Prawns and vegetables spaghetti – gluten free

This is a very simple, easy to prepare, light, delicious, yet nourishing dish. All the the above in one plate. The only difficulty is to coordinate all the cooking to get everything ready at once. Depending on the type of pasta used, you either have to start boiling water or boiling pasta itself, when starting cooking prawns with vegetables. Everything happens very fast.

The list of ingredients is short, in principal it has prawns, vegetables and pasta. You can use any type of pasta, but we preferred spaghetti over penne. The selection of vegetables can vary and depends on you preferences.

Ingredients:

for 2 servings

  • 8-10 fresh prawns
  • 1 red onion
  • 1 sweet red chilli pepper
  • 1/2 cup frozen baby peas
  • 1 medium or 2 baby zucchinis
  • 1 dessert spoon of garlic and chilli preserve
  • sesame seeds
  • 1+ table spoon unsalted butter
  • sea salt and coarse black pepper to taste
  • gluten free spaghetti
  • fresh coriander to serve

Preparation:

  • have a pot with salted boiling water for pasta ready
  • mix prawns with garlic and chilli preserve
  • heat butter in the pan
  • slice onion in thin semi-circles and gently fry on medium heat
  • season with salt and pepper
  • add thinly sliced sweet chilli pepper
  • add frozen peas
  • stir, cook 2-3 minutes
  • add prawns
  • turn prawns from side to side
  • this is the last moment to start cooking pasta, if it cooks under or around 4 minutes
  • cut zucchini in half if medium and slice thinly, I like to use mandoline slicer for even thickness
  • stir
  • sprinkle with sesame seeds
  • cook until zucchini just start turning soft, but did not turn translucent
  • when spaghetti are not quite cooked through, start adding them to the pan
  • mix pasta with prawns and veggies
  • cook for another 1-2 minutes
  • add coriander, mix again and serve straight from the pan

It’s our typical dinner on a shopping day, fast and delicious. We missed it very much while fish shop had some minor renovations.

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