These Pesto Prawns with Zoodles make for an easy and healthy weeknight dinner recipe. Keeping the zucchini noodles raw helps the pasta stay fresh and not soggy. It’s a naturally gluten free dish, and if you make it with compliant pesto it’s also paleo and Whole 30.
Sometimes you just need something simple. Enter these Pesto Prawns with Zoodles. This dish is especially great for the spring or summer, but works anytime you need something fast. And honestly, who doesn’t need fast?
How to Make Zucchini Noodles
The trick to this dish is not to cook the zoodles. I’ve discovered that zoodles taste much better raw as they don’t get all watery from cooking them down.
First get out your spiralizer. I like to use a handheld one (as shown in the picture below). I cut off one of the ends of the zucchini just a little, then turn it bit by bit to get the noodles to come out . The zoodles from the very center of the zucchini can be soft and squishy, so if you don’t like that they feel free to toss them out. Take a look at the zoodles coming out of this spiralizer on the left in the picture below to see what I mean.
Once you’ve spiralized all of the zucchini, take out a towel (if you don’t have one down already) and place the zucchini noodles in it to soak out some of the moisture. Let it rest while you prepare the rest of the dish.
Onto the prawns. When cooking them, be sure and watch them closely. They tend to cook quickly and you don’t want tough prawns. They should be a nice golden color after you’ve flipped them, but not burnt.
What Type of Pesto Should I Use?
A traditional pesto, made with basil, pine nuts, and parmesan, works great for this dish. There are a lot of options at the store, which if you don’t make it yourself this recipe becomes even easier. If you’re doing a Whole30 or other reset and have a compliant pesto, this recipe works well for your Whole30. The No Crumbs Left Pistachio Pesto is a great Whole30-compliant option – it’s what I use when I’m making this recipe. But I know there are other recipes out there that would also work (like this one from Nom Nom Paleo).
This Pesto Prawns with Zoodles recipe is also a good one for getting your kids in the kitchen. There’s not too much going on at once and there are very simple things for them to help with, like getting the excess water out of the noodles or stirring everything together at the end. Plus kids love slurping up the “noodles” at the end – and you just might too.
If you’re in need of more easy weeknight dinner ideas that happen to be Whole30, check these recipes out:
– Weeknight Paleo Ground Beef Stroganoff
– Swimming Rama Loaded Sweet Potato
– Easy Sheet Pan Dinner with Sausage & Veggies
– Lemon Thyme Chicken Sheet Pan Dinner
– Pesto Chicken Zoodle Bowl
If you try this Pesto Prawns with Zoodles recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. It totally makes my day to hear how a recipe worked out for you.
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Recipe for Pesto Prawns with Zoodles
Pesto Prawns with Zoodles
- 2 medium zucchini
- 16 Large prawns between 0.75 and 1 lb
- Avocado oil or ghee
- 1 clove Garlic
- 4 tbsp pesto
- Spiralizing tool of preference
A cloth towel
- One bowl or plate (for setting food aside)
- One medium to large pan
Garlic press (or knife and cutting board)
- One set of tongs
Two plates or pasta bowls (for serving)
- Measuring spoon (tablespoon)
- - Spiralize the zucchini using whatever tool you prefer. If you don’t like the squishy noodles that come from the middle of the zucchini, remove them.
- Spread out the zucchini noodles (zoodles) on half of a cloth towel, then cover the zoodles with the other half and press down to absorb excess water. Leave the zoodles there to further remove excess water.
- - Peel the shells off the prawns, then pat them with a paper towel to dry them off and set aside in a bowl or on a plate.
- Place a medium to large pan over medium heat on the stove. Add in the oil or ghee and let the pan and cooking fat become hot.
- Mince the garlic with a knife and cutting board or put it through a garlic press and put it into the pan. Stir with tongs until fragrant, about 30 seconds. Don’t walk away as garlic burns quickly!
- - Using tongs, place the prawns in the pan, separating them so they don’t touch. Let them cook for 2 minutes undisturbed.
- - As prawns are cooking, place zoodles equally onto two plates or pasta bowls.
- Flip the prawns over and cook for an additional 2 minutes, until all parts of the prawns are pink and opaque.
- - Place half of the prawns onto each pile of zoodles.
- - Spoon out 2 tablespoons of pesto onto each bowl, then mix everything together with your utensil of choice to coat the prawns and zoodles. Serve as is.
What Kids Can Help Out With
Making zucchini noodles
Combining pesto with prawns and zoodles
Measuring oil and putting into pan
Placing prawns in pan and flipping them over