Use a spiraliser to turn the courgettes into long courgette noodles and set aside briefly.
Melt the butter in a frying pan over a medium heat. Add the garlic and cook it only briefly, so it smells fragrant and doesn't turn dark.
Add the prawns to the pan and fry until pink and just cooked. Stir in the lemon juice and toss everything briefly.
Add the courgette noodles and fold them in only briefly, until warm but still with a little bite. Coat them with the lemon butter from the pan.
If you like, finish with a little lemon zest. That makes the flavour fresher and more rounded.
Divide between plates and serve straight away, while the prawns are juicy and the courgette noodles still slightly crisp.
Good to know
Light, fresh and on the table in a few minutes. Just the thing when you want something warm that doesn't feel heavy.
Swaps
Butter → ghee (lower in lactose and good for high heat); courgettes → cucumber noodles, served cold (especially juicy); butter → olive oil (more monounsaturated fats)
Allergens
Contains crustaceans and milk. For children, only serve them thoroughly cooked; during pregnancy, fully cooked prawns are the norm, but raw or undercooked ones are not.
