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The deep green and bright red of home grown courgette and chilli make for a colourful dish.

‘Cooking and eating food outdoors makes it taste infinitely better than the same meal prepared and consumed indoors’ Fennel Hudson.

With two small children to look after I’m always trying to think of simple recipes that are tasty and nutritious, but ready on the table in a matter of minutes.

My prawn tagliatelle is summery and fresh with flavours of chilli and lime, perfect for alfresco dining this Easter weekend.

Prawns – high in protein, omega three and zinc.

Prawns are an excellent source of protein, omega three fatty acids and a great way to get iron, zinc and vitamin E in your diet.  Low in calories and simmered in creme fraiche my prawn tagliatelle won’t sabotage your waistline.

 

The creme fraiche sauce won’t hurt your waistline.

Serves 2

Time: 15 minutes

Courgettes are high in fibre, vitamins A and C, potassium and folate.

Ingredients

Olive oil

200g tagliatelle

1 courgette, coarsely grated

150 ml half-fat creme fraiche

1 large garlic clove finely chopped

1/2 large red chilli, deseeded, finely diced

200g, raw peeled prawns

Grated zest and juice of 1 lime

1 tsp fresh parsley finely chopped

 

Creme fraiche tagliatelle is perfect for a family meal, picnic or impromptu dinner party this Easter weekend.

Method:

  1. Cook the tagliatelle in a large saucepan of boiling water (according to packet instructions) and drain well.  Return the pasta to the pan, drizzle with a little olive oil and set to one side.
  2. Heat 1 tbsp olive oil in a saucepan over a medium-high heat.  Add the grated courgette, garlic, chilli and fry for 1-2 minutes until slightly softened.
  3. Add the prawns, courgette, garlic, chilli and lime juice and cook for 1-2 minutes until the prawns are cooked through.
  4. Stir in the creme fraiche and fresh parsley.
  5. Toss the tagliatelle with the prawn mixture, then serve with lime wedges to squeeze over and a glass of good quality sauvignon blanc or a citrussey white like Rueda, an unoaked white Rioja, a southern Italian white like Fiano or an English Bacchus.

If you really want to impress why not cook over and open campfire this Easter weekend.

Totally in love with these baby Canadian geese @painshillpark.

Trop Mignon!

Emma xxx