King Prawn Courgetti

Swapping spaghetti for courgetti offers a nutritious evening meal; Alice Davidson dishes up a quick mid-week recipe with healthy sprinkled all over it

Here’s Alice’s favourite and delicious, mid week recipe packed with goodness and flavour. Leftovers will serve up a tasty lunch the following day.

King Prawn Courgetti
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • • 4 large courgettes cut on a spiraliser or julienne peeler
  • • 400g raw prawns
  • 1 small red onion
  • 2 cloves of garlic
  • ½tsp dried chilli flakes
  • coconut oil
  • lemon or lime to serve
  • 150g of sun-dried tomatoes to serve
  • pinch of fresh basil to decorate
  • Large bunch of fresh basil
  • ½ clove of garlic
  • 40g of pine nuts
  • 60ml extra virgin olive oil
  • 60g Parmesan cheese grated (optional)
  1. To make the pesto, blend the basil, pine nuts, garlic and oil until you have a loose consistency. Season to taste with lemon juice, salt and pepper and finally stir through the Parmesan cheese.
  2. Using a spiraliser or juliennne peeler, make ribbons of courgette noodles to provide the base of the dish.
  3. Heat the frying pan adding a tsp of coconut oil and fry off the onion. Next add the prawns and chilli flakes until the prawns start to turn pink and set aside.
  4. In the same pan, cook the courgette noodles for a couple of minutes and then stir through the pesto and prawns.
  5. Serve up in bowls, and top with sun-dried tomatoes, a pinch of basil and some fresh lemon or lime. You can also add more Parmesan at this stage.
Nutrition Information
Calories: 350

See more of Alice’s healthy recipes at


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