Jamie Oliver

Lemony prawn courgetti

Lemony prawn courgetti

Serves 2
DifficultyNot too tricky
Nutrition per serving
  • Calories
    241
    12%
  • Fat
    12.2g
    17%
  • Saturates
    1.4g
    7%
  • Protein
    24.2g
    54%
  • Carbs
    8.8g
    3%
  • Sugars
    8.1g
    9%
  • Salt
    0.56g
    9%
  • Fibre
    0.8g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Rachel Young

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Ingredients

  • 140 g large raw peeled king prawns , from sustainable sources
  • 1 lemon
  • 120 g ripe cherry tomatoes , on the vine
  • 3 medium courgettes
  • 1 clove of garlic
  • 1/2 a fresh red chilli
  • extra virgin olive oil
  • 20 g pine nuts
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Jamie Magazine
Recipe From

Jamie Magazine

By Rachel Young

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Tap For Ingredients

Method

  1. Preheat the oven to 200ºC/gas 6.
  2. Devein the prawns, then place in a mixing bowl.
  3. Grate in half the lemon zest and squeeze in half the juice, then season with sea salt and black pepper.
  4. Give it all a good stir, then leave to one side for the flavours to mingle while you prepare the rest of the dish.
  5. Put the cherry tomatoes on a small baking tray and roast in the hot oven for 6 to 7 minutes, or until they’re starting to burst.
  6. Meanwhile, use a spiralizer or julienne peeler to finely slice the courgette into long, thin strips of courgetti. Set aside.
  7. Peel the garlic, then finely slice with the chilli.
  8. Place a frying pan over a medium-high heat and add a drizzle of oil. Tip in the sliced garlic and chilli and fry until lightly golden, then add the prawns and cook for a further 2 to 3 minutes, turning regularly until nearly cooked through.
  9. Place the courgetti in the pan along with the cherry tomatoes, then squeeze over the remaining lemon juice. Cook, tossing often, for 1 minute, or until everything is hot.
  10. Meanwhile, toast the pine nuts in a dry pan until golden, then lightly crush.
  11. Divide between plates, scatter over the crushed pine nuts, drizzle over a little oil, and serve.

Tip

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Nutrition per serving
  • Calories
    241
    12%
  • Fat
    12.2g
    17%
  • Saturates
    1.4g
    7%
  • Protein
    24.2g
    54%
  • Carbs
    8.8g
    3%
  • Sugars
    8.1g
    9%
  • Salt
    0.56g
    9%
  • Fibre
    0.8g
    -

Of an adult's reference intake