Prepare the courgette noodles: Using a spiraliser or a julienne peeler, turn the courgettes into long, thin noodles. Place them in a colander, sprinkle with a pinch of salt, and let them sit for 5 minutes. You’ll see small beads of moisture form on the surface — this draws out excess water so your stir-fry doesn’t turn soupy. Gently pat the noodles dry with a clean tea towel.

Season the prawns: In a bowl, toss the prawns with the paprika, a pinch of salt, and a good grind of black pepper. The orange-red paprika will coat each prawn evenly, giving them a warm, appetising colour when cooked.

Heat the pan: Place a large wok or frying pan over high heat. Add the olive oil and butter, swirling until the butter melts and begins to foam. You’ll hear a gentle sizzle as soon as the oil hits the pan — that’s your cue that it’s hot enough.

Cook the prawns: Add the seasoned prawns in a single layer — avoid crowding them. Let them cook undisturbed for 60 seconds, until the undersides turn a deep coral pink and the edges start to curl. Flip each prawn and cook for another 45 seconds. They should feel firm to the touch and smell wonderfully sweet and briny. Transfer the prawns to a plate and set aside.

Sauté the garlic: Reduce the heat to medium. Add the minced garlic to the pan and stir constantly for 20 seconds, until it becomes fragrant and just golden. Be careful not to let it burn — burnt garlic turns bitter and will ruin the dish’s delicate balance.

Stir-fry the courgette noodles: Add the courgette noodles to the pan, tossing them with tongs to coat in the garlicky butter-oil mixture. Cook for 2–3 minutes, stirring often. The noodles will soften slightly but should still have a slight crunch — think al dente pasta. You’ll notice a vibrant green colour and hear a soft hissing sound as the moisture releases.

Combine and finish: Return the cooked prawns to the pan, add the lemon juice and chilli flakes if using, and toss everything together for 30 seconds. The lemon juice will brighten the dish, cutting through the richness of the butter. Remove from heat immediately to prevent the prawns from overcooking.

Serve: Divide the stir-fry among four bowls. Garnish with fresh parsley and a sprinkle of Parmesan, if desired. The noodles should glisten, the prawns should be perfectly pink, and the aroma should be intensely garlicky and fresh.