April 11, 2024

Lighter Prawn Scampi

Ingredients



  • 700g large peeled and de-veined prawns
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 2 garlic cloves, minced
  • ¼ cup cooking white wine
  • Juice of ½ lemon (1 tablespoon)
  • ½ teaspoon Sriracha
  • 2 tablespoons unsalted butter, at room temperature
  • ¼ cup chopped fresh parsley 4 servings (6 cups) Zucchini Noodles

Directions


  1. Season the prawns with the salt and pepper.
  2. In a medium saucepan over medium heat, heat the oil. Add the shallot and garlic, and cook until the shallot softens and the garlic is fragrant about 3 minutes. Add the prawns, cover, and cook until opaque, 2 to 3 minutes on each side. Using a slotted spoon, transfer the prawns to a large plate.
  3. Add the wine, lemon juice, and Sriracha to the saucepan, and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer until the liquid is reduced by about half, 3 minutes. Add the butter and stir until melted, about 3 minutes. Return the prawns to the saucepan and toss to coat. Add the parsley and stir to combine.
  4. Into each of 4 containers, place 1 1⁄2 cups of Zucchini Noodles, and top with 3⁄4 cup of scampi.


Storage: Place airtight containers in the refrigerator for up to 3 days. To reheat, microwave uncovered on high for about 2 minutes.

Nutrition Facts - 1 Serving

  • Calories: 364
  • Protein: 37g
  • Fat: 21g
  • Carbohydrates: 10g
  • Fibre: 2g

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