bohemianwanderer – While cleaning my freezer recently, I found a small Tupperware box of gremolata leftover from last June. This fragrant mix of parsley, garlic, and lemon zest reminded me of Carla Tomasi, my late friend and teacher. Carla loved talking about freezing fresh ingredients and had told me gremolata could keep in the freezer for three to six months, or unofficially up to a year. Finding this mix almost a year later felt like a small gift from her.
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Gremolata is a traditional Milanese condiment. Its name means “to reduce into grains,” describing how garlic, parsley, and lemon zest are finely minced to form a flavorful rubble. While gremolata traditionally pairs with braised osso buco and risotto alla Milanese, it works wonderfully with many dishes. Its best qualities come out when gently warmed, which softens the garlic’s sharpness and releases the lemon’s essential oils.
In my freezer, alongside the gremolata, I found peeled prawns nearing freezer burn. Since it is still asparagus season, I could have added those, but fresh courgettes made a better match. The pale, creamy flesh of new-season courgettes complements prawns and gremolata perfectly. Cutting courgettes into long thin strips that resemble pasta helps them blend seamlessly into the dish. Tools like a spiralizer or puntarelle cutter can speed this up, but a sharp knife works well too.
The starchy water from cooking spaghetti is a crucial ingredient. It combines with olive oil to create a creamy sauce that binds all elements together. Tossing the pasta energetically with the prawns, courgettes, and gremolata in a pan helps wake up the garlic, parsley, and lemon zest flavors. Serving the dish with a drizzle of olive oil enhances its richness and aroma.
Step-by-Step Guide to Preparing Spaghetti with Prawns and Gremolata
Ingredients for four servings include 600g courgettes, a peeled garlic clove, a handful of flat-leaf parsley, and the finely grated zest of a large unwaxed lemon. You also need salt, one finely diced onion, 4–6 tablespoons of olive oil, 300–400g small peeled prawns (cooked or uncooked), and 400–500g spaghetti. Start by trimming the courgettes and slicing them into long thin strips. Prepare the gremolata by mincing the garlic and parsley finely, then mix in the lemon zest.
Bring a large pot of salted water to a boil for the pasta. Meanwhile, heat olive oil in a large frying pan and cook the diced onion with a pinch of salt until it softens. Add the courgette strips and cook until they become tender and floppy. Once the water boils, add the spaghetti and set a timer according to package instructions. About a minute before the spaghetti finishes cooking, add the prawns and gremolata to the courgettes. Cook briefly—prawns need just a few seconds if pre-cooked, or about a minute if raw.
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Drain the spaghetti directly into the frying pan, keeping some pasta water clinging to the strands. Toss everything thoroughly to coat the pasta with the flavorful sauce. Serve immediately with an extra drizzle of olive oil for added richness. This recipe showcases how simple, fresh ingredients combine to create a vibrant meal. It also honors the legacy of gremolata’s Milanese roots while embracing versatile, seasonal produce. With its bright flavors and balanced textures, this dish makes a perfect spring or summer dinner.
