Zucchini Pasta with Prawns, Chilli and Lemon

By Seasons to Share by Jacqueline Alwill on September 16, 2016 in Food

Zucchini pasta, also known as zoodles or zuchetti, has become one of the best alternatives to wheat-based pasta due to the neutral flavour of the zucchini and its ability to hold its shape and soak up delicious flavours. There are plenty of tools around to make these zoodles, but you don’t need fancy equipment or skill of any sort to get started. Simply use a vegetable peeler to make long thin strips of zucchini, then either keep them wide or stack them and cut lengthways into thinner strips. This recipe is from the ‘Date Night’ menu in my book, Seasons to Share – it’s so delicious and such an easy way to impress the hottie across from you at the table.

Ingredients
2 large zucchinis (courgettes)
3 tbsp olive oil
6 raw king prawns, peeled and deveined (tails left on)
1 garlic clove, finely chopped
1 tsp finely grated lemon zest
1 tsp finely chopped red bird’s eye chilli (seeds removed if you don’t want the pasta too spicy)
2 tbsp lemon juice
1 small handful of rocket (arugula) leaves
60g (2 oz) freshly grated parmesan cheese (optional)
Sea salt and freshly ground black pepper

Method

1. To make the zucchini pasta, either use a spiraliser or follow the instructions in the introduction above. I prefer my noodles slightly thinner as I find they catch the flavours a bit better, but go with what you feel most comfortable with to start and progress to thinner noodles as your confidence improves. If you want to make these earlier in the day, they’ll keep well in the fridge until you’re ready to cook them.

2. Heat the olive oil in a large frying pan over a medium heat, then add the prawns, garlic, lemon zest and chilli and cook, keeping everything moving around the pan, until the prawns just start to change colour.

3. Add the zucchini noodles and toss well to combine.

4. Gently stir through the lemon juice, rocket, grated parmesan (if using), and a good pinch of salt and pepper.

5. Serve immediately.

Makes enough to serve two people.

Bondi local Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and, most importantly, mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals. In her first cookbook, Seasons to Share, Jacqueline has brought together a delightful collection of beautiful seasonal, wholefoods recipes for all occasions. Seasons to Share (Murdoch Books) is available now in all good bookstores and online.