Garlic Prawn and Vegetable Courgetti

Courgetti? Otherwise known as Courgette “spaghetti”.

For those who haven’t heard, the latest thing in food is spiralising. Using a pretty nifty device you can transform everyday vegetables into exciting things. For my birthday this year my Dad bought us a “Super Spiral Schneider”, which apart from being fun to say, was something that unfortunately ended up unused in a cupboard. I got the idea of creating spiral shaped foods, but thought it may be a bit of a fad with limited uses… until now.

Recently Lucy and I decided to go on a little health drive, partly because I’ve been taking my “official cake tester” role too seriously since starting Globe Scoffers! Looking for ways to reduce our carb intake we realised that spiralising veg and using it in place of pasta could be a great way to start.

So we gave it a go with this recipe and I’m pleased to say the results were amazing! Not only did the courgette have a great fresh flavour it also gave an interesting crunch to the dish which brought a new twist to the idea of spaghetti. It also carried the sauce well and is incredibly easy to do!

I’d really recommend you getting yourself a spiraliser. Ours came from Amazon. They’re a great gadget to have around and we’ve only just started exploring the possibilities. Get yourself one now!

Garlic Prawn and Vegetable Courgetti

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 4 people

Ingredients

  

• 4 courgettes medium
• 1 red pepper
• 1 aubergine
• 2 tomatoes medium
• 1 leek
• 4 cloves of garlic finely chopped
• 1 tbsp dried oregano
• 1/2 tsp cayenne pepper
• 1 dash Worcestershire sauce
• 400 g tinned tomatoes
• 350 g raw king prawns

Instructions

 

• Firstly, prepare your courgetti. Cut both ends of your courgette and attach to your spiraliser. Turn the handle to produce the “spaghetti”, stopping periodically and detaching the strands to keep it a manageable length. Repeat with the other courgette and set aside.
• Next prepare your veg. Chop the red pepper, aubergine, red onion, leek and tomatoes into small chunks.
• Add all of the veg apart from the tomatoes to a frying pan on medium heat and cook for 5 minutes. Add half of the chopped garlic and fry for a further minute.
• Add the oregano, cayenne pepper and a dash of Worcestershire sauce. Then add the fresh and tinned tomatoes, giving everything a good stir. Bring to the boil and then turn down to a simmer. Season with salt and fresh black pepper.
• In a separate frying pan add the king prawns and the remainder of the garlic. Fry on a medium to high heat for 2-3 minutes or until the prawns become pink and opaque.
• In a sauce pan add the courgetti and a splash of olive oil and cook on a medium heat for a couple of minutes. Season with salt and fresh black pepper.
• Time to plate up – grab a good sized portion of the courgetti and place it in the middle of the plate. Add some of the vegetables, then top with prawns.
• Serve and enjoy!