SPICY PRAWN PASTA

SERVES 2

150–200g/5¼–7 oz brown rice pasta (I use Rizopia brand)

2 tbsp Lucy Bee coconut oil

150g/5¼ 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

Lucy Bee Himalayan salt and ground black pepper

Grated Parmesan, to serve (optional)

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

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.

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