Lemony prawn courgetti

Name: Lemony prawn courgetti
Yield: 2
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; ½ a fresh red chilli; extra virgin olive oil; 20 g pine nuts

Ripe cherry toms, fresh chilli & pine nuts

Serves 2

DifficultyNot too tricky

Jamie Magazine Seafood Courgette Healthy fish recipes

Nutrition per serving

Calories 241 12%
Fat 12.2g 17%
Saturates 1.4g 7%
Sugars 8.1g 9%
Salt 0.56g 9%
Protein 24.2g 48%
Carbs 8.8g 3%
Fibre 0.8g -

Of an adult's reference intake

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
½ a fresh red chilli
extra virgin olive oil
20 g pine nuts

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Jamie Magazine

By Rachel Young

Tap For Ingredients

Method

Preheat the oven to 200ºC/400ºF/gas 6.
Devein the prawns, then place in a mixing bowl.
Grate in half the lemon zest and squeeze in half the juice, then season with sea salt and black pepper.
Give it all a good stir, then leave to one side for the flavours to mingle while you prepare the rest of the dish.
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.
Meanwhile, use a spiralizer or julienne peeler to finely slice the courgette into long, thin strips of courgetti. Set aside.
Peel the garlic, then finely slice with the chilli.
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.
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.
Meanwhile, toast the pine nuts in a dry pan until golden, then lightly crush.
Divide between plates, scatter over the crushed pine nuts, drizzle over a little oil, and serve.