gentle heat and cook the garlic for a few seconds without browning. Add the chilli and prawns and fry for 2 minutes until the prawns are heated through.
  3. Drain the tagliatelle and add to the prawns, along with the cherry tomatoes, grated courgette and lemon juice, plus the zest, if using. Toss together and serve.

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