A king prawn linguine recipe for a delicious 20-minute dish. Plump juicy prawns are combined with the fresh flavours of lemon, garlic and a kick of chilli before being added to deliciously spiralised zucchini.
The British have become quite fond of the King Prawn. The firm flesh of these wonderful sea creatures works astoundingly well with garlic and butter, and by keeping the preparation as simple as possible, the freshness of the meat is allowed to unfold fabulously.
Years ago, in a time when we lived in Germany, this dish was on our table pretty much whenever we had friends over for a lazy Saturday lunch, and I loved it!
In those days I used ‘real’ pasta, today I use spiralized zucchini, and I love it more.
KING PRAWN WITH ZUCCHINI LINGUINE
A king prawn linguine recipe for a delicious 20-minute dish.
2
servings30
minutesIngredients
150 g King Prawns (cooked and peeled)
2 medium Zucchini
3 Garlic Cloves
1 tbsp Butter
1 tbsp Freshly chopped Parsley
80 ml Dry White Wine
300 ml Single Cream
1 Vegetable Stock Cube, crumbled
Salt and Pepper
2 tbsp Healthy Oil
1/4 tsp Ground Chilli Flakes
Method
- Spiralize the two zucchini. Spread them on a clean tea towel and sprinkle with salt. Cover with a second tea towel
- Taking a medium sized saucepan, melt the butter on a low heat
- Add the garlic and fry on a low heat for 5 minutes. Add the parsley and cooking for a further 5 minutes, pour in the white wine, crumbled stock cube and liquid Stevia.
- Cook for five minutes and add the single cream, chilli flakes, salt and pepper to taste, Set aside
- Roll up the zucchini in the tea towels and gently squeeze out the excess water
- Heat the oil in a frying pan and fry the zucchini for 3-4 minutes, adding salt and pepper
- Reheat the cream sauce until hot and add the king prawns
- Add the zucchini to the hot cream sauce and serve
Notes
- MACROS per serving: 8.5g Carbs – 75g Fat – 25g Protein – 800 Calories
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