Garlic chilli prawns with carrot and courgette noodles

Monica Shaw's mission is to enable people to feel awesome, through food, life, work and play.

Monica shares a big bowl of healthy comfort food. A fast weeknight meal or healthy lunch for one, but easy to scale up to feed a crowd. Chef – Monica Shaw’s mission is to enable people to feel awesome, through food, life, work and play.

Ingredients

150g of king prawns, raw
1 tbsp of olive oil
1 garlic clove, minced
1 pinch of chilli flakes
1 carrot, peeled and julienned
10 cherry tomatoes, halved
1 courgette, julienned
1 handful of basil leaves
salt
black pepper
1 lemon

Method

1. Sauté the garlic and chilli flakes for a minute or two, just to let the garlic soften a bit – don’t let it brown. Add the prawns and sauté until they turn pink
2. Add the cherry tomatoes and carrots and cook for a minute or two until the tomatoes soften
3. Add the courgette and tear in the basil leaves. Cook until the courgette is just heated through – avoid cooking for too long or the courgette can get a bit TOO soft
4. Season with salt and pepper and a squeeze of lemon juice. Serve!

Recipe by Great British Chefs