Recipes ZESTY PRAWN & ZUCCHINI PASTA
ZESTY PRAWN & ZUCCHINI PASTA
Eating light and bright is always a good idea and it doesn’t come much faster or healthier than our prawn and zucchini pasta, which is on the table in under 15 minutes. We’re a little bit in love with our new Cape Herb & Spice TASTEBUD ZESTY Seasoning. The bottle says ‘TASTE THE TANG’ – and you really can! The intensely citrus notes are the perfect foil for the richness of prawns and the slight earthiness of zucchini. Add parsley and basil for extra freshness and tuck in knowing that it’s not just delicious, but good for you too.
- WHAT YOU WILL NEED -
- 16-20 prawns, deveined & peeled
- 1 fat clove garlic, minced
- Extra virgin olive oil
- 800g courgette/ zucchini ribbons
- A generous dusting of TASTEBUD ZESTY
- Bunch of flatleaf parsley (leaves only), roughly chopped
- Micro basil leaves (optional)
- METHOD -
Heat a generous glug of olive oil in a large non-stick frying pan. Add the garlic and prawns and stir fry until cooked through - then remove the prawns. Add another glug of olive oil to the pan if necessary. Fry the zucchini ribbon noodles over high heat until just done – it takes mere seconds, you want it al dente not mushy. Dust the zucchini with our new Cape Herb & Spice TASTEBUD ZESTY Seasoning, add parsley and the prawns. Toss through to ensure everything is coated with the spice. Garnish with teeny basil leaves and serve right away.
You could stretch this dish by also adding some slow-roasted vine tomatoes or fresh baby tomatoes cut in half.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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