Sautéed prawns with courgette coins, cherry tomatoes & basil

Ingredients (Serves: 2)

• Raw peeled prawns400 g
• Zucchini500 g
• Cherry tomatoes240 g
• Olive oil30 g
• Garlic8 g
• Dry white wine60 g
• Fresh basil8 g
• Bread (optional)100 g

Method

1. 1

   Thaw the prawns if frozen and pat them dry. Slice the courgettes into thin coins, halve the cherry tomatoes and slice the garlic.

2. 2

   Heat half of the olive oil in a large pan over high heat and cook the courgette coins for 5 minutes, turning, until golden at the edges. Tip them onto a plate and season with salt.

3. 3

   Add the rest of the oil and the garlic to the same pan, then the prawns. Cook for 2 minutes, turning once, until pink.

4. 4

   Pour in the white wine, add the cherry tomatoes and cook for 3 minutes until the tomatoes soften and the wine has almost gone.

5. 5

   Return the courgettes to the pan, toss for 1 minute and finish with torn basil. Serve with a slice of toasted bread if you like.

Nutrition per serving

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