Sriracha Prawn Fettuccine

This moorish fettuccini can be whipped up in less than 15 minutes for you and your family! It is perfectly balanced with a plant-focused zucchini, tomato and chilli base to diversify our gut microbiome, with the addition of wild caught prawns which are an excellent source of protein and to stabilise your blood sugar and ensure you feel nourished and satisfied, plus selenium as a potent antioxidant to support anti-inflammatory processes.

GevityRx Souped-up Sriracha Bone Broth sauce is made with organic extra virgin olive oil, organic psyllium husk, chicory root fibre, and apple cider vinegar, therefore being a rich source of prebiotic fibre to further fuel a healthy gut microbiome.

Serves 2-3

Ingredients:

• 2 generous tablespoons of extra virgin olive oil

• 1 fresh red chilli, finely diced

• 1 large organic zucchini, thinly sliced vertically

• Handful of cherry tomatoes

• 10-12 fresh, wild caught tiger prawns

• 2 heaping tablespoons GevityRx Souped-up Sriracha Bone Broth Sauce

• 1 large fresh lime, to garnish

Method:

• Heat the olive oil and chilli in a large pan over medium heat, and add the sliced zucchini, tossing for roughly 5 minutes until softened and slightly golden.

• Add the cherry tomatoes and tiger prawns, tossing to coat in the olive oil, cooking for another 2-3 minutes until heated through.

• Reduce the heat to low, and generously dollop the Souped-up Sriracha Bone Broth Sauce into the mixture, coating the zucchini fettuccini evenly in the sauce.

• Simmer for 2-3 minutes until the mixture thickens slightly and is evenly incorporated throughout the dish.

• Turn off the heat, squeeze your fresh lime into the pan, and serve immediately, adding extra fresh chilli as your heart desires.