Garlic Prawn Zucchini Noodles

Prep Time: 6 mins| Cook Time: 8 mins| Serves: 2 pax

Ingredients

• 400 grams large Ming prawns, peeled and deveined
• 3 medium zucchini, spiralized into noodles
• 1.5 tablespoons extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 200 grams cherry tomatoes, halved
• 0.3 teaspoons chilli flakes
• 2 tablespoons fresh basil leaves, torn
• 1 fresh lemon, zested and juiced
• 0.3 teaspoons sea salt
• 0.3 teaspoons cracked black pepper
• 20 grams shaved parmesan

Instructions

1. Season the prawns
   Pat peeled and deveined Ming prawns dry. Season with sea salt and cracked black pepper.
2. Fry the garlic
   Heat extra virgin olive oil in a large skillet over medium-high heat. Add thinly sliced garlic cloves and sauté 30 seconds until fragrant.
3. Cook the prawns
   Add prawns to the pan. Cook 4 minutes per side until pink and opaque. Remove and set aside.
4. Soften the tomatoes
   Add halved cherry tomatoes and chilli flakes to the same pan. Sauté 1 minute until tomatoes soften slightly.
5. Add zucchini noodles
   Add spiralled zucchini into noodles to the pan. Toss for 1m 30s until just tender. Return prawns to the pan along with 1 fresh lemon, zested and juiced.
6. Garnish and serve
   Remove from heat. Scatter 2 torn fresh basil leaves and shaved parmesan over the top. Serve immediately while warm.

Cooking Tips

• Salt the spiralled zucchini lightly and let it sit for 5 minutes, then pat dry — this prevents a watery sauce.
• Don't overcook the zucchini noodles; they should stay slightly al dente, about 90 seconds in the pan.
  
  

Suggested Food Pairing