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.