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Paleo Spaghetti with Prawns, Pesto & Pistachios

This recipe is one of our favorites. It takes less than 15 minutes to get on the table and it’s a culinary triumph. This taste sensation combines dairy-free pesto with just-cooked zucchini spaghetti, plump and juicy prawns and crunchy pistachios. You have to try it to understand how seriously good it tastes and how good it is for you.

Serves 4

Prep time: 10 minutes

Cooking time: 6 minutes

Course: Main

Allergens: Nuts, shellfish



4 tablespoons coconut oil

700 g raw king prawns, shelled and deveined, with tails intact

4–5 zucchini, spiralized into thin noodles


Pesto ingredients

2 garlic cloves, chopped

1 large handful of basil leaves, plus extra to serve

1 large handful of mint leaves

60 g pine nuts, toasted

120 ml olive oil

1½ tablespoons lemon juice

sea salt and freshly ground black pepper


Ingredients for serving

extra-virgin olive oil

80 g (½ cup) pistachio nuts (activated if possible), toasted and roughly chopped

lemon wedges

chilli flakes (optional)



To make the pesto, place all the ingredients in the bowl of a food processor and whiz until the herbs and nuts are finely chopped. Taste and season with salt and pepper.

Next, melt 2 tablespoons of coconut oil in a large frying pan over medium–high heat. Season the prawns with salt and pepper, then cook in batches, for 1 minute on each side until cooked through. Remove the prawns from the pan and set aside, covered with foil to keep warm.

Wipe the pan clean and place over medium heat. Add the remaining coconut oil and the zucchini spaghetti and sauté for 2 minutes until the zucchini is almost cooked through. Season with a little salt and pepper. Remove from the heat, add the cooked prawns and the pesto and toss to combine.

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.


Serves 4

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