John Myers
Prawns on Bed of Spaghetti Vegetables
The perfect prawns on bed of spaghetti vegetables recipe with a picture and simple step-by-step instructions.
For the sauce
- 1 size Carrot
- 1 medium sized Zucchini
- 1 Toes Garlic
- 2 tbsp Oil
- 180 g Spaghetti
- Salt, pepper, chilli salt
- 1 tbsp Butter
- 1 tbsp Flour
- 0,25 l Vegetable broth
- 0,125 l Cremefine or cream
- 1 tbsp 8-Kräutermischung TK
- 1 tbsp Lemon juice
- Boil the spaghetti al dente, drain and set aside. Thaw the prawns and drain the water, rinse under warm water. Place the prawns on a kitchen towel and dry them. Place a plate in the oven and let it warm up.
- Peel the carrot and cut lengthways into thin noodles using the peeler. Wash the zucchini and cut into thin strips with the peeler. Peel the garlic and cut into fine cubes.
- Put 1 tablespoons of oil in a pan and fry the carrot strips in it first. After 1-2 min. Add the zucchini and fry for 1 min. Remove the vegetables from the pan, season with salt and pepper and set aside.
- In the same pan, melt the butter, add the flour and roast it briefly, then deglaze with the vegetable stock and Cremefine or cream, let it boil briefly, then turn down the temperature on the stove (otherwise too much of the sauce will overcooked). Add the frozen herbs and 1 tbsp lemon juice and season to taste. If necessary, season with salt and pepper. Add the spaghetti and vegetables and mix well. If the sauce has got too thick, just add a little vegetable stock.
- Put the remaining oil in a small pan and let it heat up well. Fry the prawns on all sides for approx. 4-5 minutes. Just before the end, add some chilli salt and 1 tbsp lemon juice to the pan and toss the prawns through.
- Place the vegetable spaghetti on the preheated plate and spread the prawns on top.
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