‘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 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.
Time: 15 minutes
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
- 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.
- 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.
- Add the prawns, courgette, garlic, chilli and lime juice and cook for 1-2 minutes until the prawns are cooked through.
- Stir in the creme fraiche and fresh parsley.
- 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.