150g raw king prawns
100g gluten free tagliatelle or pasta of choice
1 large courgette
2 small shallots
2 cloves garlic
2 tbsp red pesto
Olive oil for cooking
Handful goji berries
Cook the pasta according to the instructions on the packet.
Finely dice the shallots and crush the garlic cloves.
Heat a drizzle of olive oil in a frying pan and bring to a medium heat. Add in the shallot and garlic and sauté until fragrant, then add in the prawns.
Cook until the prawns are thoroughly cooked through. Meanwhile, spiralize the courgette to create a spaghetti effect and set this aside to add in at the end.
Once the pasta and prawns are cooked through, transfer the pasta into the frying pan and toss in the courgetti, goji berries and red pesto.
Serve and garnish with some fresh basil leaves and black pepper.