Giulia’s Zucchini Linguini on CTV Morning Live
Spot Prawns Over Zucchini Noodle Pasta with Focaccia Bread Crumbs
24 prawns- washed and de-veined
2 cups whipping cream
4 cloves garlic chopped
1 tablespoon dried dill
1/4 cup white wine
1 sprig fresh dill
5 cups focaccia bread cubed
1 lemon juiced
1 tablespoon lemon zest
2 tablespoons parmesan cheese
4 tablespoons olive oil. Divided in 2
salt and pepper to taste
1. For the bread crumbs, preheat the oven to 325. In a mixing bowl add the cubed focaccia bread, 2 tablespoons olive oil. Transfer to a baking sheet lined with parchment paper and bake until toasted about 15 – 20 minutes half way through toss the focaccia to ensure all sides are golden. Remove from the oven and cool.
2. Once the focaccia has cooled, transfer to a food processor or blender and pulse until the cubes start to become crumb size. Transfer the crumbs to a mixing bowl and combine with the lemon zest and parmesan cheese. Set aside for garnishing. these can be made the night before and stored in a sir tight container.
3. For the zucchini noodles, I recommend using a spiral slicer. Attach the washed zucchini to the machine and crank the handle, it is so easy and fun. If you do not have a spiral slicer, use a vegetable peeler and slice the zucchini in long strips then slice to desired pasta thickness.
4. In a large sauté pan over medium heat add the remaining 2 tablespoons of olive oil and garlic followed by the prawns. Sauté until the garlic is golden, deglaze the pan with white wine, once the wine has been absorbed add the dried dill and cream. Reduce heat to low, simmer the sauce for about 15-20 minutes stirring occasionally until the sauce has thickened. season with salt and pepper. Toss the raw prepared zucchini noodles in the sauce until just coated. Transfer to serving dish and sprinkle with bread crumbs, lemon juice and fresh dill.