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Photo of Carrot zoodles with chilli prawns and broccolini by WW

Carrot zoodles with chilli prawns and broccolini

3 - 4
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min


Olive oil

1 tbs

Raw peeled prawns

500 g, peeled, deveined, tails intact


3 clove(s), thinly sliced

Dried chilli flakes

½ tsp


2 bunch(es), cut into 3cm lengths


750 g, cut into spirals (5 large)

Lemon juice

1 tbs

Pine nuts

2 tbs, toasted


  1. Heat half the oil in a large non-stick frying pan over medium heat. Cook prawns, stirring, for 3 minutes or until golden and cooked through. Transfer to a plate.
  2. Add remaining oil to pan and heat for 20 seconds. Cook garlic and chilli, stirring, for 30 seconds or until fragrant. Add broccolini and 2 tablespoons water and cook, stirring, for 2 minutes or until just tender.
  3. Meanwhile, place carrot in a large microwave-safe bowl. Microwave, covered, on High (100%) for 3 minutes or until just tender. Drain.
  4. Add carrot, prawns and juice to pan with broccolini mixture and toss until heated through. Sprinkle with pine nuts to serve.


Use a spiralizer (available online at or julienne peeler to cut carrots into spirals (zoodles). Alternatively, use a mandoline or a vegetable peeler to cut them into thin ribbons, then cut ribbons into strips. Cut broccolini stems in half lengthways if thick. Add it: 2 tbs shredded fresh basil to serve. Swap it: Prawns for 500g skinless chicken breast fillets (thinly sliced).