Module 6 · Comfort
Creamy Lemon-Garlic Zucchini Fettuccine with Prawns
Creamy Lemon-Garlic Zucchini Fettuccine with Prawns is a keto dinner with 9 g net carbs, 33 g protein and 39 g fat per serving (519 kcal). It serves 4 and takes 40 minutes in total.
Silky ribbons of zucchini in a glossy parmesan cream with garlicky prawns and wilted spinach: restaurant pasta comfort, not a sad salad.
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Allergens in this Ketogeni recipe: crustaceans, milk. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 4 servings · Active time: 30 min · Total time: 40 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 9 g |
| Protein | 33 g |
| Fat | 39 g |
| Energy | 519 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 800 g zucchini, cut into ribbons or spiralised
- 1 tsp fine sea salt
- 400 g raw prawns, peeled
- 40 g butter
- 3 clove garlic, finely sliced
- 200 ml heavy cream
- 80 g Parmesan, finely grated
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 150 g baby spinach
- 20 g pine nuts, toasted
- 1 tbsp extra-virgin olive oil
- 1 tsp black pepper
- 1 handful fresh parsley, chopped
Step-by-step method
- Salt the zucchini ribbons in a colander and leave 15 minutes; press out the liquid and pat dry.
- Toast pine nuts in a dry pan until golden; tip out.
- Season prawns with salt and pepper. Sear in 1 tbsp olive oil in a hot wide pan, about 1 minute per side until just pink; remove.
- Lower heat, melt butter, add garlic for 30 seconds without browning.
- Pour in cream and bring to a gentle simmer; reduce 3 minutes until it coats a spoon. Whisk in Parmesan off the boil until smooth.
- Add lemon zest and juice, then the spinach to wilt in the sauce.
- Add the zucchini and toss over medium heat for just 90 seconds so it stays al dente. Return the prawns.
- Serve at once, topped with pine nuts, parsley, extra Parmesan and pepper.
Chef’s tips
- Never boil the zucchini; 90 seconds in the sauce is enough or it turns watery.
- Add Parmesan off a hard boil to avoid a grainy sauce.
- If the sauce thins, a spoon of cream cheese rescues it.
- Cut ribbons with a peeler for a wide fettuccine feel.
Variations
- Chicken thigh in place of prawns.
- Shirataki or palmini: rinse well, dry-fry 3 minutes, then use as above.
- Carbonara: egg yolks and crisp guanciale, no cream.
- Vegetarian: sauteed mushrooms and artichoke hearts.
Storage
Best eaten fresh. Sauce alone keeps 2 days chilled; reheat gently and add freshly salted zucchini. Do not freeze.
Questions and answers
How many net carbs are in Creamy Lemon-Garlic Zucchini Fettuccine with Prawns?
One serving has 9 g net carbohydrates, 33 g protein and 39 g fat (519 kcal). The recipe makes 4 servings. These figures are estimates; your own ingredients may differ.
Can I make Creamy Lemon-Garlic Zucchini Fettuccine with Prawns ahead, store or freeze it?
Best eaten fresh. Sauce alone keeps 2 days chilled; reheat gently and add freshly salted zucchini. Do not freeze.
Which allergens are in Creamy Lemon-Garlic Zucchini Fettuccine with Prawns?
It contains crustaceans and milk, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Creamy Lemon-Garlic Zucchini Fettuccine with Prawns gluten-free?
Yes. None of the ingredients contain gluten. Check the labels of processed ingredients such as stock or spices.
Can I vary Creamy Lemon-Garlic Zucchini Fettuccine with Prawns?
Yes. Chicken thigh in place of prawns. Shirataki or palmini: rinse well, dry-fry 3 minutes, then use as above. Carbonara: egg yolks and crisp guanciale, no cream.