I recreated this dish as a tribute to one of my favourite pasta dishes: Penne alla Vodka and it really hit the spot! It works such a treat with courgetti and is such a delicious summer dinner. Garlicky prawns in a creamy tomato sauce spiced with chilli and vodka is just such a treat, some of my favourite flavour combinations. There is something magical about seafood pasta isn't there? And this simple dish is ready in minutes (truly).
For those of you who aren't a fan of alcohol, most of the alcohol content is cooked off during the process, leaving you with a delicious and full-bodied sauce. In any case you can omit the vodka if you want and it will still be delicious! And you have two options with the courgetti. I like mine raw especially in the summer, warmer months, I find that the heat from the sauce cooks the courgetti enough for me. However, in the colder months or if you feel like it, you can pan fry your courgetti for 3-5 minutes until it softens a bit and then pour the sauce over it.
Hope you enjoy eating this dish as much as I do. I leave you with this uber simple and delicious and nutritious recipe to tantalise your guests at your next dinner party.
Courgetti alla Vodka with Spicy Garlic Prawns
Serves 4
Ingredients:
- 2 tablespoons extra virgin olive oil
- 450g shrimp, peeled, deveined
- salt and pepper, to taste
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 garlic cloves, sliced thinly
- 1 teaspoon chilli flakes or fresh red chilli
- 400g / 1 can chopped organic tomatoes or cherry tomatoes
- 60ml / ¼ cup vodka
- ¼ teaspoon dried oregano
- 60ml / ¼ cup coconut cream from a can of full-fat coconut milk
- 4 medium courgettes, spiralised on smallest blade to make courgetti
- handful fresh basil leaves
Instructions
- Heat the olive oil in a large pan over medium heat. Add in the shrimp, garlic slices, season with salt and pepper and cook for 1-2 minutes until shrimp is pink and garlic is golden. Transfer the shrimp and garlic to a large plate and cover with foil or something to keep warm.
- Add the onions, minced garlic and chilli flakes to the pan used to cook the shrimp and cook for 5 minutes or so. Add in the tomatoes, vodka, and oregano. Bring to a boil and then lower to medium-low and simmer until the sauce thickens, about 10 minutes.
- Whilst the sauce is cooking, spiralise your courgettes and then divide evenly into four pasta bowls (if you want to have your courgetti raw, otherwise see Step 5).
- Back to your sauce: scoop off the top layer of coconut cream from a can of full-fat coconut milk and let simmer for 3 more minutes to thicken a bit.
- Meanwhile, place another large pan or wok over medium heat and once heated, add in the zucchini noodles. Cook the noodles, tossing frequently for about 5 minutes until slightly softened. Drain into a colander and then divide into four plates and set aside.
- Once sauce is done, add back in the shrimp and toss to coat. Stir in the basil, season with more salt if needed, and portion out over the bowls of zucchini noodles. Garnish with extra red pepper flakes.
