Chilli prawns with courgette and tagliatelle recipe
A quick and easy seafood pasta with crunchy freshly grated courgette, sweet prawns and more-ish tagliatelle. Increase the amount of chilli if you want more spice and finish with a grating of lemon zest for extra zing.
See method- Serves 4
- 20 mins to cook
- 770 calories / serving
- Dairy-free
Ingredients
- 300g tagliatelle
- 2tbsp olive oil
- 2 cloves garlic
- 1 red chilli, diced
- 250g (8oz) large king prawns cooked and peeled
- 200g cherry tomatoes, halved
- 1 courgette, coarsely grated
- juice of 1 lemon and grated zest (optional)
Each serving contains
- Energy
- 3250kJ 770.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 2.0g
- Sugars
- 7g
of the Reference intake
Carbohydrate 113.0gProtein 39.4gFibre 8.3g
Method
- Cook the tagliatelle in lightly salted boiling water for 10 minutes.
- Meanwhile, heat the oil over a gentle heat and cook the garlic for a few seconds without browning. Add the chilli and prawns and fry for 2 minutes until the prawns are heated through.
- Drain the tagliatelle and add to the prawns, along with the cherry tomatoes, grated courgette and lemon juice, plus the zest, if using. Toss together and serve.
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