How to make pesto courgette noodles with chilli and garlic prawns recipe

Spiralized courgette with pesto served with jumbo king prawns

Spiralized courgettes (zucchini) cooked in a pesto sauce and served with chilli and garlic infused prawns.

Serves

2 people

Ingredients

For the pesto

  • Large handful of fresh basil
  • 100g pine nuts, lightly toasted
  • Juice of one lemon
  • Olive oil
  • Freshly ground rock salt
  • Freshly ground black pepper

For the courgette noodles

  • 2 large courgettes
  • Juice of one half of lemon
  • 1 tsp coconut oil

For the prawns

  • 160-200g raw jumbo king prawns
  • 3 cloves of garlic, peeled and crushed
  • 1 tsp dried chilli flakes
  • Juice of one half of lemon (to serve)
  • 1 tsp coconut oil

Method

For the pesto

  1. Add the basil, pine nuts, lemon juice and a good lug of olive oil in a food processor and blend until smooth. Season with freshly ground salt and pepper to taste. Leave to one side.

For the courgette noodles

  1. Spiralize the courgettes using a thin or thick noodle attachment on your spiralizer. Place the noodles into a large bowl, and then pour over the lemon juice. Mix well and season with freshly ground salt and pepper.
  2. Heat one teaspoon of coconut oil in a large frying pan on a medium heat; when hot add the spiralized courgette and fry for 2-3 minutes. Stir in the pesto and turn down to a low heat to simmer.

For the prawns

  1. In a small bowl, mix the prawns with the chilli flakes. Heat one teaspoon of coconut oil in a small frying pan on a high heat; when hot add the prawns and fry for 2-3 minutes or until pink. Stir in the garlic and cook for a further 30 seconds.
  2. Serve the courgette noodles in a bowl with the prawns and a good squeeze of lemon juice.