WEEKNIGHT DINNER INSPIRATION
One thing I will never say “no” to is prawns – and zucchini comes a close second – so this quick and easy meal ticks ALL the boxes for me 🙂
Prep: 20 MINUTES Cook: 10 MINUTES Serves: 4
- 2 Tablespoons olive oil
- 1/2 Kg King Prawns, shelled & deveined (weight after shelling)
- 1 Tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup white wine
- 2 Tablespoons freshly squeezed lemon juice
- 2 medium zucchini, cut into noodles OR buy them pre-prepared
- Chopped parsley, for garnish
Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
Add the prawns to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the prawns with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the prawns to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.
Bon Appetit 🙂
See the original recipe post here >> https://www.justataste.com/skinny-shrimp-scampi-zucchini-noodles-recipe/