Donegal CAtch Prawn Courgetting pasta with tomato sauce - a lighter option in a bowl with fresh basil

Prawn and tomato pasta with courgetti

Enjoy our King Prawns with a rich, homemade tomato and basil sauce with some spiralised courgetti stirred through pasta for a lighter twist. Our prawns are high in protein and low in fat, making this a great recipe for healthy midweek meals.
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250 grams spaghetti, wholegrain if desired

1 courgette, spiralised

5 tablespoons olive oil

250 grams cherry tomatoes, halved

1 cloves garlic, finely chopped

Pinch chilli flakes, optional

250 grams Donegal Catch Atlantic Prawns, defrosted

1 bunch basil, roughly torn

Zest of ½ a lemon

Parmesan, optional, to serve


  1. Cook the pasta in a large pot of boiling salted water according to the packet instructions, until it’s al dente. Add the spiralised courgette for the last 30 seconds then drain and set aside.
  2. Heat the oil in a large frying pan set over a medium heat. Add the tomatoes, garlic and chilli flakes and cook for 5 minutes, squishing the tomatoes slightly as they cook to form a sauce. Add the Donegal Catch Atlantic Prawns and the drained spaghetti and courgetti mix. Season with salt and pepper and toss everything together to coat in the sauce.
  3. To finish, stir through the torn basil and lemon zest and serve in bowls, sprinkled with parmesan if desired.

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