Spicy prawn pasta

Serves 2

Ingredients

• 150–200g/5 1/4–7 oz brown rice pasta (I use Rizopia brand)
• 2 tbsp Lucy Bee coconut oil
• 150g/5 1/4 oz red onions, finely chopped
• 2 garlic cloves, finely chopped
• ¼ tsp dried chilli flakes (or a pinch if you want it less hot)
• 200g/7 oz raw prawns (shrimp), peeled and deveined
• Big handful of parsley, chopped
• Drizzle of extra virgin olive oil
• Himalayan salt and ground black pepper
• Grated Parmesan, to serve (optional)

Method

1. Cook the pasta according to the instructions on the packet, then drain and rinse in cold water to stop it from continuing to cook.

2. Meanwhile, heat the coconut oil in a frying pan, add the onions and sauté until soft. Add the garlic and chilli flakes and sauté for a further 2 minutes. Add the prawns (shrimp) and cook until they turn pink, then remove from the heat and stir in the parsley.

3. Stir the prawns and pasta together and drizzle a little extra virgin olive oil over before seasoning. Serve with grated Parmesan, if you like.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.