(wild-caught raw; or shrimp; shelled and deveined, with tails intact)
(spiralized or peeled into thin noodles)
(large handful; plus extra to serve; Pesto)
(large handful; Pesto)
Pine nuts, dried
1 1/2 tbsp
Salt and pepper
Extra virgin olive oil
(toasted and roughly chopped)
4 lemon wedge
Hot pepper (chili) flakes
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.
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 the heat, add the cooked prawns and the pesto and 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 chili flakes, if desired.
1 day prior [optional],
Garlic 2 clove(s)
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.