Light Zucchini Noodles Dish
There are some meals that just feel brilliantly vibrant and good for you, without compromising an ounce of flavour. This recipe for Zucchini Noodles with Garlic Prawns is exactly that. It’s one of those dishes that has become a permanent fixture in my weekly meal plan, a reliable go-to when I want something satisfying that doesn’t feel heavy. I make this at least once a week – it’s become a family favourite, even with the most dedicated pasta lovers in our house!
What we’re creating here is more than just a low-carb alternative to spaghetti. It’s a dish where the delicate, slightly sweet Zucchini Noodles (or ‘zoodles’, as they’re affectionately known) act as the perfect vehicle for a punchy, buttery sauce. We’ll be sizzling garlic and a hint of chilli until fragrant, tossing in juicy prawns, and finishing it all with a bright squeeze of lemon and fresh parsley. The magic is in the texture and the speed; the courgette strands retain a slight bite, the prawns are plump and tender, and the whole thing comes together in the time it would take to boil a pot of water for traditional pasta.
This zucchini recipe is ideal for a speedy weeknight dinner when time is short but you’re craving something special. It also works beautifully as a light lunch that will leave you feeling energised for the rest of the day. It’s fresh, it’s flavourful, and it looks utterly gorgeous on the plate. Let’s get cooking!
Recipe Overview
This dish delivers a wonderfully fresh and savoury flavour profile. The star is the sauce—a zesty, garlicky butter sauce that clings to every strand of the veggie noodles. The prawns provide a sweet, succulent counterpoint, while a pinch of chilli flakes adds a gentle background warmth. In my testing, I found that the secret to avoiding a watery sauce is to salt and drain the zoodles first; it’s a small step that makes a world of difference to the final texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 2 people
- Difficulty: Easy
Why You’ll Love This Zucchini Noodles Recipe
- Genuine Flavour: The taste is incredibly fresh and vibrant. The bright, acidic lemon cuts through the rich garlic butter, perfectly complementing the sweet, plump prawns. It’s a classic combination that just works.
- Ready in Under 30 Minutes: From spiralizing the courgettes to serving, this entire meal is on the table in about 25 minutes, making it a brilliant choice for busy evenings.
- Flexible Recipe: You can easily adapt this to your liking. Add a handful of baby spinach at the end, toss in some halved cherry tomatoes with the prawns, or swap the parsley for fresh basil or dill.
- Great for Weeknight Dinners: It feels sophisticated enough for a special meal but is straightforward enough for any Tuesday night. It’s my go-to when I want something nourishing and delicious without much fuss. If you love garlic butter sauces, my Steak Bites With Garlic Butter Recipe is another must-try.
- Family Tested: My husband, who was initially quite sceptical about “veggie noodles,” now actively requests this dish. The satisfying sauce and juicy prawns won him over completely.
Ingredients You’ll Need
For the best results, use large, firm courgettes as they produce longer, more substantial noodles. When it comes to olive oil, I tend to reach for a good quality extra virgin olive oil like Filippo Berio; its fruity notes really add to the sauce. You’ll have all the other ingredients in your pantry and fridge already.
- 2 large courgettes (about 600g total)
- 1 tsp sea salt
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red chilli flakes (or to taste)
- 250g raw king prawns, peeled and deveined
- 50g unsalted butter
- Juice of ½ a large lemon (about 2 tbsp)
- A small handful of fresh flat-leaf parsley, finely chopped
- Freshly ground black pepper
- 30g Parmesan cheese, finely grated, for serving
Kira’s Tip: Make sure your prawns are properly patted dry with a paper towel before they hit the pan. This helps them sear and get a little colour, rather than just steaming in their own moisture.
How to Make Zucchini Noodles
The cooking process for this dish is very swift, so I highly recommend having all your ingredients prepped and ready to go before you start. This is a classic ‘mise en place’ situation where preparation is key to a smooth and enjoyable cooking experience.
- Prepare the Zoodles: Using a spiralizer, turn your courgettes into noodles. If you don’t have one, you can use a julienne peeler or even a standard vegetable peeler to create long, thin ribbons. Place the zucchini noodles in a colander, sprinkle generously with the 1 tsp of sea salt, and toss to combine. Let them sit in the sink for 10-15 minutes. The salt will draw out excess water.
- Squeeze the Zoodles: After resting, gently squeeze handfuls of the zucchini noodles to remove as much water as possible. This is the most important step to prevent a watery sauce! Set the drained noodles aside on a clean tea towel.
- Sauté the Aromatics: Place a large frying pan or skillet over a medium heat. Add the olive oil. Once it’s shimmering, add the sliced garlic and red chilli flakes. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and just beginning to turn a pale golden colour. Be very careful not to let it burn, or it will become bitter.
- Cook the Prawns: Add the dried prawns to the pan in a single layer. Season with a pinch of salt and black pepper. Cook for 1-2 minutes per side, until they are pink and opaque. They cook very quickly, so keep a close eye on them.
- Create the Sauce: Once the prawns are cooked, reduce the heat to low. Add the butter and lemon juice to the pan. Swirl the pan as the butter melts to create a glossy, emulsified sauce that coats the prawns.
- Combine Everything: Add the drained zucchini noodles and the chopped parsley to the pan. Using tongs, toss everything together gently but quickly for just 1-2 minutes. I find that this is just enough time to heat the zoodles through without them becoming soft or mushy. We want them to retain a slight al dente bite.
