Agnolotti with Garlic-infused Prawns and Zucchini
- Slice the sun dried tomatoes into squares. Spiralise or grate the zucchini and place in a sieve.
- Meanwhile, heat a medium frying pan and add the butter from the garlic prawns. When the butter has melted, add the prawns and fry for 1-2 minutes or until cooked.
- Bring a large saucepan of lightly salted water to the boil. Place the sieve of zucchini into the boiling water for 1 minute or until zucchini is wilted. Lift from water and set aside. Add agnolotti to boiling water and cook for 4-5 minutes or until tender. Remove and drain agnolotti and return to pan along with remaining butter and oil. Gently toss.
- Serve agnolotti topped with the zucchini, sun dried tomatoes and prawns. Drizzle with any remaining oil and butter mixture.