Creamy saffron pappardelle with courgette and king prawns

Today we want to prepare something different, cheerful and lively, perfect to give a touch of vitality to dinner time, especially if the winter is finally giving way to spring and bringing with it the improved mood that always characterizes the arrival of the milder season. So we suggest an excellent mixture of saffron, courgettes and prawns, all beautifully fresh, with pappardelle pasta: combining these simple but tasty ingredients we get a truly remarkable dish. To give a touch more refinement and elegance to our recipe we add some freshly squeezed orange juice that helps to emphasize the crunchiness of the courgette, making it an excellent standby dinner to welcome the arrival of summer and dinner parties with friends. Are you ready to follow our recipe and serve up this delicious dish, so quick and easy to prepare?


  • courgettes 50 grams
  • orange juice 20 millilitres
  • mascarpone 5 grams
  • saffron 1 sachet
  • pappardelle 80 grams
  • king prawns 150 grams
  • garlic
  • butter
20 minutes Total time
10 minutes Active time
Serves 1 person
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Squeeze the juice from half an orange. Melt a little butter in a frying pan. Sauté the garlic in some butter, then remove from pan. Sauté the prawns in the garlic flavoured butter. Put the pasta on to cook. Cut the courgettes into matchsticks and fry for a short time in the pan along with the prawns. Add a dash of orange juice and continue cooking. Add a teaspoon of mascarpone and let it melt. Add the saffron and a little hot water to melt the saffron and make a sauce. Add the pasta to the sauce in the frying pan and mix thoroughly. Your lovely and colourful main course dish is ready!

If you want to give a little more flavour of the sea to your dish of creamy pappardelle with saffron, courgette and king prawn, use the latter to make a light stock.
Did you know that prawns, so tasty and delicate, are also known for their aphrodisiac effects?

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