Zucchini pasta with prawns

Name: Zucchini pasta with prawns
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g Frozen raw shrimps (headless, in shell); 2 yellow and green courgettes (approx. 300 g each); 2 Garlic cloves; 2 Organic lemons; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 4 Stem(s) Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

500 g Frozen raw shrimps (headless, in shell)
2 yellow and green courgettes (approx. 300 g each)
2 Garlic cloves
2 Organic lemons
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
4 Stem(s) Parsley

Directions

1
Put the prawns in a sieve and let them thaw for about 1 hour. Peel the prawns, remove the gut, wash and pat dry. Wash the zucchini, grate dry and peel into strips with a julienne peeler.
2
Peel garlic and dice finely. Wash 1 lemon and grate dry. Grate the peel. Halve lemon and squeeze out juice. Wash parsley, shake dry and pluck leaves from the stalks.
3
Season prawns with salt and pepper, heat oil in a pan. Fry the prawns for about 5 minutes, turning them over. Remove and add the zucchini pasta to the pan. Fry for about 2 minutes while turning, season with salt and pepper.
4
Add the prawns, lemon peel and lemon juice, continue to cook for about 2 minutes. Wash the remaining lemon, grate dry and cut into thin slices. Mix parsley into the zucchini pasta and arrange.
5
Garnish with lemon wedges.