Garlic butter prawns with zoodles

This dish packs a punch, looks great on the plate and leaves your belly with plenty of room for dessert. Don’t get me wrong, I love carbs - they’re my love language. Unfortunately, in recent years my body hasn’t processed the “real thing” very well. I initially made this dish to satisfy the pasta craving but it quickly became one of our regular go-tos.  This also makes a perfect light starter for your dinner guests. 

 I use prawns for this recipe but you could replace that with any seafood - scallops are an excellent choice. Full disclosure: one of my kids devours this and the other pushes it around on his plate. However, I will say every adult I serve this to, loves it!

INGREDIENTS:

 2 large zucchini, spiralized

1 lb prawns, peeled and deveined (fresh or thawed from frozen)

4 large cloves garlic, grated or finely chopped

1 large shallot, chopped

4 tbl grass fed butter

4 tbl extra virgin olive oil

3 tbl fresh parsley 

½ lemon 

1 tbl salt 

2 tbl grated parmesan cheese

pepper to taste

DIRECTIONS:

 Place spiralized zucchini in a large bowl and toss with salt to absorb extra moisture. Set aside. 

Pat dry prawns and salt and pepper both sides. In a large frying pan on medium high, heat 2 tbl each of olive oil and butter. Add shallots and cook until translucent. Add half the garlic and cook for 30 seconds or until fragrant. Place prawns over shallots and garlic and cook for 3 minutes. (Make sure not to overcrowd the pan). Flip prawns and cook for another 2 minutes until pink and tender on both sides. Take prawns out of the pan, into a heat proof bowl and set aside. 

In the same frying pan, heat remaining oil and butter. Add the remaining garlic and cook for 30 seconds or until fragrant. Toss zucchini in, add salt and pepper and heat through. 

Twirl spiralized zucchini on plates and place prawns on top. Finish with a squeeze of lemon, a sprinkle of parmesan cheese and fresh parsley. Serve immediately.