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Prep time – 40mins


Cooking time – 20mins


Serves – 4

Dairy Free
Gluten Free
Ketogenic Diet
Nut Free
Soy Free
Ingredients Qty Protein Fat CHO
Prawns, shelled - 500g 500g 85 5 0
Olive oil - 2 tablespoons 40ml 0 36 0
Garlic cloves - 2 chopped 2 0 0 0
Chilli, fresh - 1 whole 1 0 0 0
Zucchini, large - 4 800g 8 0 16
Salt and pepper to taste n/a 0 0 0
Total per serve 23g 10g 4g


per Serve – main ingredients + 1 slice of bread: 270 cal / 1140 kJ
for Dairy Free – use coconut cream instead of cream

This is a creative take on ‘prawn linguine. Making spaghetti out of zucchini is easy with ‘Veggie Spaghetti Makers’ readily available in stores. Alternatively, with some patience, you can use a vegetable peeler or julienne device.

Preparing the Ingredients

Shell the prawns, leaving the tail on if desired, and store in the fridge until ready to use. Make the zucchini spaghetti and place it in a large bowl. Fill a large saucepan with water and bring to the boil. Turn off the heat then plunge the zucchini spaghetti into the water and blanch for a minute till just tender. Strain into a colander and set aside. Remove the seeds from the chilli and chop finely.

Making the Meal

Heat the olive oil in a large skillet. Add the garlic and fry gently till turning golden. If using the cream, add now and simmer to reduce it a little. Next, add the prawns and toss on medium heat until almost cooked. Add the chilli and blanched zucchini spaghetti and toss through until prawns are ready. Divide across four plates and garnish with some chilli slices.