Written by Sophie
This is a light version of Prawn Linguini….full of flavour, filling and so quick and easy to make. I made it when my friends came over recently and served it with Deliciously Ella’s Focaccia bread!
It is also a very versatile dish – you can substitute the prawns for other fish (such as cooked salmon) or if you want to make a vegan version of this dish, I would substitute the prawns for chickpeas and use a vegan alternative to the yoghurt.
Ingredients (serves 3-4):
- 300g prawns
- 1 tbsp olive oil
- 1 red chilli (finely chopped)
- 2 garlic cloves (crushed)
- 3-4 courgettes
- 1 cup frozen peas (thawed – I do this by just pouring boiling water over a cup of them and letting them cool then doing it with warm water if there are still frozen peas in there)
- 250g cherry tomatoes (chopped into halves or quarters)
- 1 bunch of basil
- Juice of 1 lemon
- 1 tsp agave syrup
- 2 tbsp yoghurt or fromage frais
Spiralise the courgettes and put into a big serving bowl. Make the dressing by mixing the yoghurt/fromage frais with the lemon juice, agave syrup, salt & pepper.
Heat the oil and add the chilli and garlic, frying for a few minutes without letting the garlic burn, then add the prawns, cherry tomatoes and peas frying for around 5 minutes.
Add this to the courgetti along with the torn up basil leaves (leaving a bit for garnish as it always looks pretty) and toss it all together with salad servers or big spoons….garnish and you’re ready to serve! Add the dressing as it’s served, i.e. once it’s on the plates then let your diners do the dressing for themselves.
It is a very light dish so unless you really aren’t very hungry I would serve it along-side some crusty bread (or a gluten-free version as I did).
This recipe also does keep until the following day as I had left-overs for lunch!