Spiralise your courgettes by putting them through a spiraliser, alternatively, use a vegetable peeler along the courgettes to peel into thin strips, leaving the core.
Melt your butter and olive oil in a pan.
Thinly slice your garlic into crispy slithers and gently fry with olive oil on a low heat for 3-4 minutes in your pan. Watch carefully as the garlic can burn easily. You want a lovely golden crisp which can be used as a flavour boosting topping.
Remove garlic and put to one side but keep the oil in the pan.
Fry your raw prawns for 3-4 minutes in the garlic oil, turn prawns halfway through to make sure cooked on both sides.
Melt your tablespoon of butter in the pan and carefully place in your courgetti. Stir gently so not to break the courgetti and heat through for 3 minutes. Note. You don’t want it to wilt.
For the sauce: Add your passata, Bimuno sachet, seasoning and harissa paste to a pan and heat through, stirring often for 5 minutes.
Now serve whilst hot: Plate up your courgetti and layer on the prawns then your tastebud-tingling sauce. Drop in little pieces of your goat’s cheese and fried garlic for that all important flavour boost.