Mary Berry Prawn Courgetti
Indulge in Mary Berry Prawn Courgetti Linguine - a hearty yet healthy dinner for two with succulent prawns and zesty courgettes. This dish is easily scalable for leftovers to enjoy the next day.
Ingredients
- 6 small courgettes
- 3 tablespoons olive oil
- 6 spring onions trimmed and sliced
- ½ red chilli deseeded and finely chopped
- 3 large garlic cloves finely grated
- 150 grams 5 ounces cooked tiger prawns
- Juice of ½ small lemon
- 2 tablespoons coriander freshly chopped
Instructions
- Spiralize the courgettes. Halve the courgettes lengthwise and use a spiralizer to create long strands of courgette spaghetti.
- Cook the sauce. Heat a large frying pan over high heat until very hot. Add oil, spring onions, chilli, and garlic, and stir-fry for 10 seconds. Add the cooked prawns, season with salt and freshly ground black pepper, and stir-fry for 1–2 minutes to heat through.
- Mix courgettes with sauce and seasoning. Add two-thirds of the courgetti and lemon juice, along with additional seasoning, and stir-fry quickly over high heat for 1 minute or until just wilted. Turn off the heat, incorporate the remaining courgetti (for added texture) and coriander, and toss everything together.
- Serve. Serve immediately in warm bowls.
Notes
Mary’s Tips: Prepare and serve immediately. Not suitable for freezing.