Rêveuse Recipe: Italian Spaghetti con Gamberi and Baked Courgette

Rêveuse Recipe: Italian Spaghetti con Gamberi and Baked Courgette

As we all know, Italy is the go - to place to get your dose of fresh carby pasta. Recently we've been seeing lots of people showcasing their vacation/ food stories from Italy, which takes us back to our trip along the Amalfi Coast two years ago. We particularly missed the large variety of pasta shapes you could find in the supermarket's as well as the scents of grilled seafood from restaurants that overlooked the sea. Since we were still in quarantine and lusting after the essence of Italian cuisine, we decided to recreate the Spaghetti with prawns and a side of healthy baked courgette. A tip from us would be not scrimp on the prawns! This recipe is the perfect summer dish, which is simple but flavoursome and makes you feel as if you one step closer to Italy!

For the baked courgette
1 courgette
3tsp of plain flour
chilli flakes
1tsp parmesan
a Pinch of salt, pepper, garlic
1 egg
drizzle of olive oil

For the Italian spaghetti con gamberi
spaghetti (enough for 4 people)
1 red onion
generous serving of minced garlic
3 juicy tomatoes
olive oil
a squeeze of lemon
white wine
a Pinch of salt, pepper

SERVES: Approx 4 servings
DURATION: 1 hour

Baked Courgette Recipe
Mix all the dry ingredients in a bowl. Whisk an egg in a separate bowl. Slice up the courgette into finger sized pieces and dip into the egg first and then coating it in the flour. Put on a lined baking tray before drizzling with olive oil and place into the oven at 180°C for 25-30 minutes until golden and crispy. Serve with a slice of lemon to squeeze on top. 

Italian Spaghetti con Gamberi Recipe
Cook the spaghetti as usual in salted boiling water.
Chop up the onions, tomatoes and garlic and fry in olive oil until soft and then add the prawns and season well. Add a glass full of wine, squeeze of lemon and let it simmer for about 5 minutes. Mix together the cooked spaghetti with the prawn mixture and cook for another two minutes adding the chopped parsley. Serve with grated parmesan on top.

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