#MmmmInMyTumForDinner #GoodGirlRecipe #SpoilYourselfWithAGlassOfNedPinotGris

ZUCCHETTI AGLIO E OLIO WITH PRAWNS

4–5 large zucchini 80 ml (1/3 cup) coconut oil or good-quality animal fat 20 raw king prawns, shelled and deveined with tails intact sea salt and freshly ground black pepper 8 garlic cloves, finely chopped 4–5 long red chillies, deseeded and finely chopped 4 tablespoons finely chopped flat-leaf parsley 6 anchovy fillets, finely chopped 80 ml (1/3 cup) extra-virgin olive oil 2 teaspoons finely grated lemon zest 1 tablespoon lemon juice Using the thick noodle blade on a spiraliser, spiralise the zucchini into long noodles. If you don’t have a spiraliser, use a sharp knife to cut the zucchini lengthways into long thin strips. Set aside until needed. Melt 2 tablespoons of coconut oil or fat in a large frying pan over medium–high heat. Season the prawns with salt and pepper, add to the pan in batches and cook for 40–60 seconds on each side until just cooked through. Remove from the pan and set aside, covered loosely with foil to keep warm. Wipe the pan clean and place over medium heat. Add the remaining coconut oil or fat, then add the garlic and chilli and cook for 30 seconds until the garlic starts to colour. Stir in the parsley and cook for 10 seconds to release its flavour. Add the anchovies and cook, stirring, for a further minute. Now, stir in the zucchini spaghetti and sauté for 1 ½ minutes until the zucchini is almost cooked through. Season with a little salt and pepper and remove from the heat. Add the cooked prawns, olive oil and lemon zest and juice and toss to combine. Serves 4