Difficulty: Intermediate | Serves (2-3)

   Method

  1. Begin by finely slicing the onion then placing onto a heated pan with Olive Oil.
  2. Chop the Courgette into small half circles (the thinner the quicker they fry)
  3. Fry them in the pan with the onions until golden brown on both sides and in the last moment add in the stuffing mix and set aside.
  4. On a separate small hob, heat 1 clove of garlic with some Olive Oil and then when the garlic has gone golden brown insert the prawns with the butter and lemon juice for 3-4 minutes until the prawns are pink coloured (don’t overcook the prawns or they become too chewy)
  5. Bring a separate pot to boil for the pasta and once boiled add in half a tablespoon of salt and the spaghetti. Let it cook until it has a bit of bite (al dente)
  6. In the large pan that the courgettes were previously cooked in place the spaghetti into and finally the prawns, mix generously with salt and pepper to taste and finally and the finely chopped parsley and a drizzle of Olive Oil with a small dose of butter and the finely chopped chilli (de-seeded)
  7. Serve

Ingredients

220 Grams King Prawns (try to get the unfrozen ones or they will be too chewy)

2 cloves of garlic

40 Grams Fresh Parsley

Dried Onion and Sage Stuffing mix (PAXO or the best is Sainsbury’s Taste the Difference stuffing mix with dried lemon)

1 lemon

10 grams Butter

Extra Virgin Olive Oil

Salt and Pepper to taste

300 Grams Spaghetti (recommend De Cecco)

1 and a half large Courgettes

1 Red Onion

1 Chilli