Prawn Courgetti with a Red Pepper Sauce

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2 people
Meal course
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1 .
For the sauce
1 whole
Red pepper - de-seeded and roughly chopped
1 Splash
Olive oil
1/2 whole
Yellow pepper - deseeded and cut into squares
165 grams
Cherry tomatoes - halved
2 large
Garlic cloves - left whole
75 ml
Red wine
1 pinch
1 tbsp
Tomato Puree
150 ml
Vegetable stock
2 .
For the courgettes
2 large
Courgette - spirilised
1 whole
Lemon - Juice
1 pinch
3 .
To serve
1 medium
Red onion - peeled and finely sliced
1 Splash
Olive oil
200 grams
Raw king prawns
1 handful
Fresh Basil
2 tsp
Parmesan shavings
Prawn Courgetti with a Red Pepper Sauce


  1. Pre-heat the oven to 180’C
  2. Toss the pepper in the olive oil and roast for 20 minutes
  3. Add the tomatoes and garlic and cook for a further 20 minutes
  4. Squeeze out the garlic from their skins and return to the dish. Stir in the red wine, sugar and tomato puree and cook for a final 10 minutes
  5. Once cooked, blend the mixture together with the stock until smooth, and then push through a fine sieve to make even smoother. Set-aside until ready to serve.
  6. Spiralise your courgettes and then toss through the lemon juice and sugar and set aside. Heat a large pan with a splash of oil and fry the onion until soft. Add the sauce and once bubbling stir in the prawns Cook through until the prawns have turned lovely and pink and then turn off the heat.
  7. Fold in the courgetti and then plate up, sprinkling over your basil leaves and parmesan and enjoying with salad.

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