Sunday, 25 November 2012

Chilli Garlic Prawns and Zucchini Spaghetti

Seafood is awesome. James still likes pasta occasionally so I made the base of this recipe and then when it came time to make the almighty regular spaghetti or zucchini spaghetti choice James and I parted our gastronomic ways.

This is a super easy Sunday meal, I've made it quite a few times and it's one of James' favourites. It's full simple flavours and is really tasty - it reminds me of how 'pasta' meals should, all about the ingredients and not the sauce.

And again it just lets you know you really aren't missing out on anything given the grains a miss!

  • 200g dried angel hair pasta OR
  • 1 zucchini = 1 small serve / 2 = 1 large serve (adjust accordingly) Sliced on mandolin into 'spaghetti'
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, crushed
  • 2 teaspoon dried chilli flakes
  • 1/2 teaspoon sea salt
  • 400g prawns, (peeled green prawns)
  • Juice of 2 lemons
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves
  • Extra virgin olive oil, to serve
  1. Cook pasta in a large saucepan of boiling, following packet directions until tender. Drain. Cover to keep warm.
  2. In the same pot (rinse it first) drizzle a little oil and almost stir fry the spaghetti - it will cook fast - set aside. 
  3. Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add garlic, chilli and salt. Cook, stirring, for 1 to 2 minutes or until fragrant. Add prawns. Cook, stirring, for 3 to 4 minutes or until prawns turn pink and are almost cooked through.
  4. Now if everyone is having pasta or zucchini the next step is easy if not just scoop out the ratio of prawns and oil between serves!
  5. Add pasta/zucchini, lemon juice and parsley to pan. Cook, tossing, for 1 minute or until combined and prawns are cooked through. Serve drizzled with oil.

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