Recipe of the Week: Prawn Zucchini Noodles

Written by Emma Tommasini


Fresh prawns made into a low-carb dish with zucchini noodles. The texture is amazingly tender with a little bit of bite, and you will love how you can twirl it up like pasta. It goes beautifully in this buttery, garlic sauce with all that vibrant lemon goodness. Best of all, you don’t have to feel guilty about eating this at all!

Serves 4: Carbohydrates (per serve): 7g, Protein: 2 serves


  • 2 tablespoons unsalted butter
  • 450g medium prawns, peeled
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1/4 cup chicken stock
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 680g (4 medium-sized) zucchini
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves



  1. Prepare zucchini noodles with a vegetal spiralizer or peel into strips with a vegetable peeler.
  2. Melt butter in a large skillet over medium high heat. Add prawns, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
  3. Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
  4. Serve immediately, garnished with Parmesan and parsley, if desired.

It’s unbelievably easy, quick & healthy! 

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