Prawns alla Contadina alla Zucchini
A backyard Italian prawns alla contadina with zucchini and basil, finished with parmesan, balsamic vinegar and pecorino romano, served over polenta.
Ingredients
Instructions
Season the prawns and roast them over medium-high heat until well browned, about 10 minutes.
Add the zucchini and basil, cooking until softened, about 7 minutes.
Stir in the parmesan, balsamic vinegar, pecorino romano and fresh basil for a final minute.
Cook the polenta separately, stirring until thickened.
Let the prawns simmer gently for about 11 minutes so they stay tender and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the polenta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.