During the autumn and winter months our dinner tables are full of rich, decadent dishes but sometimes a break from this is needed so this prawn and courgette pasta does the trick. The idea behind this came following a recent trip to Italy where they served a similar pasta dish which was light and oh so moreish. Take a leaf from the Italian’s book and keep the sauce as light as possible. I used raw king prawns to make sure they stay juicy when cooked; you can use a combination of king prawns and smaller prawns if you like but throw in the smaller prawns later in cooking so they don’t dry out.
Ingredients- serves 2
2 garlic cloves- finely chopped or crushed
1 banana shallot- finely chopped
60ml dry white wine
1 small courgette- deseeded and chopped
100g baby plum tomatoes- halved or quartered depending on size
200g raw king prawns- deveined
2-3 tbsp. low fat crème fraiche
Handful of fresh basil
1. Get going by bringing a large pan of water to the boil and cook the penne according to packet instructions; aim for an al dente finish. Drain well and set aside whilst you make the sauce.
2. Take a frying pan and add a glug of olive oil. Cook the garlic and shallot until it is softening but make sure it does not turn golden. Add the courgette and tomatoes and cook for a further minute or so. Pour in the white wine and reduce by half. Reduce the heat to low and stir through the crème fraiche before adding in the prawns. Simmer until the prawns turn a gorgeous blush pink before finishing off with a sprinkling of fresh torn basil and a squeeze of lemon juice to lift the flavours. Remember you can adjust the creaminess of the sauce by adding more crème fraiche or loosening up the sauce with a splash of water if you find it becomes too thick.
Prawn and courgette penne- quick, light and a cinch to make!