Trofie with Red Prawns, Zucchini Cream and Stracciatella
- Jun 15
- 5 min read
Story of the Dish
Some of the most memorable Italian dishes are not built around complexity, but around balance. This pasta is a perfect example. Sweet Mediterranean red prawns, delicate zucchini cream, and rich stracciatella come together to create a dish that feels luxurious while remaining elegant and restrained.
The inspiration comes from the coastal regions of Liguria, Sardinia, and Southern Italy, where seafood and vegetables often share the same plate. Trofie, originally from Liguria, are particularly suited to creamy sauces because their twisted shape captures every element of the dish. Each piece of pasta holds the zucchini cream while creating small pockets where the sweetness of the prawns and the richness of the stracciatella can settle.
Red prawns are among the most prized shellfish in the Mediterranean. Their flavor is naturally sweet and delicate, requiring very little manipulation. The goal is never to hide them behind heavy sauces or excessive seasoning. Instead, the surrounding ingredients should enhance their natural characteristics.
The zucchini cream acts as the foundation of the dish. Rather than serving zucchini as visible pieces, they are transformed into a silky purée that coats the pasta and provides sweetness, freshness, and color. The cream should feel light and vegetal rather than heavy.
Stracciatella brings another layer of luxury. The creamy interior of burrata melts gently into the warm pasta, creating richness without overwhelming the seafood. Its subtle dairy notes soften the sweetness of the prawns while creating contrast against the freshness of the zucchini.
The result is a pasta that captures the essence of a Mediterranean summer. Fresh vegetables, exceptional seafood, excellent olive oil, and simple ingredients treated with respect.
This is the type of dish that appears effortless on the plate, but every component must be carefully executed. The prawns must remain tender. The zucchini cream must be smooth and vibrant. The stracciatella must remain fresh and delicate. When everything comes together correctly, the dish achieves a balance that feels both comforting and sophisticated.
Ingredients
Serves 4
For the Zucchini Cream
4 medium zucchini, sliced
2 tablespoons extra virgin olive oil
1 small shallot, finely diced
1 garlic clove
1/2 cup vegetable stock
8 fresh basil leaves
Salt, to taste
Black pepper, to taste
For the Pasta
1 pound trofie pasta
1 pound Mediterranean red prawns, peeled and deveined
8 ounces fresh stracciatella
3 tablespoons extra virgin olive oil
1 small shallot, finely diced
3/4 cup Vermentino wine
Zest of 1 lemon
2 tablespoons chopped pistachios (optional)
Fresh basil leaves
Salt, to taste
Black pepper, to taste
Preparation
Begin with the zucchini cream, which serves as the foundation of the entire dish.
Heat the olive oil in a large sauté pan over medium heat. Add the shallot and cook gently until soft and translucent. Avoid browning the shallot because the goal is sweetness rather than caramelization.
Add the garlic and cook for about thirty seconds.
Add the sliced zucchini and season lightly with salt. Cook slowly for approximately ten minutes. The zucchini should soften completely while maintaining its bright green color. Excessive browning will darken the cream and introduce flavors that compete with the seafood.
Add the vegetable stock and continue cooking until the zucchini becomes extremely tender.
Transfer everything to a blender along with the basil leaves.
Blend until completely smooth. The finished cream should have the consistency of a light velouté. If necessary, add a small amount of stock to achieve the proper texture.
Taste and adjust seasoning. Reserve the cream and keep warm.
For the prawns, pat them dry with paper towels and season lightly with salt and black pepper.
Heat two tablespoons of olive oil in a large sauté pan over medium-high heat.
Add the prawns and cook for approximately one minute per side. Red prawns cook extremely quickly. They should remain slightly undercooked at this stage because they will finish cooking later with the pasta.
Remove the prawns and reserve.
Lower the heat slightly and add the remaining olive oil along with the shallot.
Cook until translucent.
Pour in the Vermentino wine and allow it to reduce by approximately half.
The Vermentino contributes much more than acidity. Its mineral character reinforces the maritime nature of the dish while its citrus notes complement both the prawns and the zucchini.
Add the zucchini cream to the pan and stir gently.
Bring a large pot of generously salted water to a boil.
Cook the trofie until approximately two minutes before al dente.
Before draining, reserve at least two cups of pasta water.
Transfer the trofie directly into the zucchini cream.
Add small amounts of pasta water while stirring continuously. The starch released from the pasta combines with the cream to create a smooth, glossy sauce that coats every piece of trofie.
Return the prawns to the pan.
Continue cooking for approximately one minute until the pasta reaches the perfect texture and the prawns finish cooking.
Remove the pan from the heat.
Add the lemon zest and torn basil leaves.
The final consistency should be creamy and fluid. The pasta should never appear dry.
Divide among warm plates.
Place pieces of fresh stracciatella over the pasta while it is still hot. The residual heat will soften the cheese slightly without completely melting it.
Finish with fresh basil, a drizzle of exceptional extra virgin olive oil, and a small amount of chopped pistachios if desired.
Serve immediately.
Wine Pairing
Vermentino di Gallura DOCG
This is the most natural pairing. Vermentino possesses the minerality and freshness necessary to complement seafood while offering citrus and herbal notes that enhance both the zucchini and basil. Its structure allows it to stand up to the richness of the stracciatella without becoming overwhelmed.
Etna Bianco
Produced from volcanic soils, Etna Bianco offers exceptional minerality and vibrant acidity. These characteristics create contrast against the creamy texture of the zucchini sauce while highlighting the sweetness of the red prawns.
Fiano di Avellino
Fiano brings texture, floral aromas, and subtle nutty notes that pair beautifully with both the seafood and dairy components of the dish. Its balance makes it one of the most versatile pairings for this preparation.
Verdicchio dei Castelli di Jesi Riserva
Verdicchio combines freshness with remarkable structure. Its almond notes and crisp finish complement the richness of the stracciatella while maintaining harmony with the prawns.
Franciacorta Satèn
The creamy texture and fine bubbles of Franciacorta Satèn elevate the entire experience. The wine refreshes the palate between bites and creates an elegant contrast with the luxurious textures of both the zucchini cream and the stracciatella.
Chef Tips
The success of this dish depends almost entirely on restraint. Red prawns should never be overcooked. The moment they become firm and opaque, they are done.
The zucchini cream should taste fresh and vibrant. If it becomes dark green or brown, it has been cooked too aggressively and will lose its elegance.
Stracciatella should always be added at the very end. Cooking it directly into the sauce destroys the contrast that makes the dish special. The goal is for the warm pasta to gently soften the cheese while preserving its creamy texture.
Always finish the trofie in the sauce with pasta water. This final emulsification step creates the silky consistency expected from a restaurant-quality pasta and ensures every piece of trofie is coated perfectly.
Chef Gianluca Deiana
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