Recipe of the Week: Spiralized courgetti with king prawns, Filmore pesto and balsamic roasted cherry tomatoes

Valentine’s Day is just around the corner and we’re doing our own Filmore take on the iconic “Lady and the Tramp” spaghetti scene with our fresh king prawn, homemade pesto, balsamic roasted cherry tomatoes and courgetti-spaghetti pasta dish. This dish is deliciously moreish and has all the rich benefits of pasta - just without the guilt factor!

Here we have used some of Italy’s most iconic flavours of fresh seafood, pesto and cherry tomatoes - but we have given it a Filmore twist and have combined them together in this special healthy pasta-style dish, which trust us, is so good you will just keep on eating it.

Courgette is an absolute powerhouse of nutrients and is full of immune system-boosting vitamin C, potassium and soluble fibre. So replacing gluten heavy pasta with courgetti must be one of the easiest ways to make an Italian meal healthier, and we believe even tastier! So give this recipe a try and let us know what you think!

Serves 2-3

Time: Prep – 15 minutes. Cooking time – 25 minutes. 

Ingredients

• 175g of raw king prawns

• 150g fresh cherry tomatoes, cut in half

• 3 large courgettes, spiralized on a small blade

• 1 clove of garlic, minced

• 1 tbsp balsamic vinegar

• 1 tsp dried oregano

• 3 tbsp extra virgin olive oil

• 3 tbsp of Filmore & Union’s homemade nut free pesto – available to buy at your local Filmore restaurant.

• Small handful of fresh parsley for garnishing

Instructions:

• Toss the cherry tomato halves in the balsamic vinegar and 1 tbsp of the olive oil and roast at 180ºC for 20 minutes

• Heat 1 tbsp of the olive oil in a pan and add in the spiralized courgette and slowly fry, stirring constantly

• Once the courgette is wilted and starts to release water, which should only take a couple of minutes, remove from the pan and drain in a colander, squeezing out any excess water – trust us courgette releases a LOT of water!

• Reuse the same pan and add the second tbsp of olive oil along with the garlic and king prawns and fry on a medium heat, stirring regularly until the prawns are cooked.

• Once the prawns are cooked add in the Filmore pesto, oregano and the cooked cherry tomatoes and then stir through the courgetti, making sure to season well with salt and pepper

• Serve and garnish with fresh parsley