Garlic butter chili prawn

Updated at: Thu, 17 Aug 2023 04:03:21 GMT

Step 1

Preheat your oven to 220C/200C fan/gas mark 7. Halve, peel and dice the shallot. Peel and grate the garlic (or use a garlic press). Juice half of the lemon and cut the remaining half into wedges. Roughly chop the parsley (stalks and all). Halve the red chilli lengthways, deseed then slice thinly.

Step 2

If you have a spiralizer, spiralize the courgette. If you do not, use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the centre or seeds. Layer these ribbons on top of each other and chop lengthways to create spaghetti-like pieces.

Step 3

Put the broccoli florets onto a baking tray. Drizzle with oil and if you would like to, season with salt and pepper. Roast on the middle shelf of the oven until crispy, 10-12 mins.

Step 4

Heat a large frying pan over a medium-high heat and add half of the butter. Once melted, add the shallot and prawns. Cook, stirring frequently, to soften the shallot, 4-5 mins. Add the garlic, Italian herbs and half of the red chilli. Cook for a further 2-3 mins and then remove the prawns from the pan. Add to a plate and cover to keep warm. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Step 5

Add the lemon juice, remaining butter, vegetable stock and water (see ingredients for amount).Turn up the heat and bring to the boil, stirring to melt the butter. Once boiled, turn the heat down and add the courgetti. Cook, stirring for 2 mins to warm through. Tip the prawns back in and add all the parmesan and half the parsley. Stir to melt the cheese.If you would like to, season with salt and pepper.

Step 6

Divide the garlic butter chilli prawns and courgetti between your bowls. Sprinkle the remaining parsley and red chilli over your bowls.Serve the broccoli alongside. Garnish with a lemon wedge.

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