15-minute meals: king prawn and zucchini noodles

Serves: 4

INGREDIENTS

2 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil, divided

1 medium shallot, finely chopped (about 1/4 cup)

2 medium garlic cloves, finely chopped

2 tablespoons white wine

2 tablespoons unsalted chicken stock

1 pound king prawns, peeled and deveined

½ teaspoon black pepper

⅞ teaspoon kosher salt, divided

1 cup multicolored cherry tomatoes, halved

6 cups spiralized zucchini 

4 tablespoons grated Parmesan cheese

2 tablespoons chopped fresh flat-leaf parsley

METHOD

Heat butter and 1 tablespoon of the oil in a large skillet over medium-high until butter melts, about 1 minute.

Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; cook, undisturbed, until liquid reduces by half, about 2 minutes.

Add prawns, pepper and 1/2 teaspoon of the salt; cook until they are just cooked through, about 3 minutes, turning them once halfway through cook time. Transfer prawns to a plate and set aside. (Reserve shallot sauce in skillet.)

Add tomatoes and the remaining 2 tablespoons oil to skillet. Cook over medium-high, undisturbed, until tomatoes just soften, about 1 minute.

Add zucchini and remaining 3/8 teaspoon salt; toss to combine.

Return prawns to skillet; cook, stirring constantly until mixture is heated through, about 1 minute. Remove from heat; add 2 tablespoons of the Parmesan and toss to combine.

Divide mixture evenly among 4 bowls; sprinkle with parsley and remaining 2 tablespoons Parmesan. Serve immediately.

Recipe credit: Eating Well

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