Spaghetti with Prawns, Pesto, and Pistachios

14 29 647
Ingredients Minutes Calories
Prep Cook Servings
14 min 15 min 6
Spaghetti with Prawns, Pesto, and Pistachios
Health Highlights
High Protein and "healthy" Fats!


4 tbsp Coconut oil
681 gm Prawns, raw (or shrimp; shelled and deveined, with tails intact)
4 medium Zucchini (spiralized or peeled into thin noodles)
2 clove(s) Garlic (chopped; for pesto)
1 cup Basil, fresh (large handful; plus extra to serve; for pesto)
1 cup Mint, fresh (large handful; for pesto)
57 gm Pine nuts, dried (toasted; for pesto)
1/2 cup Olive Oil, Extra Virgin (for pesto)
1 1/2 tbsp Lemon juice (for pesto)
1 pinch Salt and pepper (for pesto)
1/4 cup Extra virgin olive oil
1/2 cup Pistachio nuts (toasted and roughly chopped)
4 lemon wedge Lemon
1/2 tsp Hot pepper (chili) flakes (to taste)


  1. Melt half the coconut oil in a large frying pan over medium-high heat. Season the prawns or shrimp with salt and pepper, then cook, in batches, for one minute on each side until just cooked through. Remove the prawns or shrimp from the pan and set aside, cover to keep warm.
  2. Wipe the pan clean and place over medium heat. Add the remaining coconut oil and the zucchini spaghetti and sauté for two minutes until the zucchini is almost cooked through. Season with a little salt and pepper. Remove from heat.
  3. Place pesto ingredients in a food processor or blender and blend until smooth.
  4. Add the cooked prawns to the zucchini noodles and then add the pesto. Toss to combine.
  5. Transfer the spaghetti mixture to a large platter or serving plates, drizzle on some extra-virgin olive oil, sprinkle over the pistachios, add a squeeze of lemon juice and scatter on some basil leaves and a few chilli flakes, if desired.





Nutrition Facts

Per Portion

Calories 647
Calories from fat 441
Calories from saturated fat 125
Total Fat 49 g
Saturated Fat 13.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.5 g
Monounsaturated Fat 24.2 g
Cholesterol 172 mg
Sodium 87 mg
Potassium 1081 mg
Total Carbohydrate 26.0 g
Dietary Fiber 4.1 g
Sugars 21.2 g
Protein 27.5 g

Dietary servings

Per Portion

Meat 1.3
Meat Alternative 0.7
Vegetables 2.2

Energy sources