"Zoodles" with Alfredo Parmesan Sauce and Garlic Prawns

Gayle McLeod | August 18, 2015

Trust me here... you need this in your life: One pan, 30 minutes, low carb and SO delicious. As we're right smack in the middle of zucchini season, I couldn't wait to try out "zoodles" on the fam. Subbing out pasta noodles with zucchini turns this dish into a light, bright yet extremely satisfying meal the whole family loved. You could easily switch out the prawns for seared halibut or cod, but the toasted breadcrumbs are not optional. I can't remember when we started adding them, but they add so much flavour and texture, we rarely eat pasta without. 


Serves 4


1 tbsp + 2 tbsp salted butter

1 tbsp olive oil

1/2 cup whole wheat Panko bread crumbs (or your favourite unseasoned breadcrumbs)

salt & pepper to taste

3 cloves garlic, minced

350 - 400 g fresh prawns (about 5 medium prawns per person)

juice of 1/2 lemon

4 medium zucchini

1 500 ml container of Alfredo Parmesan Sauce, thawed

freshly grated Parmesan cheese

fresh arugula (optional)


Rinse the prawns and pat dry with paper towel. Trim the ends of the zucchini then, using a mandolin slicer or a julienne peeler, cut lengthwise to create noodles.

Warm 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Add the bread crumbs and season with salt & pepper. Stir frequently until they turn a deep golden brown, then transfer to a bowl and set aside.

Return the skillet to the heat and add the remaining 2 tbsp of butter and the minced garlic. Allow the garlic to cook for a few seconds until fragrant; add the prawns to the garlic butter and season with a little salt and pepper. Sauté for 2-3 minutes or just until the prawns turn opaque. Finish with a generous squeeze of lemon juice; remove the prawns with tongs and transfer to a plate, leaving the garlic butter in the pan.
Add the sauce to the hot skillet; stir with a whisk until smooth and just beginning to simmer. Add the zucchini noodle to the sauce; stir gently until the noodles soften and are heated through (about 5 minutes). Add the prawns back to the skillet and serve immediately.
Top with toasted breadcrumbs, freshly grated Parmesan cheese and fresh arugula. 




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