Looking for a quick and easy dinner option? Look no further. From start to finish this meal takes under an hour to make! It is served with a light yet creamy white wine sauce with a hint of lemon.
- 375g Pasta of your choice (I used 1 pack of linguine)
- 20- 30 Raw Prawns (peeled & de-veined)
- 3 Tbsp Butter
- 1 Medium Shallot
- 1 Medium Zucchini
- 1 Green Pepper
- 5 Cloves of Garlic (minced)
- Juice from 2 ½ Lemons
- ¾ Cup Water
- ¾ Cup Dry White Wine
- ½ Cup Whipping Cream
- ½ Tsp Paprika
- 1 Tsp Seasoning Salt
- ½ Tsp Ground Black Pepper
- 1 Tsp White Pepper
- ½ Tsp Oregano
- ½ Tsp Italian Seasoning
- Fresh Chives and Parsley to garnish
- Fresh Parmesan for Garnish
- Peel your prawns, if you did not purchase de-veined ones you will need to do so now.
- Cook your pasta according to instructions on box, depending on the type of pasta you choose the cooking time varies. TIP: Once your pasta is cooked, strain and run under cold water to prevent it from sticking together. Set aside.
- Dice your shallot, zucchini and pepper and set aside each one separately.
- In a large skillet, melt your butter on high heat and add the shallot. Lightly brown the shallot then add your green peppers. Let them cook approx. 3 minutes until they are getting softer.
- Add your water and zucchini and mix. Cook for approx 4 minutes until zucchini is starting to get soft.
- Add your garlic, paprika, seasoning salt, black pepper, white pepper, oregano & Italian seasoning. Mix everything together and cook for another minute or 2.
- Add your lemon juice and mix.
- Add the prawns and mix. Let them cook for about 2 minutes or until they turn pink.
- Add your wine and mix. Cook everything with a cover on for about 5 minutes to allow the wine to evaporate a bit.
- Add in the cream and mix. Lower heat to low and let it simmer for 5 minutes.
- Add your pasta and combine everything.
- Once everything is combined serve and garnish with chives, parsley & Parmesan.
After seeing the title of this post all of you can now guess what tops my list of favorite animated movies. Yes, that’s right it is Ratatouille. The story in short is about a brave young mouse named Remy who makes his way to Paris and sets out to become a chef. Towards the end of the movie in order to impress a tough restaurant critic he cooks up this dish. This traditional French dish originally from Nice brings the critic back to his childhood and warms his heart. This is an incredibly simple meal to make and makes a great side dish or even a meal in itself. If you have seen the movie you will know that Remy takes great care and time arranging the veggies beautifully. I simply do not have that sort of time as I am sure many of you do not either so mine is slightly messier. The result is the same, a yummy hearty meal perfect for a cool autumn night. Typically this dish also calls for egg plant, I however am allergic to it so naturally this dish is sans egg plant 🙂 If you like you can always add it into yours.
- 2 Medium Zucchinis
- 1 Bell Pepper
- 1 Can of Tomato Paste
- 2 Garlic Cloves (minced)
- 4 Sprigs Thyme
- 1/4 Medium White Onion (chopped)
- 1 Tsp Seasoning Salt
- 1 Tsp Paprika
- 1 Tsp Fresh Cracked Pepper
- 1 Cup Hot Water
- 2 Tbsp Olive Oil
- In a food processor, slice your zucchinis on a medium setting. Then slice up your bell pepper into strips.
- In a baking dish, put the onion and olive oil into the bottom.
- In a small bowl mix the garlic, thyme, spices and tomato paste with the water. Combine them all until the paste is dissolved. (using hot water will help dissolve the paste easier)
- Pour the tomato ‘sauce” into the bottom of the baking dish and mix with the onions and oil.
- Pre-heat your oven to 350F.
- Arrange your zucchini and pepper slices into the dish.
- Cover the dish with a piece of parchment paper then bake in the oven for 45-50 minutes.