Mediterranean meets modern: Light spring dish with fresh elegance
Fried prawns on courgette spaghetti with lemon oil are the perfect combination of lightness and sophistication. The dish is quick to prepare, aromatic, fresh and full of spring flavours. The crunchy zoodles, the citrus flavour of the oil and the tender prawn meat make it an elegant low-carb alternative to classic pasta.
Ideal wine accompaniment: Vermentino or Soave
Why do these wines fit perfectly?
Vermentino (e.g. Vermentino di Sardegna DOC) brings a maritime freshness that blends wonderfully with the salty, slightly sweet flavours of the prawns. Its citrusy aroma is emphasised by the lemon oil, while its subtle bitter note harmonises perfectly with the slightly nutty flavour of the courgette spaghetti. The mineral finish ensures a clean, elegant aftertaste.
Soave (Soave Classico DOC) from Veneto is a fine, floral white wine with aromas of white flowers, almonds and citrus. Its balanced acidity structure balances the vigour of the prawns without overpowering them. The fine texture of the Soave picks up on the light structure of the dish and creates an overall flavour with a Mediterranean lightness.
Further wine recommendations
1st Albariño (Rías Baixas DO, Spain): This Spanish white wine offers salty freshness and tropical fruit flavours that harmonise excellently with the light spiciness of fried prawns. The crisp acidity brings freshness to the dish and accentuates the citrus flavours.
2nd Verdicchio dei Castelli di Jesi DOC (Italy): With a fine almond note, mineral profile and citrus freshness, this Italian classic is a harmonious companion. Its complexity wonderfully reflects the different components of the dish.
3rd Assyrtiko (Santorini PDO, Greece): This characterful white wine with salty minerality, lively acidity and citrus notes goes perfectly with the maritime flavours of the prawns and the lightness of the zoodles.
4th Picpoul de Pinet AOC (Languedoc, France): The zesty acidity, citrus flavours and bold character of this southern French wine make it an ideal accompaniment to shellfish. It freshens up the dish and provides clarity of flavour.
5th Lugana DOC (Italy): An elegant wine from the southern shore of Lake Garda with fruity notes of peach, lemon and a hint of minerality. Ideal for emphasising the freshness of the lemon oil and the delicate sweetness of the prawns.
The recipe:
Fried prawns on zucchini spaghetti with lemon oil
Cooking utensils
- 1 Spiralizer or julienne cutter
- 1 Large pan
- 1 Bowl for the lemon oil
- 1 Citrus juicer
- 1 spatula
Ingredients
Main ingredients:
- 2 medium zucchini
- 200 g Shrimps peeled, gutted
- 1 Garlic clove finely chopped
- 1 Tbsp olive oil
- Salt & pepper to taste
Lemon oil:
- 2 Tbsp olive oil extra virgin
- Zest of one organic lemon
- 1 tablespoon lemon juice
- Optional: pinch of chili flakes
Preparation
Prepare the zoodles
- Cut the zucchinis into fine spaghetti using a spiralizer or julienne cutter and set aside.
Mix lemon oil
- In a small bowl, mix together the olive oil, lemon juice, lemon zest and chili flakes to make a lemon oil.
Fry prawns
- Heat the olive oil in a large pan.
- Fry the garlic briefly, then add the prawns.
- Fry for 2-3 minutes per side until pink and cooked through.
- Season with salt & pepper.
Sauté the zoodles
- Briefly add the zucchini spaghetti to the pan (approx. 1 minute).
- Mix with the prawns, heat only gently – they should remain firm to the bite.
Sideboards
- Arrange the zoodles and prawns on plates.
- Drizzle with lemon oil and serve immediately.
Recommended side dishes
- Crispy ciabatta or focaccia
- Leaf salad with rocket and pomegranate seeds
- Grilled peppers with garlic and olive oil
