Recipe: Prawns and shaved zucchini with Champagne butter sauce

Prawns and shaved zucchini with champagne butter sauce on angel-hair pasta

Ingredients
300gr Prawns (uncooked)
1 Zucchini (shaved thinly)
1 Red chili
1 Clove Garlic
1 Leek
1 Tbsp Butter
1 Tbsp Preserved lemon (finely chopped)
1 Tbsp Parsley
a few sprigs of Thyme
1/2 cup Sparkling white wine (or Champagne)
Squeeze of Lemon juice
Fresh Angel-hair Pasta

Method
Fry the chili and garlic in a little olive oil until fragrant
Add the butter and finely chopped Leek and cook until leek has softened
Add the prawns and fry until they are just cooked
Add preserved lemon and sparkling white wine, reduce heat, add the zucchini and cook until liquid has reduced slightly (be careful not to stew the prawns)
Add parsley, lemon juice and thyme and stir through for a few more seconds
Season and Serve with the fresh pasta

Enjoy with the rest of the sparkling