Juicy garlic butter shrimp served over spiralised courgette noodles. A low-carb pasta alternative that is ready in under 20 minutes and packed with protein.
Ingredients
- 300g raw king prawns, peeled and deveined
- 3 medium courgettes, spiralised
- 4 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- Juice of ½ lemon
- ½ tsp chilli flakes (optional)
- Fresh parsley, chopped
- Salt and pepper to taste
Method
- 1
Spiralise courgettes and pat dry with kitchen paper to remove excess moisture.
- 2
Heat olive oil and butter in a large frying pan over medium-high heat.
- 3
Add garlic and chilli flakes, cook for 30 seconds.
- 4
Add prawns in a single layer. Cook for 2 minutes per side until pink and cooked through.
- 5
Add courgette noodles to the pan and toss for 1–2 minutes until just tender.
- 6
Squeeze over lemon juice, season, and scatter with fresh parsley.
Tip: Swap butter for extra olive oil to make this dairy-free with minimal calorie difference.
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