Prawn Pasta

It's been a while since I posted up a recipe so here's one I learned from my Italian flatmate a few years ago. This is perfect for a quick dinner on a week-night since it's quick and easy. As an added bonus, it's easy to prepare in bulk so there will be enough for lunch the next day. Enjoy:

Ingredients:

1 big clove of garlic (diced)
3 large courgettes
1 pack of prawns (150 - 200g)
1 tbsp cream cheese
1 large glass white wine (use the 1:1 ratio. One glass for the dish: one glass for the chef!)
splash lemon juice
salt and pepper
pasta enough for 2 people (I'm deliberately avoiding giving measures since the volume of pasta used generally varies with appetite/waist size)

Method:

Place crushed garlic in a large frying pan or wok with a tablespoon of vegetable oil and a little salt and pepper. Cook on a low heat for about 5 minutes so the garlic infuses into the oil.

Add the finely sliced courgette and fry on a high heat for about 10 minutes, stirring vigorously. The aim is to get the courgettes to break down into a pulp so slice them as finely as you can and stir them regularly to get them to break down.

Once the courgettes have broken down, add the prawns and stir through.

Allow to cook for a couple of minutes then add the wine. Allow the wine to reduce over a medium heat until the wine is thick, syrupy and coats the rest of the ingredients.

Add the lemon juice and cream cheese and stir briskly to ensure everything is well combined.

Stir the final mixture through some cooked pasta and serve immediately, topped with some freshly grated parmesan cheese.

Whatever is left over, put in tupperware and have the next day for lunch.

The original recipe omitted the cream cheese but I think this adds a layer of depth to the flavour.

Enjoy

TFB