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Courgetti with Prawns and Spicy Tomato

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Courgetti with Prawns and Spicy Tomato

This is a simple and delicious recipe adapted from Amelia Freer’s, Nourish & Glow: The 10-Day Plan. It’s a great success with the whole family so I make it most weeks!

Serves 4


  • check250 g cherry tomatoes
  • check1 clove garlic, peeled
  • check1 dried red chilli
  • check2-3 tbsp tomato purée
  • checksea salt and freshly ground black pepper
  • check1 tbsp light olive oil
  • check400g cooked or raw king prawns, no shells (defrosted if using frozen prawns)
  • check4 large handfuls rocket
  • check4 courgettes, spiralised or make ribbons with a vegetable peeler
  • check2 handfuls finely chopped fresh basil or flat-leaved parsley
  • checkdrizzle of extra-virgin olive oil
  • checklemon zest (optional)


1. Put the cherry tomatoes, garlic, chilli, tomato purée and salt and black pepper to taste in a blender and blend to sauce consistency.
2. Heat the oil in a sauté pan. Add the spicy tomato sauce and simmer for a few minutes. You may need to add water if it seems too thick.
3. Add the prawns and simmer for 4-5 minutes, or until they are heated through if pre-cooked or cooked through if raw. Add the rocket and stir through to wilt.
4. Add the courgetti to the sauce and stir through until softened. Sprinkle with the fresh herbs, a little extra virgin olive oil, lemon zest and seasoning to taste.
5. Serve immediately.

Source: Freer A (2017) Nourish & Glow: The 10-Day Plan. UK: Random House.

Allergy information: contains crustaceans.


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