"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.
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.