Fresh Zucchini Noodles Pasta
There’s something magical about a meal that transports you. This was inspired by a dish I had at a little restaurant on the Spanish coast, where simplicity and fresh ingredients are everything. The combination of juicy prawns, sweet cherry tomatoes, and a kick of garlic and chilli, all tangled up with fresh vegetable noodles, is a true delight. We’re not just making a low carb pasta alternative here; we are creating a vibrant, flavourful dish that stands proudly on its own.
What I love most about these Zucchini Noodles with Garlic Prawns is how light yet satisfying they are. The zoodles, or courgette spaghetti as we often call them in the UK, have a wonderful, tender-crisp texture that traditional pasta simply can’t replicate. They soak up the pan juices without becoming heavy or stodgy. This is a dish that leaves you feeling energised and nourished, not weighed down. It works beautifully for a sophisticated midweek dinner when you’re short on time but still want something special, or as a light and elegant lunch to share with a friend. We’re talking about a meal that is genuinely ready in under 30 minutes from start to finish.
Recipe Overview
This recipe brings together succulent prawns, blistered cherry tomatoes, and a punchy garlic and white wine sauce, all served with fresh zucchini noodles. The zoodles are cooked just enough to warm them through, retaining a slight bite that contrasts wonderfully with the soft tomatoes and firm prawns. I’ve found that the key is not to overcook the courgette; you want it tender, not mushy. It’s a complete meal that feels both wholesome and a little bit indulgent.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 2 people
- Difficulty: Easy
Why You’ll Love These Zucchini Noodles
- Genuine Flavour: The dish is built on layers of flavour. You get the savoury depth from the garlic sautéed in good olive oil, a gentle heat from the red chilli flakes, a bright acidity from the white wine, and a burst of sweetness from the cherry tomatoes as they collapse in the pan.
- Ready in Under 30 Minutes: From spiralizing the courgettes to plating up, this entire meal is on the table in about 25 minutes. It’s a fantastic recipe for those evenings when you want real food, fast.
- Flexible Recipe: Don’t have prawns? This works beautifully with sliced chicken breast or even scallops. You could also toss in some extra greens like spinach or rocket at the end for an added nutritional boost.
- Great for a Lighter Meal: When you’re craving pasta but want something less carb-heavy, this is the answer. It’s satisfying and packed with flavour, making it a brilliant choice for a healthy yet delicious dinner. If you enjoy this, you might also like my Stuffed Bell Peppers With Turkey Recipe for another wholesome option.
- Family Tested: This recipe always gets compliments whenever I make it for guests. Even my partner, who was initially sceptical about veggie pasta, now requests it regularly.
Ingredients You’ll Need
For a dish this straightforward, the quality of your ingredients really shines through. I always opt for large, raw king prawns if I can find them, and a good quality extra virgin olive oil makes a world of difference to the sauce. I use Napolina cherry tomatoes on the vine; they have a fantastic sweetness that complements the garlic perfectly.
- 2 large courgettes (about 500-600g total)
- 1 tbsp extra virgin olive oil
- 3 large garlic cloves, thinly sliced
- 1/4 tsp red chilli flakes (or more, to taste)
- 250g raw king prawns, peeled and deveined
- 200g cherry tomatoes, halved
- 60ml dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp unsalted butter
- Juice of 1/2 lemon
- Sea salt, to taste
- Freshly ground black pepper, to taste
Marcus’s Tip: When choosing courgettes for zoodles, look for ones that are firm to the touch with smooth, glossy skin. Avoid any that feel soft or have blemishes, as they tend to hold more water and can result in soggy vegetable noodles.
How to Make Zucchini Noodles
The process for making these zoodles is all about timing and preparation. Have everything prepped and ready to go before you even think about turning on the hob. The cooking part happens very quickly, so you’ll want all your ingredients within arm’s reach.
- Prepare the Zucchini Noodles: Wash and trim the ends of your courgettes. Using a spiralizer, process them into noodles. Place the zoodles in a colander set over a bowl, sprinkle lightly with about 1/2 teaspoon of salt, and toss gently. Let them sit for 15-20 minutes to draw out excess water. Afterwards, gently squeeze them with your hands or pat them thoroughly with a clean tea towel to remove as much moisture as possible. This step is crucial for preventing a watery sauce.
- Sauté the Aromatics: Heat the olive oil in a large frying pan or skillet over a medium heat. Add the sliced garlic and red chilli flakes. Cook for about 1-2 minutes, stirring constantly, until the garlic is fragrant and just beginning to turn golden. Be careful not to let it burn, or it will become bitter.
- Cook the Prawns: Add the raw prawns to the pan in a single layer. Season with a pinch of salt and pepper. Cook for 1-2 minutes on each side until they are pink and opaque. What works best for me is ensuring the prawns are patted dry before they hit the pan; this helps them get a lovely sear instead of steaming. Remove the prawns from the pan and set them aside on a plate.
- Create the Sauce: Pour the white wine into the hot pan to deglaze it, scraping up any tasty browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half, which should take 2-3 minutes.
- Add the Tomatoes: Add the halved cherry tomatoes to the pan. Cook for 3-4 minutes, stirring occasionally, until they begin to soften and break down, releasing their juices and creating a light, fresh sauce.
