Quick prawn courgette noodles with pesto

Quick prawn courgette noodles with pesto: a light recipe with courgette, prawns, cherry tomatoes, garlic and parmesan – on the table in minutes.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 5 min
• Total time: 15 min
• Calories: 320 kcal per serving
• Protein: 26 g
• Fat: 20 g
• Carbs: 8 g

Ingredients

• 2 courgettes (large)
• 250 g prawns (ready to cook)
• 100 g cherry tomatoes
• 1 clove of garlic
• 1 tbsp olive oil
• 1 tbsp grated parmesan
• 1 pinch of salt
• 1 pinch of pepper
• 3 tbsp pesto (green, made with olive oil, no seed oils)

Method

You’ll need: frying pan · spiralizer · chopping board · knife · grater

1. Wash the courgettes and spiralise them into courgette noodles. Halve the cherry tomatoes and thinly slice the garlic.
2. Heat the olive oil in a large frying pan. Fry the garlic and prawns briefly until the prawns are pink and just cooked, then season with salt and pepper and take them out of the pan.
3. Briefly roast the cherry tomatoes in the same pan. Then add the courgette noodles and fry them only briefly.
4. Fold in the pesto and warm everything gently. The courgette noodles should soften but still keep some bite.
5. Return the prawns to the pan and toss everything briefly until evenly hot.
6. Arrange on plates and sprinkle with parmesan.

Good to know

When it needs to be quick, this dish is just right. Juicy, fresh and pleasantly light, without tasting like you're missing out.

Swaps

Parmesan → pecorino made from sheep's milk (stronger flavour, similar protein content). Pesto → homemade basil pesto with olive oil and walnuts (with unsaturated fats; walnuts are tree nuts). Courgette noodles → thin strips of kohlrabi (more fibre, firmer bite).

Allergens

Contains crustaceans and milk, and many pestos also contain nuts – check the label. Only give children prawns that are well cooked; in pregnancy, cook the prawns right through and choose a pesto made without risky raw ingredients.