Carrot zoodles with chilli prawns and broccolini
Raw peeled prawns
500 g, peeled, deveined, tails intact
3 clove(s), thinly sliced
Dried chilli flakes
2 bunch(es), cut into 3cm lengths
750 g, cut into spirals (5 large)
2 tbs, toasted
- Heat half the oil in a large non-stick frying pan over medium heat. Cook prawns, stirring, for 3 minutes or until golden and cooked through. Transfer to a plate.
- Add remaining oil to pan and heat for 20 seconds. Cook garlic and chilli, stirring, for 30 seconds or until fragrant. Add broccolini and 2 tablespoons water and cook, stirring, for 2 minutes or until just tender.
- Meanwhile, place carrot in a large microwave-safe bowl. Microwave, covered, on High (100%) for 3 minutes or until just tender. Drain.
- Add carrot, prawns and juice to pan with broccolini mixture and toss until heated through. Sprinkle with pine nuts to serve.