Prawns, raw
(or shrimp; shelled and deveined, with tails intact)
4 medium
Zucchini
(spiralized or peeled into thin noodles)
2 clove(s)
Garlic
(chopped; for pesto)
1 cup
Basil, fresh
(large handful; plus extra to serve; for pesto)
1 cup
Mint, fresh
(large handful; for pesto)
57 gm
Pine nuts, dried
(toasted; for pesto)
1/2 cup
Olive Oil, Extra Virgin
(for pesto)
1 1/2 tbsp
Lemon juice
(for pesto)
1 pinch
Salt and pepper
(for 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
Melt half the 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.
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. Remove from heat.
Place pesto ingredients in a food processor or blender and blend until smooth.
Add the cooked prawns to the zucchini noodles and then add the pesto. Toss to combine.
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 chilli flakes, if desired.
