Prawn and Creamy Zucchini Pasta

Prawn and Creamy Zucchini Pasta

  • Servings: 1
  • Difficulty: Easy
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Prep: 15 mins Tri Blade Vegetable / Zucchini Spiralizer |  Cooking: 15 mins

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“DON’T FEEL GUILTY NOW WITH LOW CARB PASTA”

Ingredients

  • 2 medium zucchinis per person. You can make this with Zucchini or Squash, or normal pasta if you like.
  • 5 prawns / shrimp (tail on, peeled and deveined) per person
  • 1/3 cup cream per person
  • 1/4-1/2 red small chilli per person (if in USA the red one is hard to find, then the orange chilli is fine)
  • 5 cherry tomatoes per person, then halved (any type of mini tomatoes will do though)
  • Parmesan
  • 1 clove garlic
  • 1/4 lemon
  • Salt and pepper
  • Olive oil

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Directions

  1. Cut the garlic / chilli into small pieces and get your prawns ready.
  2. Cut the top/bottom off your zuchinni, so flat and put them through the spiralizer (see photo above).
  3. In a saucepan, drizzle some olive oil  and cook the zucchini spirals for 1 min. As soon as you put in the Zucchini, then get started on the pasta sauce. Place in 1/3 of cup of water and cook for 7 mins.
  4. In a small saucepan, place the cream, garlic and chilli -low heat so your cream doesn’t burn. Place the halved cherry tomatoes in. Continue to stir, so it infuses for about 5 mins. Add some pepper and salt. Add the prawns and a sprinkle of parmesan and cook for another 2-4 mins (depending on the temperature of your sauce). Squeeze some lemon.
  5. Drain the zucchini pasta, and add it to a bowl for serving. Poor in the creamy chilli sauce and place the prawns and cherry tomatoes on top. Add some large pieces of parmesan to finish!