Zucchini noodles with chilli prawns and parmesan

Spicy shrimp zucchini noodles are a fantastic way to enjoy a shrimp pasta dinner because there are fewer carbs and starch. It’s the perfect weeknight dish because it’s loaded with flavour and protein. And because it’s so low carb, you won’t miss the starchy pasta.

Serves 2

Ingredients:

• 50 ml extra-virgin olive oil, plus extra
• 1 garlic clove, finely crushed
• 120 ml lemon juice
• Sea salt and freshly cracked
• black pepper, to taste
• 3 zucchinis, about 300 g
• 260 g green prawns, butterflied
• 1 bird’s-eye chilli, deseeded and thinly sliced
• 3 tablespoons baby capers
• 20 g parsley, roughly chopped
• 2 large handfuls of rocket, about 100 g
• Lemon wedges, to serve
• 40 g Parmesan cheese, grated, to serve

Method:

1. Whisk together 50 ml oil, the garlic and lemon juice and season with salt and pepper. Set dressing aside.
2. To make zucchini noodles, using a mandolin or spiral vegetable cutter, slice the zucchini into fine strips and then julienne with a sharp knife. Pour dressing over noodles and toss to combine.
3. Meanwhile, heat a small frying pan with an extra teaspoon of olive oil and very quickly sauté the prawns so they are just translucent, a couple of minutes. Remove from the heat.
4. Toss the chilli, capers, parsley and rocket in a bowl. Add the dressed zucchini noodles and prawns and toss again. Serve immediately with fresh lemon wedges and Parmesan.