Chilli prawn, zucchini and rocket pasta

Often it's the simplest of meals that delight the most, meals that are whipped up in a flash with honest, real ingredients. This dish is one of those, one where I wished the bowl would never end. 

I'll take no credit for the creation of this recipe, except as it where for the cooking of prawns. In our household my partner Andrew and I have reached an amicable agreement when we cook together - I cook the protein and he preps the veg. To be clear, both of us are playing to our strengths here. 

Andrew lived in Venice for a couple of years in the 90's and though he'd disagree, speaks Italian like he was born there. His culinary skills lean heavily to Italian cuisine - making the delicious pizzas, risottos and pastas. I'm well overdue sharing any of his creations, so I promise this won't be the last. 

For this recipe he used La Fabrica Della Pasta, gluten free pasta found at a local independent supermarket, made only of corn flour, rice flour and water. That's it. He cooked it to perfection so that it retained a slight chew and we were so impressed - for dried GF pasta, this is GOOD! 

This makes a wonderful midweek or Friday night dinner, in our expert opinion.

Serves 2.

1 1/2 medium zucchini, or 1 large
2 large garlic cloves, peeled
10cm sprig rosemary, leaves removed
160 grams raw prawns
A couple of pinches of chilli flakes or chilli salt, to taste
Gluten free pasta for two
1 large handful rocket
Extra virgin olive oil
Sea salt and pepper
1 lemon, to squeeze over
Parmesaan, to grate

Dice the zucchini in rounds. Bruise the 2 peeled garlic cloves with the end of a large knife.

Heat 2 tablespoons olive oil in a medium to large saucepan (it needs to be big enough to house the pasta soon too) over low to medium heat. Combine the zucchini, garlic and rosemary leaves in the saucepan, with a couple of pinches of sea salt and a sprinkling of cracked pepper. Make sure the ingredients are coated in the oil before placing the lid on to sweat for ten minutes. Check and stir a couple of times to make sure nothing is sticking to the bottom. When it is finished, remove the whole, bruised garlic and discard.

Meanwhile, follow the instructions and cook your pasta in salted water.

Whilst the pasta is cooking, heat a large pan on medium to high heat, add a good drizzle of olive oil and add the raw prawns with chilli flakes or chilli salt. Fry for 2-3 minutes on both sides, or until they are pink. Remove from the pan. 

Once the pasta is cooked, drain the water leaving a little of the starchy water in the base of the saucepan (1-2 tablespoons). Then put the pasta back in the saucepan and add the rocket, mixing through gently so that the rocket wilts. Next, combine the sweated zucchini and prawns.

To serve, sprinkle with a little lemon juice, grate some parmesaan and season with salt and pepper if desired. Devour! 

Chilli prawn, zucchini and rocket pasta

Amy Crawford

Made by Amy

simple = good