Courgette ribbon 'pasta' with garlic prawns, lemon & Parmesan
Zesty low-carb courgette ribbons tossed with garlic prawns, blistered cherry tomatoes, lemon and Parmesan — pasta satisfaction without the carbs.
This is the sort of dinner that tricks your brain into believing you’ve eaten pasta — but without the carbs. Courgettte ribbons mimic tagliatelle, while garlic prawns and a lemony, cheesy sauce keep things satisfying. Make it any night of the week: 25 minutes from fridge to plate and you’ll have something light, fast and proper tasty. It’s low-carb, high-protein and ideal if you want to cut carbs but not flavour.
Ingredients
- 3 courgettes — medium
- 300 g raw king prawns — peeled and deveined
- 30 ml extra virgin olive oil
- 3 garlic cloves — thinly sliced
- 200 g cherry tomatoes — halved
- 1 lemon — zest and juice
- 5 ml chilli flakes
- 5 ml sea salt — adjust to taste
- black pepper — freshly ground, to taste
- 20 g butter
- 40 g grated Parmesan
- 15 g fresh parsley — roughly chopped
Equipment
- vegetable peeler
- microplane or zester
- tongs
Instructions
Make courgette ribbons: trim the ends, then use a vegetable peeler to shave long ribbons down the length of each courgette until only a small central core remains.
Season the ribbons with the sea salt, toss gently and leave in a colander for 10 minutes so excess water drains out.
Pat the ribbons as dry as you can using kitchen paper before cooking. Dry ribbons will sauté quickly rather than steam.
Heat a large frying pan over a medium–high hob and add half the olive oil. Add the raw king prawns, sliced garlic, chilli flakes, a good grind of black pepper and half the sea salt. Cook, stirring, until prawns are pink and just cooked through — about 4 minutes total (depending on size).
Transfer the cooked prawns to a plate and keep warm while you make the sauce.
To the same pan add the remaining olive oil and the butter. When the butter has melted, add the cherry tomatoes and cook until they soften and just start to blister, about 4 minutes.
Add the courgette ribbons to the pan and toss gently for 1–2 minutes until warmed through and still with a little bite.
Return the prawns to the pan, add lemon zest and juice, the grated Parmesan and most of the parsley. Toss everything together for 30 seconds to combine and thicken the light sauce.
Divide between two plates, finish with the remaining parsley and a little extra grated Parmesan and black pepper, and serve immediately.
Tips
- If you prefer a thicker sauce, reserve a tablespoon of the pasta pan juices (or a splash of water) and add it when you toss the courgettes — it helps the Parmesan cling.
- Use a sharp vegetable peeler for long, even ribbons; if your courgette is very thick, turn it and peel from the other side to keep ribbons uniform.
- Cook the courgettes and prawns quickly over medium–high heat to avoid steaming; a hot pan gives the best colour and texture.
- Make ahead: peel the courgettes and keep them in a sealed container with kitchen paper to absorb moisture for up to 2 hours; add the prawns and finish just before serving.
- Leftovers keep in the fridge for 24 hours; reheat very gently in a pan to avoid overcooking the prawns and soggy courgettes.
Substitutions
raw king prawns → skinless chicken breast, sliced thinly, 300 g
Stays closegrated Parmesan → grated Pecorino or nutritional yeast (for dairy-free), 40 g or 2 tbsp
Noticeably differentcourgettes → sliced aubergine ribbons (use a peeler), same quantity by weight
Noticeably different
Nutrition
Per serving · estimated
- 520
- Calories
- 42 g
- Protein
- 20 g
- Carbs
- 30 g
- Fat
- 4 g
- Fibre
- 6 g
- Sugar
- 1200 mg
- Sodium
FAQ
Can I make the courgette ribbons in advance?
Yes — peel them and lay between sheets of kitchen paper in a sealed container for up to 2 hours. Drain any liquid before cooking so the dish doesn’t become soggy.
How can I tell when prawns are cooked?
They should turn uniformly pink and opaque with a slight curl. Once pink, remove them from the pan immediately to avoid a rubbery texture.
Is this dish suitable for a ketogenic diet?
It’s low in carbs and high in protein, so it can fit a ketogenic plan if the remainder of your day’s carbs are limited; check portion sizes against your daily allowances.
Community Photos
No photos yet
Be the first to share your creation!
Rate this recipe
More like this
Smoked salmon, lemon zest and petit pois risotto
Wild garlic pesto pasta with peas, lemon and toasted walnuts
