Prawn and tomato, garlic and chile ‘Linguine’

This dish is one of my favourites.  It’s based on a classic Italian linguine dish that I ate at Bruno’s, a great restaurant in Wollombi, a small town about an hour of of Sydney.  The pasta is replaced by courgette spirelli, the olive oil by coconut oil.

prawns1Here are the ingredients:

3-4 large garlic cloves, chopped

2 Tsp of chili (I use a jar) or chop a chilli

Coconut oil – a couple of tablespoons

1 packet of cooked, de-veined prawns

1 packet of cherry tomatoes

2-3 courgettes, turned into sprirals using a spiralizer


Start off by heating a couple of large tablespoons of coconut oil (you can also use the Coconut Oil Cuisine, that has no coconut flavour) and then toss in the garlic and chilli.  When the garlic starts to brown, throw in the tomatoes, followed soon after by the cooked prawns.

Add more coconut oil if you think it needs it – for several reasons, mostly scientific, you can’t really put on weight with coconut oil.  It’s because it is made of Medium chain fatty acids, that aren’t stored as fat, but go to the liver to be used as energy.  It’s certainly been my experience, I never seem to put on an ounce even when I have tons of it!.  Read this if you’re not convinced:

Stir around for a few minutes, until the tomatoes start to soften slightly, and the oil and flavours have infused the prawns.  Finally, add the courgette spirals and stir until ‘al dente’.  Make sure you don’t leave them in too long, or they will get soggy.

Serve with parmesan on top.

prawntomato 2