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Spicy tomato prawns with courgette ‘spaghetti’


Serves: 4
timePrep time: 15 mins
timeTotal time:
Spicy tomato prawns with courgette ‘spaghetti’
Photograph by Lauren Mclean

Spicy tomato prawns with courgette ‘spaghetti’


Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
131Kcal
Fat
4gr
Saturates
1gr
Carbs
8gr
Sugars
8gr
Fibre
4gr
Protein
15gr
Salt
0.3gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 4 large courgettes
  • 500g plum tomatoes
  • 1 tbsp olive oil
  • 2 garlic cloves, sliced
  • 1 red chilli, deseeded and chopped
  • 1 x 28g pack basil, leaves torn
  • 450g frozen raw peeled jumbo king prawns (can be cooked from frozen)
  • 1 tsp caster sugar
  • finely grated zest and juice of 1 lemon

Step by step

  1. To make the courgette 'spaghetti' using a spiralizer, discard the base end of each courgette then spiralize them into vegetable strands, throwing away the stalk end (or use a peeler to shave the courgettes into ribbons instead.
  2. Cut a cross in the base of each tomato, put in a large bowl; cover with boiling water from the kettle. Leave to stand for 1 minute. Drain, skin and core the tomatoes; roughly chop.
  3. Put the olive oil, garlic and chilli in a nonstick frying pan and heat for 2 minutes. Tip in the tomatoes, most of the basil, the frozen prawns, caster sugar and half the lemon zest and juice. Season; simmer for 5 minutes. Meanwhile, steam the courgettes, sprinkled with salt, for 3-4 minutes until al dente, or microwave in a bowl, covered, on High Power (based on 800W) for 5 minutes, then drain.
    Tip
    Want to make this more substantial? Add a drained tin of chickpeas with the prawns at step 3 and finish with feta cheese.
  4. Toss the courgettes with the rest of the lemon zest and juice; divide between 4 bowls. Ladle on the prawns; scatter with the basil.

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