One-Pan Garlic Prawns & Courgette Noodles

One-pan garlic prawns with cherry tomatoes and courgette noodles, garnished with fresh herbs.

This quick one-pan dinner is a weeknight saviour. Juicy garlic prawns, blistered cherry tomatoes, and tender courgette noodles, all tossed together and finished with a sprinkle of Vegie Salt Sprinkle. It’s low carb, gluten free, and packed with flavour — the kind of high protein meal that feels indulgent but keeps things clean.

Ingredients

Serves: 2
Prep: 10 mins, Cook: 10 mins
Total Time: 20 mins

  • 6 small courgettes (or 4 medium)
  • 1 tsp Vegie Salt Sprinkle
  • 25g butter
  • 4 cloves garlic, chopped
  • 250g jumbo prawns, peeled and deveined
  • 250g cherry tomatoes, halved
  • Oil for sautéing

Garnish: (Optional) chopped parsley or basil

Method

  1. Prep the courgettes: Use a julienne peeler, veggie peeler, or sharp knife to slice courgettes into ribbons or thin matchsticks. If using a spiraliser, trim strands to about 30cm to keep them manageable.
  2. Sauté the courgette noodles: Heat oil in a large pan over medium-high heat. Add courgettes with ½ tsp Vegie Salt Sprinkle. Cook for 2–3 minutes until just tender. Remove and divide between plates.
  3. Cook the prawns: In the same pan, melt butter and add garlic. Cook for 1 minute. Add prawns and cherry tomatoes. Sauté for 3–4 minutes until prawns are pink and tomatoes soft. Press on tomatoes to release juices. Season with remaining Vegie Salt.
  4. Assemble and serve: Spoon prawns and sauce over courgette noodles. Garnish with herbs. Serve hot!

Tips

  • Smaller courgettes make better noodles — more skin, less water, and better texture. If using medium ones, reduce to 4.
  • This meal is also keto-friendly, gluten-free, and easily doubled for leftovers.
Raptor Recipes