Prep time – 40mins
Cooking time – 20mins
Serves – 4
|Prawns, shelled - 500g||500g||85||5||0|
|Olive oil - 2 tablespoons||40ml||0||36||0|
|Garlic cloves - 2 chopped||2||0||0||0|
|Chilli, fresh - 1 whole||1||0||0||0|
|Zucchini, large - 4||800g||8||0||16|
|Salt and pepper to taste||n/a||0||0||0|
|Total per serve||23g||10g||4g|
SERVES – 4
per Serve – main ingredients + 1 slice of bread: 270 cal / 1140 kJ
for Dairy Free – use coconut cream instead of cream
This is a creative take on ‘prawn linguine. Making spaghetti out of zucchini is easy with ‘Veggie Spaghetti Makers’ readily available in stores. Alternatively, with some patience, you can use a vegetable peeler or julienne device.
Preparing the Ingredients
Shell the prawns, leaving the tail on if desired, and store in the fridge until ready to use. Make the zucchini spaghetti and place it in a large bowl. Fill a large saucepan with water and bring to the boil. Turn off the heat then plunge the zucchini spaghetti into the water and blanch for a minute till just tender. Strain into a colander and set aside. Remove the seeds from the chilli and chop finely.
Making the Meal
Heat the olive oil in a large skillet. Add the garlic and fry gently till turning golden. If using the cream, add now and simmer to reduce it a little. Next, add the prawns and toss on medium heat until almost cooked. Add the chilli and blanched zucchini spaghetti and toss through until prawns are ready. Divide across four plates and garnish with some chilli slices.