recipes
Gluten free pasta with curried tiger prawns and zucchini noodles
Serves: 2
2016-09-29
Ingredients
- 150g gluten-free pasta (Dr. Schar)
- 12 tiger prawns – keep tails on
- 1 tbsp mild curry powder
- Salt to season
- 1 tbsp olive oil (Borges)
- Knob butter (President)
- 1 small onion, finely chopped
- 4 cloves garlic, finely chopped
- Juice of a lemon
- 200ml coconut milk
- 10 cherry tomatoes, halved
- 1 tbsp chopped parsley and coriander
- 1 large zucchini, cut into noodles
Method
Season the prawns with salt and toss in the curry powder. Heat the oil and melt the butter in a pan over medium-high heat and cook the prawns for 2 minutes on both sides. Remove the prawns then add in the garlic and onion and sauté for 5 minutes. Add the white wine and lemon juice to the pan followed by the coconut milk. Low the heat and simmer for 5 minutes to reduce. Add in the cherry tomatoes in the last 2 minutes of the cooking time. When the pasta is cooked, add to the sauce and mix in the chopped herbs. Stir in the zucchini noodles and the cooked prawns and serve into 2 pasta bowls.
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