Ingredients
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30ml Olive Oil
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25g Shallots, finely chopped
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3-4 Garlic Cloves, thinly sliced
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200g Tinned Chopped Tomatoes
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1 Dried Red Chilli (optional)
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100g (10-12) Baby Plum Tomatoes
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400g Courgetti (we use the outside of the courgette and save the middle for the Leek & No-Potato Zoup!)
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60g Mascarpone
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280-300g Raw Headless King Prawns, fresh or frozen
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30g Grated Parmesan
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Salt & Pepper, to taste
Directions
Add the olive oil to a medium pan and sauté the shallots over a low heat for 5-7 minutes.
Turn the heat up a little, create a well in the shallots and sprinkle in the garlic.
Cook over a low / medium heat to turn the garlic nut brown. As soon as the garlic has turned, add the tinned tomatoes, crush the chilli into the sauce and add a little water or unsweetened almond milk (no more than 100ml).
Cook gently for 10 minutes and wait for the oil to rise to the surface. Half way through, add the baby plum tomatoes.
Thinly slice the courgettes into strips.
Add the courgetti to salted, boiling water and blanch for 3-5 minutes.
Once the sauce has thickened, add the mascarpone and stir it in.
Drain the courgetti.
Add the prawns to the sauce and cook for 3-5 minutes over a medium heat.
Add the courgetti to the pan and fully combine with the prawns and sauce.
Serve in a pasta bowl with a drizzle of olive oil and shards of parmesan cheese.
Nutrition per serving
Calories 474,
Carbs (net) 11.5 grams,
Protein 32.2 grams,
Fat 31.9 grams
