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Lemony prawn courgetti

Lemony prawn courgetti

Ripe cherry toms, fresh chilli & pine nuts

Lemony prawn courgetti
Not Too Tricky

serves 2

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Rachel Young

Ingredients

140g large raw peeled king prawns, from sustainable sources

1 lemon

120g ripe cherry tomatoes, on the vine

3 medium courgettes

1 clove of garlic

�� a fresh red chilli

extra virgin olive oil

20g pine nuts

Method

  1. Preheat the oven to 200ºC/400ºF/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.

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