Creamy lemon prawn and zucchini pappardelle

A simple and scrumptious dish that can be made in minutes!

By Jennene Plummer
  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Creamy lemon prawn and zucchini pappardelle
  • 375 gram dried pappardelle
  • 30 gram butter
  • 3 zucchini, thinly sliced lengthways
  • 2 clove garlic, thinly sliced
  • 1 tablespoon olive oil
  • 250 gram medium peeled green prawns, tails on
  • 1/2 cup white wine
  • 1/2 cup thickened cream
  • 1 lemon, juice and shredded zest
  • 1 tablespoon tarragon leaves


Creamy lemon prawn and zucchini pappardelle
  • 1
    In a saucepan of boiling, salted water, cook the pasta according to packet instructions. Drain, then return to pan and keep warm.
  • 2
    In a heavy-based pan, melt butter on medium. Sauté zucchini and garlic for 1 minute, stirring, until soft. Transfer to a bowl and set aside.
  • 3
    In the same pan, heat oil on high. Sauté prawns for 1-2 minutes until pink. Pour in wine and simmer until liquid is almost evaporated. Stir in cream, then simmer for 1 minute to thicken slightly.
  • 4
    Return zucchini mixture to frying pan. Toss in cooked pasta and lemon juice. Season. Scatter with tarragon and zest to serve.


Don’t rinse hot pasta under running water.