Bring a large pot of salted water to the boil. Cook your spaghetti according to the packet instructions (usually 8–10 minutes). Before draining, save a small cup of pasta water — it helps bring the dish together.

While the pasta cooks, use a spiraliser or julienne peeler to turn the courgettes into long, thin noodles. No fancy kit? A standard vegetable peeler makes wider ribbons that work just as well. Set aside.

Heat olive oil in a wide pan over medium-high heat. Add the garlic and let it sizzle for 30 seconds. Add the prawns in a single layer and cook for 1–2 minutes per side until they curl and turn pink. Season well.

Add the courgette noodles and drained pasta to the pan. Toss gently over medium heat for 60–90 seconds. You want the courgette to soften slightly but keep a little bite. Add a splash of pasta water if needed.

Remove from heat. Grate over the lemon zest, scatter with fresh parsley, and top with crushed pistachios. Serve immediately.