Caramelised courgette & king prawn pasta
A fabulously simple summer supper that can be on the table in about 20 minutes. Courgettes contain a lot of water, so cooking them slowly over a high heat helps to draw the liquid out and make them sweet and golden
- Serves2
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Ingredients
- 3 tbsp Essential Olive Oil
- 180g essential raw king prawns
- 2 large cloves garlic, thinly sliced
- 2 Essential Courgettes, trimmed and finely sliced
- 180g essential spaghetti
- ½ Essential Lemon, juice
- Pinch dried chilli flakes, or red pepper flakes, or a mix
Method
Heat 1 tbsp oil in a large frying pan over a high heat. Add the prawns, season and fry for 2-3 minutes, until pink, opaque and cooked through. Remove from the pan and set aside. Meanwhile, bring a large saucepan of salted water to the boil.
Return the frying pan to the heat with the remaining 2 tbsp oil. Add the garlic and fry for 30 seconds, then add the courgette. At the same time, place the spaghetti in the pan of boiling water and cook according to pack instructions. Season the courgette and fry, stirring regularly, for 10 minutes, until golden and caramelised.
Scoop out a mugful of pasta water, then drain. Return the prawns to the pan along with the courgette, then tip in the spaghetti, about 100ml pasta water and the lemon juice. Toss together over the heat for 1 minute, then scatter in the chilli or red pepper flakes and serve immediately.
Cook’s tip
Chilli flakes give this pasta dish a fiery kick, while red pepper flakes add more of a mild and sweet note. You can use either, or a mixture of both.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,544kJ/ 606kcals |
|---|---|
Fat | 21g |
Saturated Fat | 3.3g |
Carbohydrates | 65g |
Sugars | 5.5g |
Fibre | 7.1g |
Protein | 34g |
Salt | 1.2g |