Ingredients

500g prawns, shelled and deveined;
2 medium zucchini, sliced into noodles;
4 garlic cloves, minced;
1/4 cup vegetable stock (vegetable stock concentrate with 1/4 water);
2 tbsp. fresh lemon juice;
2 tbsp. fresh chives, minced;
2 tbsp. extra virgin olive oil;
Sea salt and freshly ground black pepper;

Method

Heat some oil in a skillet over medium heat.
Add the garlic and cook for 2 to 3 minutes.
Add the prawns. Cook until pink and cooked through, 2 to 4 minutes, and remove from the pan.
Pour the vegetable stock and lemon juice and scrape up the bottom of the pan. Bring to a boil and let simmer until significantly reduced.
Add the zucchini and cook for another 3 to 4 minutes.
Return the prawns to the pan, season to taste, and give everything a nice stir.
Serve, sprinkled with fresh chives.