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Courgette spaghetti with prawns and garlic
Serves 4 Starters and mains
Ingredients
- 4-5tbsp olive oil
- 3 garlic cloves, peeled and finely chopped
- zest and juice 1⁄2 lemon
- pinch Espelette pepper (available to buy at souschef. co.uk)
- 20 raw prawns, peeled
- 5 courgettes
- 125g cherry tomatoes, halved few basil leaves
Method
Mix together 2 tablespoons of the olive oil, 1 finely chopped garlic clove, the lemon zest, a pinch of Espelette pepper and some sea salt. Pour over the prawns and leave them to marinate for 10 minutes. Meanwhile, shred the courgettes using a julienne peeler or a spiraliser.
Heat 2 tablespoons of olive oil in a frying pan. Sauté the courgette spaghetti with the remaining garlic for 2 minutes over a high heat. Season with sea salt and pepper then remove and set aside.
Sauté the prawns in the pan for a few minutes then remove them and set aside. Add some more oil to the pan and stir-fry the cherry tomatoes until golden, then deglaze with the lemon juice and 2 tablespoons of water.
Return everything to the pan and reheat quickly. Scatter with the basil leaves to serve.
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