Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
King prawns in a rich garlic, lemon and parmesan cream sauce over courgette spaghetti.
Equipment: Large frying pan; spiraliser or vegetable peeler
Measures and names
Ingredients
- 300 g raw king prawns (jumbo shrimp), peeled, patted dry
- 1 tbsp olive oil or butter
- 2 garlic cloves, crushed
- 150 ml double cream (heavy cream)
- 0.5 lemon, zest and juice
- 25 g parmesan, finely grated
- 3 courgettes (zucchini), spiralised into courgetti (zucchini noodles)
- salt and black pepper
Optional extras
- 10 g fresh parsley, chopped
Method
- Heat the oil or butter in a large frying pan over a medium-high heat. Add the prawns and cook for 1-2 minutes each side until just pink. Remove to a plate.
- Turn the heat down to medium, add the garlic and cook for 30 seconds until fragrant.
- Pour in the cream, add the lemon zest and juice, and bubble gently for 2 minutes until slightly thickened.
- Stir in the parmesan, then add the courgetti and toss for 1-2 minutes - it should soften but keep a little bite.
- Return the prawns and any juices to the pan, season with salt and pepper, and warm through for a minute.
- Serve in warmed bowls, scattered with parsley and extra black pepper.
Swaps and tips
Frozen raw prawns work well - defrost fully and pat dry first. Swap courgetti for shredded cabbage or broccoli. Chicken strips work instead of prawns; cook them through before adding the cream.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 39 g | 10 g | 3 g | 48 g | 639 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