- Serve Immediately: Remove the pan from the heat. Divide the zucchini noodles and prawns between two warm bowls. Top with a generous grating of fresh Parmesan cheese and an extra twist of black pepper.
Tips From My Kitchen
- Don’t Overcook the Zoodles: This is the golden rule. Zucchini noodles need only a minute or two in the pan to warm through. Any longer and they will release more water and lose their pleasant, firm texture. Treat them gently!
- The Secret Step is Salting: I learned that skipping the salting and draining step almost always results in a disappointing, watery sauce pooling at the bottom of the bowl. It might seem like an extra fuss, but this 15-minute step makes all the difference. For a detailed guide on vegetable prep, BBC Good Food has some excellent visual guides.
- Make-Ahead Prep: You can spiralize the courgettes a day in advance and store them in an airtight container in the fridge (wait to salt them until just before cooking). You can also chop your garlic and parsley ahead of time to make dinner assembly even faster.
- Storage: Honestly, this dish is at its absolute best when eaten fresh. However, leftovers can be stored in an airtight container in the fridge for up to 24 hours. Reheat very gently in a pan over a low heat for a minute or two until just warmed through.
Common Mistakes to Avoid
- Soggy Noodles: This is the number one issue people face with veggie noodles. It is almost always caused by skipping the salting and squeezing step, or by overcooking the noodles in the pan. Be firm with your squeezing and quick with your tossing!
- Burnt Garlic: The garlic provides the foundational flavour of the sauce, but burnt garlic is acrid and unpleasant. Cook it over a medium-low heat and pull it from the heat the second it turns a pale gold. It will continue to cook in the residual heat of the pan.
- Watery Sauce: Beyond the noodles themselves, ensure your prawns are patted completely dry. Wet prawns will steam in the pan, releasing water and preventing both a good sear and a flavourful, emulsified sauce.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s incredibly fun to adapt. This dish is a fantastic canvas for other flavours and ingredients you might have on hand.
- Spicy Version: For those who like more heat, increase the chilli flakes to ½ tsp or add a finely sliced fresh red chilli along with the garlic for a more pronounced kick.
- Vegetarian Option: Omit the prawns and toss in a can of drained chickpeas or some pan-fried halloumi cubes at the end. Sautéed mushrooms and sun-dried tomatoes also work beautifully here.
- Different Protein: This sauce is a wonderful match for other seafood. Try it with seared scallops, flakes of cooked salmon from my Grilled Salmon With Lemon Butter Sauce Recipe, or even shredded cooked chicken.
What to Serve With Zucchini Noodles
While this is a complete meal on its own, a few simple accompaniments can round it out beautifully.
- Crusty Bread: A slice of warm, crusty sourdough or ciabatta is non-negotiable in our house. It’s essential for mopping up every last drop of that glorious garlic butter sauce.
- A Simple Green Salad: A handful of rocket or mixed leaves with a sharp lemon vinaigrette provides a fresh, peppery contrast to the richness of the sauce. It’s a bit like the simple side salads you’d serve with a Big Batch Pasta Salad for Crowds.
- Wine Pairing: A crisp, dry white wine like a Pinot Grigio or a Sauvignon Blanc has the right acidity to complement the lemon and cut through the butter.
Frequently Asked Questions
Zucchini Noodles with Garlic Prawns
Ingredients
Method
- Prepare the Zoodles: Using a spiralizer, turn your courgettes into noodles. If you don't have one, you can use a julienne peeler or even a standard vegetable peeler to create long, thin ribbons. Place the zucchini noodles in a colander, sprinkle generously with the 1 tsp of sea salt, and toss to combine. Let them sit in the sink for 10-15 minutes. The salt will draw out excess water.
- Squeeze the Zoodles: After resting, gently squeeze handfuls of the zucchini noodles to remove as much water as possible. This is the most important step to prevent a watery sauce! Set the drained noodles aside on a clean tea towel.
- Sauté the Aromatics: Place a large frying pan or skillet over a medium heat. Add the olive oil. Once it's shimmering, add the sliced garlic and red chilli flakes. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and just beginning to turn a pale golden colour. Be very careful not to let it burn, or it will become bitter.
- Cook the Prawns: Add the dried prawns to the pan in a single layer. Season with a pinch of salt and black pepper. Cook for 1-2 minutes per side, until they are pink and opaque. They cook very quickly, so keep a close eye on them.
- Create the Sauce: Once the prawns are cooked, reduce the heat to low. Add the butter and lemon juice to the pan. Swirl the pan as the butter melts to create a glossy, emulsified sauce that coats the prawns.
- Combine Everything: Add the drained zucchini noodles and the chopped parsley to the pan. Using tongs, toss everything together gently but quickly for just 1-2 minutes. I find that this is just enough time to heat the zoodles through without them becoming soft or mushy. We want them to retain a slight al dente bite.
- Serve Immediately: Remove the pan from the heat. Divide the zucchini noodles and prawns between two warm bowls. Top with a generous grating of fresh Parmesan cheese and an extra twist of black pepper.
Notes
This Zucchini Noodles recipe is a true gem; it’s light, packed with flavour, and feels wonderfully wholesome. It proves that a satisfying meal doesn’t need to be complicated or heavy. I hope you enjoy the bright, zesty flavours as much as we do in my house. If you give it a try, please do leave a comment below and let me know how it turned out for you!
From my kitchen to yours,
Kira
