What to do with your flowers after the wedding
What to do with your flowers after the wedding

Shayna Sappington

Supper Club: Creamy sautéd green veggies (perfect with pasta or quinoa)
Supper Club: Creamy sautéd green veggies (perfect with pasta or quinoa)

Meg Walker

These 3 Irish rug companies have launched exciting new ranges
These 3 Irish rug companies have launched exciting new ranges

Megan Burns

Social Pictures: Malfy’s ‘La Dolce Vita’ launch at the Iveagh Garden Hotel
Social Pictures: Malfy’s ‘La Dolce Vita’ launch at the Iveagh Garden Hotel

IMAGE

This Wicklow four-bed (complete with an equestrian smallholding) is on the market for €375,000
This Wicklow four-bed (complete with an equestrian smallholding) is on the market for €375,000

Sarah Gill

Women in Sport: All-Ireland Camogie Champion Fionnuala Carr
Women in Sport: All-Ireland Camogie Champion Fionnuala Carr

Sarah Gill

10 things to ask the midwife before you leave the hospital with your newborn
10 things to ask the midwife before you leave the hospital with your newborn

Amanda Cassidy

This couple accidentally bought a derelict Victorian home, but have embraced it with a careful restoration
This couple accidentally bought a derelict Victorian home, but have embraced it with a careful...

Megan Burns

Supper Club: A toasty, nutty salad with raw artichoke
Supper Club: A toasty, nutty salad with raw artichoke

Meg Walker

This Howth home has been given a bright, airy refurb
This Howth home has been given a bright, airy refurb

Megan Burns

Image / Editorial

What to Cook: Courgette Pasta with Prawns


By Meg Walker
20th Jun 2016
What to Cook: Courgette Pasta with Prawns

Jacqueline Alwill’s Courgette?Pasta with Prawns, Chilli and Lemon

Courgette pasta has become one of the best alternatives to wheat-based pasta due to the neutral flavour of the courgettes and its ability to hold its shape and soak up delicious flavours. There are plenty of tools around to make these, but you don’t need fancy equipment or skill of any sort to get started. Simply use a vegetable peeler to make long, thin strips, then either keep them wide or stack them and cut lengthways into thinner strips.

Serves 2

Ingredients
2 large courgettes
3 tbsp olive oil
6 raw king prawns, peeled and deveined (tails left on)
1 garlic clove, finely chopped
1 tsp finely grated lemon zest
1 tsp finely chopped red bird’s eye chilli (seeds removed if you don’t want the pasta too spicy)
2 tbsp lemon juice
a small handful of rocket leaves
60g freshly grated parmesan (optional)
sea salt and freshly ground black pepper

Method
To make the pasta, either use a spiraliser or follow the instructions in the introduction above. I prefer my noodles slightly thinner as I find they catch the flavours a bit better, but go with what you feel most comfortable with to start and progress to thinner noodles as your confidence improves. If you want to make these earlier in the day, they’ll keep well in the fridge until you’re ready to cook them.

Bring a large saucepan of water to the boil. Cook the noodles for 1 minute then remove from the pan and drain well.

Heat the olive oil in a large frying pan over a medium heat. Then add the prawns, garlic, lemon zest and chilli and cook, keeping everything moving around the pan, until the prawns just start to change colour. Add the drained noodles and toss well to combine. Gently stir through the lemon juice, rocket, grated parmesan (if using), and a good pinch of salt and pepper, then serve immediately.

Seasons to Share finalb

Extracted from Seasons to Share by Jacqueline Alwill (Murdoch Books, approx €24), out now. Photography by Jason Loucas.

 

Sold out!