Prawn & Zucchini Spaghetti
Ingredients
- 400g spaghetti
- 2 Tbsp pine nuts
- 1 Tbsp olive oil
- 400g prawn cutlets
- 2 garlic cloves
- 3 small zucchini
- 200mL Bulla Thickened Cream
- 150mL chicken stock
- 1/2 cup small parsley leaves
- 2 Tbsp mint leaves
- zest of 1/2 a lemon
- salt flakes & freshly ground pepper, to taste
to serve
- 1 red chilli
- squeeze of lemon
Cooking Directions
- Bring a large saucepan of water to the boil and cook pasta to pack directions. Drain.
- Heat a large frying pan over low heat and toast pine nuts until golden. Set aside.
- Add half the oil to the pan and cook prawns until seared but not quite cooked through. Set aside.
- Add remaining oil to the pan and cook garlic until just tender. Stir in zucchini and cook for a further 2 minutes. Return prawns to the pan with the Bulla Pure Cream and stock. Bring to a gentle simmer and add the herbs, reserving some for garnish, and lemon zest. Season to taste.
- Add the freshly cooked pasta to the pan and toss well. Serve pasta with reserved herbs, pine nuts, chilli and a squeeze of lemon.
Ingredients
- 400g spaghetti
- 2 Tbsp pine nuts
- 1 Tbsp olive oil
- 400g prawn cutlets
- 2 garlic cloves
- 3 small zucchini
- 200mL Bulla Thickened Cream
- 150mL chicken stock
- 1/2 cup small parsley leaves
- 2 Tbsp mint leaves
- zest of 1/2 a lemon
- salt flakes & freshly ground pepper, to taste
to serve
- 1 red chilli
- squeeze of lemon