bohemianwanderer – While cleaning my freezer recently, I found a small Tupperware box that reminded me of my late friend and teacher, Carla Tomasi. Unlike other unmarked containers, I immediately recognized this one. It held leftover gremolata — a mix of parsley, garlic, and lemon zest — made last June for braised chicken but never used. Carla loved talking about freezing food, so I asked her how long gremolata lasts frozen. She gave me two answers: three to six months officially, but unofficially, up to a year. Nearly a year later, almost ten months after she passed away, I held that tub and thought, “Thank you, Carla.” Gremolata is a classic Milanese condiment made by finely mincing garlic, parsley, and lemon zest into grains. Traditionally served with osso buco or risotto alla Milanese, gremolata adds fresh, vibrant flavor to many dishes. Heating gremolata wakes the garlic’s aroma and softens its sharpness, releasing lemon oils for added fragrance. Alongside the gremolata, I found frozen peeled prawns, slightly nearing freezer burn but still usable. This discovery inspired a fresh, seasonal recipe combining prawns, gremolata, and vegetables.
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Selecting Seasonal Vegetables to Complement Prawns and Gremolata
Spring and early summer bring ideal vegetables to pair with prawns and gremolata. Asparagus spears cut into strips work well, but new-season courgettes offer a creamier, sweeter flavor that enhances the dish. Pale or striped courgettes with dense flesh hold up well in the pan and complement seafood perfectly. When preparing courgettes, aim for thin strips similar in size to spaghetti strands for even mixing. If available, use a spiralizer or a wired puntarelle cutter for convenience; otherwise, a sharp knife will do. The goal is to create vegetable strands that blend effortlessly with pasta. These fresh ingredients combine to create a light yet flavorful dish that balances the richness of prawns with zesty gremolata and tender courgettes.
Cooking Pasta and Vegetables to Achieve Perfect Texture and Flavor
Begin by bringing a large pot of salted water to a boil for the spaghetti. While the water heats, sauté diced onion in olive oil with a pinch of salt until soft and translucent. Add courgette strips to the pan, cooking until they become tender but not mushy. Meanwhile, drop the spaghetti into the boiling water and cook according to package instructions. About one minute before the pasta finishes, add prawns and gremolata to the courgette mixture. If using cooked prawns, they need only a few seconds to heat; raw prawns require about a minute to cook through. This timing ensures all ingredients are hot and ready together without overcooking. Combining the flavors at the right moment intensifies the dish and preserves the freshness of gremolata.
Combining Pasta with Prawns, Courgettes, and Gremolata for a Creamy Finish
Once the spaghetti is nearly cooked, use tongs or a slotted spoon to lift it directly from the boiling water into the pan with prawns, courgettes, and gremolata. Reserve some pasta water, which contains starch and helps bind the sauce. Toss everything vigorously with two forks or wooden spoons to mix evenly and create a light, creamy coating. The heat releases aromas from the gremolata while softening garlic and lemon zest flavors. The pasta water and olive oil emulsify into a smooth sauce, bringing all components together perfectly. This tossing technique also ensures the courgettes and prawns are well distributed throughout the spaghetti strands for a balanced bite in every forkful.
Serving Suggestions and Final Touches for a Delicious Pasta Dish
Serve the spaghetti immediately, drizzling extra olive oil on top for added richness and shine. The dish pairs wonderfully with a crisp white wine or a light salad on the side. This recipe highlights simple, fresh ingredients enhanced by gremolata’s bright flavors and the sweetness of prawns and courgettes. It works well as a quick weeknight dinner or an impressive meal for guests. Using seasonal vegetables keeps the dish fresh and varied throughout the year. Whether you make gremolata from scratch or keep a frozen batch handy like I do, this pasta offers a perfect balance of textures, flavors, and aromas that celebrate Mediterranean cooking at its best.
