Chilli Garlic Prawn & Zoodle Pasta
2 serves · High protein · Low carb
A light, flavour-packed dinner that keeps you full without the carb overload.
Calories: ~520kcal · Protein: ~35g · Carbs: ~45g · Fat: ~18g · Fibre: ~5g
Watch me make it below!
- 150g spaghetti or linguini
- 2 large zucchinis, spiralised
- 200g prawns, peeled and deveined
- 2 tbsp olive oil
- 30g butter
- 2 garlic cloves, sliced
- 1 tsp chilli flakes (optional)
- 200g cherry tomatoes, halved
- 2 handfuls baby spinach
- 1 lemon, zest and juice
- ⅓ cup white wine
- ⅓ cup chicken stock (optional)
- Salt and pepper
- Fresh parsley
- Parmesan (optional)
Ingredients
Method
Cook pasta in salted water until al dente. Reserve ½ cup pasta water then drain.
Heat olive oil on medium-high. Season prawns, cook 1-2 min per side until just pink. Remove and set aside.
Lower heat. Add butter, garlic and chilli flakes. Cook 30-60 seconds without browning.
Add tomatoes. Cook 3-5 min until soft and bursting.
Add wine and stock. Simmer 2-3 min. Stir in lemon zest, juice and a splash of pasta water if needed.
Add spinach to wilt. Add pasta if using and toss. Add zoodles and cook 1-2 min only.
Return prawns and toss gently. Season to taste. Finish with parsley, olive oil and parmesan.
🔥 Hot Tips
Don't use the core of the zucchini — only spiralise the outer parts to avoid it going mushy.
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