Shrimp Scampi with Zucchini

Ingredients

• 200g (7 oz) raw prawns, peeled and deveined
• 250g (2) zucchini, in ribbons or spirals
• 15g (1 tbsp) butter
• 2 tsp (8ml) olive oil
• 15g (3 tbsp) parmesan, finely grated
• 15ml (1 tbsp) lemon juice
• 3 garlic cloves (9g), sliced
• 1/4 tsp chilli flakes
• 1/2 tsp fine salt for the zucchini, 1/4 tsp for the prawns
• 2 tbsp flat-leaf parsley, chopped

Method

1. Salt the zucchini ribbons in a colander and leave 10 min. Squeeze gently and pat dry - this pulls out the water that would otherwise flood the pan.
2. Pat the prawns very dry and season them. Wet prawns steam and go rubbery.
3. Heat the oil over high and sear the prawns in one layer, 60-90 seconds a side, until just pink and opaque with a C shape. Take them out immediately.
4. Lower to medium, melt the butter and fry the garlic and chilli flakes 30 seconds without browning.
5. Add the zucchini and toss 2 min only - it should still have bite and hold its shape.
6. Take the pan off the heat, return the prawns and add the lemon juice and parmesan. Toss to coat.
7. Finish with the parsley.