Creamy courgetti recipe with prawns, fresh parsley and garlic.

  • Serves: 4 people
  • Prep time: 8 minutes
  • Cooking time: 5 minutes
    • Italian

    Courgetti with Creamy Prawns

    Recipe Information

    Print page

    1 tbsp Olive Oil

    1 plump Garlic Clove, crushed

    2 x 100g bags Jumbo King Prawns, thawed

    300ml pot Reduced Fat Crème Fraîche

    2 tbsp Fresh Parsley, chopped

    1 tbsp Fresh Basil Leaves, torn

    Freshly ground Salt and Black Pepper


    Spiralise the courgettes using the ‘thin spiral cone’ blade.

    Heat the oil in a medium saucepan, add the garlic and cook over a medium heat for a few seconds.

    Add the prawns and continue cooking until they have lost their translucency and are pink all over – approx. 3-4 minutes.

    Add the crème fraîche and heat very gently.

    Bring a large pan of lightly salted water to the boil and add the courgetti.

    Cook for 20-30 seconds, then drain thoroughly.

    Return to the hot pan along with the prawn sauce, herbs and a few good twists of black pepper.

    Mix gently to combine and serve immediately.