Pesto Zucchini Pasta with Garlic Prawns

I recently went to Galiano Island for a weekend of relaxation with a couple of girlfriends.  Galiano is such a relaxing place and the typical routine is nap, eat and hike... repeat. We were only there for one night so I decided to make things really simple and do food prep ahead of time.  I made the Zucchini noodles the day before and stored them in large zip lock bags.  Used frozen prawns (as ice packs) in the cooler.  I actually bought a container of fresh pesto from the store.  It was a simple and satisfying meal.  

 

Ingredients:

4 medium zucchinis (spiraled)

1 package of fresh pesto (deli)

1 package of Prawns (uncooked)

2 garlic cloves

Cherry tomatoes (2 handfuls)

2 Tbsp butter, olive oil or coconut oil

Parmesan Cheese (garnish) 

Step #1  I spiraled the zucchini the day ahead and stored it in a large freezer Ziploc bag (or use Tupperware container).  Store up to 2 days after spiraled.

 Step#2  Soak Prawns in water if they aren't quite thawed.  Peel of the shell and place in a bowl.

Step#3 Heat a splash or oil in 2 pans on medium heat (1 large and 1 medium fry pan).  Add Zucchini to the large pan and toss with salad tongs until cooked al dente (Approx 8-10 minutes).  Drain the excess water from the zucchini noodles. Turn off the burner and add pesto and cherry tomatoes.  After the zucchini is add the garlic and prawns to the medium pan and stir occasionally until they turn pink (7-8 minutes).  Set aside.

Step #4  Place a serving of zucchini pesto noodles on the plate.  Top with Prawns and grate fresh Parmesan.

 

Enjoy!

Wendy, Ali & I exploring Pebble Beach on Galiano Island!