Apparently, this is one of the nicest things I’ve ever cooked. Not my words, but no need to be humble when your food is this good. The best part? It took me 15 minutes to make and virtually no effort whatsoever.

While I am incredibly smug about the praise lauded upon me due to this dish, in all honesty, I’m also a little perturbed. This dish took virtually no effort. There are things I have cooked before that really did take some skill, patience and time and this (albeit delicious) dish is better than those? What the hell?! Why do I put effort into anything? I could just throw things at a pan and end up eating something delicious!

And, what’s more, why am I whining about it? Is my ego so fragile that I can’t just accept a compliment and go on about my day, safe in the knowledge that I’m amazing? Probably, now that you mention it. Wow, you really cut to the heart of my situation there. Well done.

I recently went to Edinburgh to visit the Noodle and I left with a packet of frozen prawns. Anna is not a massive fan of prawns and they would likely have gone to waste. I, on the other hand, love prawns. They’re amazing and if it wouldn’t be extremely weird, I would probably eat them with every meal.

That’s a bit hyperbolic, but prawns are amazing.

I was considering making a paella with them but I didn’t have any chorizo and they were the wrong type of prawns. You know sometimes when you cook prawns and they go really tiny and you instantly regret doing it? That’s what would have happened with these. Instead, I decided to make a nice, light pasta-esque dish.

If anyone reading this doesn’t own a spiralizer, get one. I know, in my first post I was all “I don’t own a spiralizer” and “I’m common, like you. Relate to me” but I have one now and it is one of the finest kitchen gadgets I own. This meal could have been a stodgy nightmare if I had used actual pasta and it would have taken longer to make. By utilising the raw power of a spiralizer I was in and out in minutes… that sounds wrong… It was quick. Really quick.

I’m not going to go all “it’s low carb” and “courgetti is healthier than pasta” because, quite frankly, I don’t care about that. But if you do care about your health, this healthy recipe is absolutely banging. Give it a whirl, or don’t. It really isn’t my concern.

As you can see, much of this dish is interchangeable. Don’t like prawns? Throw in some chicken! Not a fan of peas? Don’t put them in. Absolutely hate parmesan? Why are you even looking at this recipe? Christ, there are other things you could cook! Did you just come here to complain? That’s a real dick move…

 

Ingredients:
Cooked prawns (or chicken)
Frozen peas
Spinach
1 lemon
Sweet onions
Garlic
Marscapone cheese (or something like low fat Philly will be fine)
Parmesan
Black pepper
A very small amount of salt
Thyme
Sage
Fresh Parsley
Courgetti (feel free to use normal spaghetti if you want, I just own a spiralizer and will literally spiralize anything I can)
Method:
Do all of this over a mid-low heat
  1. Defrost the prawns and leave them (if they’re pre-cooked they only need to be thrown in later on)
  2. Fry the onion and garlic until it’s clear
  3. Grate the lemon zest over the top and stir it all in – cook for 5
  4. (If you’re using chicken, you would throw it in here)
  5. Throw in the peas
  6. Throw in the herbs (not the parsley)
  7. Squeeze the juice of half a lemon over the lot and stir for about 5 minutes
  8. Throw in about 1 dessert spoon of cream cheese, a load of parmesan and loads of black pepper
  9. When the cream cheese turns liquid, throw in a handful of spinach and keep turning it over so it wilts
  10. Salt to taste (or put more parmesan in)
  11. Prawns in (stirring to make sure everything is covered)
  12. Cook until the mixture is hot enough
  13. Courgetti in and about 3/4 of the parsley, stir it well. Turn the whole lot over with your spoon so that the courgetti is completely covered
  14. Turn off the heat
  15. Leave to settle with a lid on for about 5 minutes
  16. Serve and throw the rest of the parsley on
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