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:
Gebratene Garnelen auf Zucchini-Spaghetti mit Zitronenöl
Kochutensilien
- 1 Spiralizer oder Julienneschneider
- 1 Große Pfanne
- 1 Schüssel für das Zitronenöl
- 1 Zitruspresse
- 1 Pfannenwender
Zutaten
Hauptzutaten:
- 2 mittelgroße Zucchini
- 200 g Garnelen geschält, entdarmt
- 1 Knoblauchzehe fein gehackt
- 1 EL Olivenöl
- Salz & Pfeffer nach Geschmack
Zitronenöl:
- 2 EL Olivenöl extra vergine
- Abrieb einer Bio-Zitrone
- 1 EL Zitronensaft
- Optional: Prise Chiliflocken
Zubereitung
Zoodles vorbereiten
- Zucchini mit einem Spiralizer oder Julienneschneider in feine Spaghetti schneiden und beiseitestellen.
Zitronenöl anrühren
- In einer kleinen Schüssel Olivenöl, Zitronensaft, Zitronenabrieb und Chiliflocken zu einem Zitronenöl verrühren.
Garnelen braten
- Olivenöl in einer großen Pfanne erhitzen.
- Knoblauch kurz anbraten, dann Garnelen hinzugeben.
- 2–3 Minuten pro Seite braten, bis sie rosa und durchgegart sind.
- Mit Salz & Pfeffer würzen.
Zoodles sautieren
- Zucchini-Spaghetti kurz (ca. 1 Minute) in die Pfanne geben.
- Mit den Garnelen vermengen, nur leicht erhitzen – sie sollen bissfest bleiben.
Anrichten
- Zoodles und Garnelen auf Tellern verteilen.
- Mit Zitronenöl beträufeln und sofort servieren.
Empfohlene Beilagen
- Knuspriges Ciabatta oder Focaccia
- Blattsalat mit Rucola und Granatapfelkernen
- Gegrillte Paprika mit Knoblauch und Olivenöl