- Combine and Finish: Return the cooked prawns to the pan. Add the drained zucchini noodles, the chopped parsley, butter, and lemon juice. Use tongs to toss everything together gently but quickly for just 1-2 minutes, until the zoodles are heated through but still have a bit of a bite. You don’t want to ‘cook’ them into mush.
- Serve Immediately: Take the pan off the heat. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Divide between two bowls and serve straight away, perhaps with an extra sprinkle of fresh parsley on top.
Tips From My Kitchen
- Temperature Control: Don’t have the heat too high when you first add the garlic. A gentle medium heat allows it to infuse the oil with its flavour without scorching. You can turn the heat up slightly when you add the prawns to get a good sear.
- The Secret Step: I learned that the initial salting and draining of the zucchini noodles is the most important step. It’s tempting to skip, but it’s the difference between a flavourful, light sauce and a watery, diluted one. For a deeper dive into controlling moisture, the team at Serious Eats have some excellent techniques.
- Make-Ahead: You can spiralize the courgettes and prepare all your other ingredients (slice garlic, chop parsley) a day in advance. Store the zoodles in an airtight container with a piece of kitchen roll to absorb moisture, and keep the other prepped items in separate containers in the fridge. Cook everything just before serving for the best texture.
- Storage: Zucchini noodles are best eaten fresh. If you do have leftovers, store them in an airtight container in the fridge for up to 24 hours. Be aware that the zoodles will soften and release more water upon reheating. Reheat gently in a pan over a low heat.
Equipment You’ll Need
- Spiralizer (hand-held or countertop model)
- Colander
- Large, non-stick frying pan or skillet
- Tongs
- Chopping board and sharp knife
Delicious Variations to Try
One of the best things about this recipe is how adaptable it is. Think of it as a template for all sorts of veggie pasta creations. If you’re looking for more adaptable family meals, my Creamy Chicken And Rice Recipe is another one that’s straightforward to customise.
- Spicy Version: If you love heat, increase the red chilli flakes to 1/2 teaspoon or add a finely chopped fresh red chilli along with the garlic for a more fiery kick.
- Vegetarian/Vegan Option: For a completely plant-based meal, swap the prawns for a can of drained chickpeas or some pan-fried mushrooms. Use a vegan butter alternative or simply a little more olive oil to finish the sauce. A sprinkle of nutritional yeast at the end can add a lovely cheesy, savoury note.
- Different Protein: This sauce works wonderfully with other proteins. Try it with thinly sliced chicken breast (cook it through before adding the tomatoes), seared scallops, or even flaked cooked salmon stirred through at the very end.
What to Serve With Zucchini Noodles
While this is a fantastic standalone meal, a couple of simple additions can round it out nicely.
- Crusty Bread: A slice of warm, crusty sourdough or ciabatta is ideal for mopping up every last drop of that delicious garlic and tomato pan sauce.
- A Simple Green Salad: A bowl of rocket or mixed leaves with a simple lemon and olive oil vinaigrette adds a fresh, peppery contrast to the richness of the prawns.
- Wine Pairing: A chilled glass of the same dry white wine you used in the sauce, such as a crisp Sauvignon Blanc or a zesty Pinot Grigio, is the perfect partner for this dish.
Frequently Asked Questions
Zucchini Noodles with Garlic Prawns
Ingredients
Method
- Prepare the Zucchini Noodles: Wash and trim the ends of your courgettes. Using a spiralizer, process them into noodles. Place the zoodles in a colander set over a bowl, sprinkle lightly with about 1/2 teaspoon of salt, and toss gently. Let them sit for 15-20 minutes to draw out excess water. Afterwards, gently squeeze them with your hands or pat them thoroughly with a clean tea towel to remove as much moisture as possible. This step is crucial for preventing a watery sauce.
- Sauté the Aromatics: Heat the olive oil in a large frying pan or skillet over a medium heat. Add the sliced garlic and red chilli flakes. Cook for about 1-2 minutes, stirring constantly, until the garlic is fragrant and just beginning to turn golden. Be careful not to let it burn, or it will become bitter.
- Cook the Prawns: Add the raw prawns to the pan in a single layer. Season with a pinch of salt and pepper. Cook for 1-2 minutes on each side until they are pink and opaque. What works best for me is ensuring the prawns are patted dry before they hit the pan; this helps them get a lovely sear instead of steaming. Remove the prawns from the pan and set them aside on a plate.
- Create the Sauce: Pour the white wine into the hot pan to deglaze it, scraping up any tasty browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half, which should take 2-3 minutes.
- Add the Tomatoes: Add the halved cherry tomatoes to the pan. Cook for 3-4 minutes, stirring occasionally, until they begin to soften and break down, releasing their juices and creating a light, fresh sauce.
- Combine and Finish: Return the cooked prawns to the pan. Add the drained zucchini noodles, the chopped parsley, butter, and lemon juice. Use tongs to toss everything together gently but quickly for just 1-2 minutes, until the zoodles are heated through but still have a bit of a bite. You don't want to 'cook' them into mush.
- Serve Immediately: Take the pan off the heat. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Divide between two bowls and serve straight away, perhaps with an extra sprinkle of fresh parsley on top.
Notes
I hope you enjoy making these garlic prawn zucchini noodles as much as we do in my house. It’s a recipe that proves that healthy, vibrant food can be incredibly satisfying and full of flavour. If you give this a try, I’d love to hear how it turned out. Please leave a comment below and let me know your thoughts! Happy cooking.
– Marcus Bennett
