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Courgetti and prawns
A quick and easy, comforting dinner made with prawns, fresh spinach and courgetti instead of pasta.
Ingredients
Serves: 4
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 2 courgettes, sliced into strands using a spiraliser
- 1/2 onion, minced
- 1 tablespoon chopped garlic
- 1/4 teaspoon salt, or to taste
- 2 tablespoons butter
- 450g prawns, peeled and deveined
- 1 teaspoon minced garlic
- 170g fresh spinach
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried chilli flakes
- pinch salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- Heat 1 tablespoon butter and olive oil together in a large pan over medium heat; cook and stir courgette, onion, chopped garlic and salt until courgette strands are tender and onion is translucent, about 5 minutes. Transfer mixture to a bowl.
- Heat 2 tablespoons butter in the same pan; cook and stir prawns and minced garlic until prawns are just pink, 3 to 4 minutes. Add spinach, lemon juice, chilli flakes, salt and pepper; cook and stir until spinach begins to wilt, 3 to 4 minutes. Add courgette mixture; cook and stir until heated through, 2 to 3 minutes.
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Reviews & ratings
Average global rating:
(160)
Reviews in English (132)
Absolutely gorgeous and surprisingly filling. I served it with pan seared baby gem lettuce on the side. - 01 Sep 2016
This was fabulous! Here are some tips to make the most out of this meal: 1) I used 2 green and 2 yellow squash. I did this for flavor, nutrition and color. In my opinion, using only 2 will not be enough. 2) I cooked the garlic and onions alone first for 5 min on medium-low to enhance the garlic flavor and the onions would be soft. 3) I then added the zoodles and cooked for only 2 min. Squash has a high water content and cooking for 5 min. will make them sweat and get mushy. I really just wanted to blend the flavor together because I knew they would be added back to pan later with the shrimp. 4) Off to the side, i marinated the shrimp in the garlic, lemon, salt, crushed pepper and a little EVOO in advance while I prepped and cooked everything else (like 15-20 min). I think this makes a world of a difference rather than seasoning straight in the pan. Hubby and I licked our plates clean! Also an alternative for those who don't have a spiralizer is to use a julienne peeler. It's more time consuming, yet it's something most of us have handy so you don't have to run to the store and buy another gadget. - 08 Apr 2016 (Review from Allrecipes US | Canada)
Used my spiralizer for the first time on this recipe. Everyone loved it! Added a touch of parmesian on my dish just to try it, tasted great. On another section of the dish I tried a light sprinkle of Old Bay. Brings a whole new meaning to the dish. Just tryng different things since I'm starting a whole new adventure in cooking. - 02 Apr 2016 (Review from Allrecipes US | Canada)
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