A tasty spin on seafood pasta. You can also try konjac noodles (sold under name Slim Pasta in health food aisle of supermarket) instead of zucchini.

Serves 4


  • 2 zucchini
  • 2 cloves garlic, crushed
  • 1 Tbsp sesame oil
  • 1 Tbsp tamari
  • 1 red chilli, seeded and thinly sliced (or to taste)
  • juice of 1 lime
  • 1 capsicum, thinly sliced
  • 2 spring onions, thinly sliced
  • 300g peeled tiger or king prawns, tails on (about 700g unpeeled)
  • 1 Tbsp fish sauce (optional)
  • 3 Tbsp cashews
  • lime wedges and coriander sprigs (to serve)


  1. To make zucchini pasta, leave the skin on and, using a vegetble spiraliser or peeler, make noodle-like strips.
  2. To a large frying pan or wok over a medium-low heat, add garlic, sesame oil, tamari, chilli and lime juice. Cook for 1 minute.
  3. Add the capsicum and spring onions and cook for 5 minutes or until tender. Add the zucchini and toss through well.
  4. Add the prawns and fish sauce, if using, and continue to cook for another 3 minutes, stirring until the prawns are cooked through. Taste, and add extra sesame oil and tamari if needed.
  5. Scatter over the cashews and serve with lime wedges and coriander.

If you like it, share it.