Spaghetti with Prawns, Pesto, and Pistachios

14 29 607
Ingredients Minutes Calories
Prep Cook Servings
14 min 15 min 6
Spaghetti with Prawns, Pesto, and Pistachios
Health Rating
High Protein and "healthy" Fats!

Ingredients


4 tbsp Coconut oil
681 gm Prawns, raw (wild-caught raw; or shrimp; shelled and deveined, with tails intact)
4 medium Zucchini (spiralized or peeled into thin noodles)
2 clove(s) Garlic (chopped; Pesto)
1 cup Basil, fresh (large handful; plus extra to serve; Pesto)
1 cup Mint, fresh (large handful; Pesto)
57 gm Pine nuts, dried (toasted; Pesto)
1/2 cup Olive oil (Pesto)
1 1/2 tbsp Lemon juice (Pesto)
1 pinch Salt and pepper (Pesto)
1/4 cup Extra virgin olive oil
1/2 cup Pistachio nuts (toasted and roughly chopped)
4 lemon wedge Lemon
1/2 tsp Hot pepper (chili) flakes (to taste)

Instructions


  1. Melt 2 tablespoons of coconut oil in a large frying pan over medium-high heat. Season the prawns or shrimp with salt and pepper, then cook, in batches, for one minute on each side until just cooked through. Remove the prawns or shrimp from the pan and set aside, cover to keep warm.
  2. Wipe the pan clean and place over medium heat. Add the remaining coconut oil and the zucchini spaghetti and sauté for two minutes until the zucchini is almost cooked through. Season with a little salt and pepper.
  3. Remove from the heat, add the cooked prawns and the pesto and toss to combine.
  4. Transfer the spaghetti mixture to a large platter or serving plates, drizzle on some extra-virgin olive oil, sprinkle over the pistachios, add a squeeze of lemon juice and scatter on some basil leaves and a few chili flakes, if desired.

 

 

Advanced Preparation

1 day prior [optional], Garlic 2 clove(s)
Instructions:

To make the pesto, place all the pesto ingredients in a food processor and whiz until the herbs and nuts are finely chopped. Taste and season with salt and pepper.

Nutrition Facts

Per Portion

Calories 607
Calories from fat 443
Calories from saturated fat 123
Total Fat 49 g
Saturated Fat 13.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.8 g
Monounsaturated Fat 25.2 g
Cholesterol 172 mg
Sodium 204 mg
Potassium 826 mg
Total Carbohydrate 12.5 g
Dietary Fiber 4.7 g
Sugars 4.2 g
Protein 28.5 g

Dietary servings

Per Portion


Meat 1.3
Meat Alternative 0.7
Vegetables 2.2

Energy sources


Pygal8%402.4652140143838110.1744339288682873%408.5287007036636277.982984618298619%331.1772798237658122.086321622118588%73%19%CarbohydratesFatProtein

Notes:

 

 

 

Recipe from:
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