Penne with Prawns and Pumpkin

    35 minutes

    This is my husband's favourite recipe. I vary it sometimes by adding portobello mushrooms or cherry tomatoes.

    54 people made this

    Serves: 5 

    • 220g penne pasta
    • 2 tablespoons olive oil
    • 4 cups thinly sliced button squash
    • 3 cups thinly sliced zucchini
    • 450g medium prawns - peeled and deveined
    • 1/4 cup (60ml) fresh lemon juice
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3 cloves garlic, minced
    • 1/2 cup minced fresh chives or spring onions
    • 1/4 cup freshly grated Parmesan cheese

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes. Drain and pour into a large bowl.
    2. Meanwhile, warm oil in a large frypan over medium heat. Stir in button squash and zucchini and cook 10 minutes. Stir in prawns and cook 3 minutes. Stir in lemon juice, basil, oregano, salt, pepper and garlic. Cook 2 minutes more.
    3. Pour prawns and sauce into large bowl with pasta. Sprinkle with chives and Parmesan and stir to combine.
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    Reviews in English (41)


    Followed with suggestions made by emerald - added onions, skipped the green onions, used fresh garlic. I used already cooked shrimp that I thawed and removed the tails, I just added long enough for the shrimp to get warmed before I added the fresh parm. We loved this recipe. It smelled awesome, looked tasty and TASTED TERRIFIC!!! Definitely recommend this recipe to anyone who loves seafood and pasta!  -  03 Nov 2005  (Review from Allrecipes USA and Canada)


    Pretty good- a little bland. I added more garlic, fresh basil, and more salt.  -  04 Jan 2011  (Review from Allrecipes USA and Canada)


    Made this for an "Under the Sea" potluck at work today. Followed the recipe exactly, except that I just eyeballed the ingredients. Rave reviews, and have given out the recipe several times.  -  30 Mar 2007  (Review from Allrecipes USA and Canada)

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