Courgette & Carrot Pasta Ribbo

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Courgettes		2
Carrots (medium)		2
Frozen prawns with heads		12-14
Prawns		12-14
Olive oil		3 tbsp
Onion		1/4
Garlic		1.5 cloves
Pancetta		20-30g
Dried chilli		1
Salt & pepper		1 pinch each
Water		50ml
Parmigiano reggiano		as required

Method

Prep

10min

Cook

10min

Use a spiraliser or slicer to make courgette and carrot pasta.

Put the olive oil in a large frying pan on medium heat and add 1 smashed garlic clove.

Add the finely chopped onion, pancetta and frozen prawns with heads.

Once the prawns have defrosted, press down on the heads with a wooden spoon to release the flavours - this is very important.

Add the crumbled deseeded dried chilli and finely chopped 1/2 clove of garlic. Fry for 1 minute then add the water.

Season with salt & pepper and reduce the sauce by half. Add the prawns and courgette & carrot pasta.

Mix well to combine for 3 minutes and cook the pasta to absorb the sauce. Transfer to a serving dish.

Sprinkle over lots of Parmigiano reggiano before serving.

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