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.