Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with King Prawns, Courgettes and Saffron: A Sicilian Symphony of Freshness and Flavour
Dive into the heart of Sicily with this vibrant pasta dish featuring tender king prawns, fresh courgettes and aromatic saffron – a perfect summer supper full of sunshine and soul.
📖 What is it
Dive into the heart of Sicily with this vibrant pasta dish featuring tender king prawns, fresh courgettes and aromatic saffron – a perfect summer supper full of sunshine and soul.
🛒 Ingredients
- ✓ 320g pasta of your choice (long shapes work best)
- ✓ 250g peeled king prawns
- ✓ 4 small courgettes
- ✓ extra virgin olive oil
- ✓ half a shallot
- ✓ salt
- ✓ freshly ground black pepper
- ✓ 1 sachet of saffron
📊 Nutritional Information
Let the distinctive aromas of Sicily sweep you away with this delightful pasta tossed with king prawns, courgettes and fragrant saffron. It’s a harmonious blend of sea and land, telling tales of warm evenings, gentle sea breezes, and a recipe that balances lightness with a richness that colours your plate and lingers on the palate.
👨🍳 Preparation
- 1
Gently cook the king prawns in a drizzle of olive oil until they turn white and firm, about 2-3 minutes.
- 2
Slice the courgettes into rounds or strips and sauté them in a pan with extra virgin olive oil and finely chopped shallot.
- 3
Bring a pan of salted water to the boil for the pasta.
- 4
Add the prawns to the sautéd courgettes, season with salt, and continue cooking for a few minutes.
- 5
Dissolve the saffron sachet in a ladle of boiling water, then stir it into the pan.
- 6
Cook the pasta until al dente, drain, and toss it through the sauce over a high heat.
- 7
Allow the saffron-infused liquid to be absorbed, stirring gently.
- 8
Serve your pasta piping hot for a true celebration of Sicilian flavours.
💡 Tips and Variations
- •
For a richer, more indulgent take, opt for larger, juicy king prawns and use fresh long pasta like linguine to bring out the creamy sauce.
- •
Use a fine-holed colander to drain the pasta gently so none of that precious saffron sauce is lost.
- •
The heart of this dish lies in the marriage of delicate seafood and fresh veg – ideal for anyone who loves a light yet flavourful fish supper.
- •
To make it vegetarian, swap prawns for marinated tofu cubes or sautéed chestnut mushrooms, keeping the saffron to preserve that signature aroma.
- •
Boost the umami by adding a pinch of sea salt and a splash of reserved pasta water to marry the flavours beautifully.
- •
For those avoiding gluten, rice or corn pasta works brilliantly without altering the essence of the dish.
- •
The golden rule? Cook everything with care over medium heat to keep textures and flavours beautifully intact.
📦 Storage
- • Allow the pasta to cool slightly before storing in the fridge so flavours and texture remain at their best.
- • Seal your dish in an airtight container to avoid absorbing other fridge scents and to preserve the saffron’s lovely fragrance.
- • Enjoy within two days, reheating gently in a pan with a little olive oil to revive its fresh, vibrant character.
🍷 Pairing
A crisp Sicilian white like Grillo is a brilliant match, offering fresh, subtly aromatic notes that complement the sweet prawns and fragrant saffron.
Alternatively, Catarratto brings a floral bouquet and lively acidity, balancing the courgettes’ sweetness and silky sauce.
Beyond Sicily, an Italian Sauvignon Blanc or a delicate French Chablis make excellent partners, keeping the meal fresh and bright.
There’s something truly special about bringing a taste of Sicily into your kitchen with this splendid pasta. It’s fresh, colourful and packed with flavour—a perfect dish to share with loved ones as the sun sets or whenever you fancy a little Mediterranean magic. Do give it a go at home; I promise it’ll brighten your table and your spirits. And when you do, do let me know how it turns out — sharing good food stories is what makes cooking all the more rewarding!
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