← Nouns Cooking · Plant-Based

Ingredients

• 600 g large raw peeled prawns
• 4 medium courgettes, spiralised
• 2 tbsp Olive oil
• 40 g Butter
• 5 cloves Garlic, finely chopped
• ½ tsp Chilli flakes
• 200 g Cherry tomatoes, halved
• 1 Lemon, zested and juiced
• 1 handful Parsley, chopped
• 20 g Parmesan, finely grated, to serve (optional)
• salt and black pepper

Method

1. Toss the courgetti with a pinch of salt in a colander and leave while you prep, then pat dry with kitchen paper. Pat the prawns dry and season.
2. Heat 1 tbsp oil and half the butter in a large frying pan over medium-high heat. Add the prawns in one layer and cook for 1–2 min a side, until pink and curled. Lift onto a plate.
3. Lower the heat to medium, add the remaining oil and butter, the garlic and chilli and sizzle for 30 seconds without browning. Add the tomatoes and cook for 2 min, until softening.
4. Add the courgetti and lemon juice and toss for 1–2 min, just until warmed through; it turns watery if overcooked.
5. Return the prawns, add the lemon zest and parsley, toss and season. Serve with parmesan.

Tips

• About 28 g protein per serving.
• For a dairy-free version, use olive oil instead of butter and skip the parmesan.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Jamie Oliver