Garlic and prawn and pesto courgetti

Dean Edwards' recipe is a great one to try in January - it's healthy and filling and cuts out the carbs by replacing usual spaghetti with courgetti!

Serves 4


4 large courgettes cut on a spiraliser or julienne peeler Approx. 500g400g raw prawns2 cloves garlic½ tsp dried chilli flakes15g butterSmall squeeze lemon juice

For the pesto:

Large bunch of fresh basil½ clove garlic40g walnuts60ml extra virgin olive oil60g Parmesan cheese gratedLemon juice to taste150g sunblushed tomatoes to serve


  • To make the pesto place the basil into a mini blender along with the walnuts, garlic and oil then blend until you have a loose consistency, season to taste with lemon juice salt and pepper, finally stir through the Parmesan cheese

  • Make the courgette noodles by making ribbons with a vegetable peeler then chopping lengthways, alternatively use a spiraliser or julienne peeler, set to one side

  • Heat a frying pan then add a splash of oil, add the prawns and cook until starting to turn pink - this will take around 1 minute - then throw in the butter, garlic and chilli flakes and cook for a further minute. Finally squeeze in the lemon juice and season with salt and pepper.

  • Heat a large pan over a medium heat then add in a small splash of oil. Cook the courgette noodles for 1-2 minutes over a medium heat. Stir the pesto through the noodles.

  • Serve into bowls then top with the prawns, sun blushed tomatoes and a final grating of Parmesan

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