Prepare the Zoodles: Using a spiralizer, turn the courgettes into noodles. If you don't have one, you can use a julienne peeler or a standard vegetable peeler to create long, thin ribbons. Place the zoodles in a colander set over a bowl or in the sink.

Salt the Zoodles: Sprinkle the 1 tablespoon of coarse sea salt over the courgette noodles and toss gently with your hands to distribute it evenly. Let them sit for 10-15 minutes. You will see water begin to pool underneath the colander. This step is vital for a non-watery dish.

Dry the Zoodles: After salting, rinse the zoodles lightly under cold water to remove the excess salt. Then, gently squeeze a handful at a time to remove as much water as possible. Lay them out on a clean tea towel or paper towels and pat them thoroughly dry. Set aside.

Start the Sauce: Heat the olive oil in a large frying pan or skillet over a medium heat. Add the sliced garlic and chopped chilli. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and just beginning to turn a pale golden colour. Be careful not to let it burn, or it will become bitter.

Cook the Prawns: Add the prepared prawns to the pan in a single layer. Season with a little black pepper. Cook for 1-2 minutes on each side, until they are pink and opaque. Add the halved cherry tomatoes and cook for another minute until they just start to soften.

Combine Everything: Add the dried zucchini noodles to the pan with the prawns. What works best for me is using tongs to toss everything together gently but quickly. Cook for only 1-2 minutes. You want the zoodles to be warmed through and slightly tender, but still have a pleasant bite (al dente). Overcooking will make them release more water and become mushy.

Finish and Serve: Turn off the heat. Add the lemon zest, lemon juice, and chopped parsley. Toss everything together one last time. Serve immediately, garnished with a pinch of red pepper flakes and a sprinkle of grated Parmesan, if using.