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5 from 1 vote
This courgette low carb spaghetti is coated in a flavoursome Italian Trapanese sauce and packed with juicy king prawns.
This is a simple yet tasty option for weeknight dinners.
Prep Time7 mins
Cook Time10 mins
Total Time17 mins
Course: Main Course
Cuisine: Italian
Keyword: Prawns, spaghetti, trapanese
Servings: 2 people
Calories: 356kcal

Ingredients

For the Spaghetti

  • 150 g raw king prawns
  • 1 medium courgette (zucchini) spiralised
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic finely sliced
  • ½ tbsp lemon juice
  • salt and pepper to season

For the Trapanese

  • 8 cherry tomatoes
  • 2 ½ tbsp extra virgin olive oil
  • 1 clove garlic minced
  • 1 tbsp parmesan cheese
  • 1 tsp lemon zest
  • 1 tbsp almonds blanched
  • ¼ tsp sea salt
  • 6 g fresh basil roughly chopped

Instructions

  • To prepare the trapanese, add the almonds to a dry pan over a low/medium heat. Toast gently for a few minutes until lightly golden.
  • Once the almonds are cool enough to handle, finely chop them and add to a strong mixing bowl or pestle. Use the end of a rolling pin or mortar to grind them up further.
  • Slice the tomatoes in half and scoop out the seeds. Roughly chop the flesh and add to the bowl along with the almonds.
  • Add the Parmesan, garlic, basil, lemon zest and salt. Mix together well to combine.
  • Add the olive oil and stir well. Set aside.
  • To prepare the spaghetti, heat the oil in a large pan over a low/medium heat and gently sweat the garlic.
  • Add the prawns and lemon juice and increase the heat to pan fry the prawns until they have turned pink.
  • Tip the courgette spaghetti into the pan with the prawns and stir well. Continue to cook until the courgette is just tender and the prawns are cooked through.
  • Spoon over the trapanese sauce and stir well to combine, coating the spaghetti and prawns in the sauce until hot through.

Nutrition

Calories: 356kcal | Carbohydrates: 10g | Protein: 19g | Fat: 28g | Fiber: 3g

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