Sprialize the courgettes, blanch for 30 seconds in boiling water, drain and refresh in cold water. Drain until required
Heat the olive oil in a large frying pan, add the basil, garlic and spring onions and cook over a low heat to allow the basil to frazzle.
Stir in the tomatoes and cook over a high heat for 1 minute until the tomatoes begin to soften, but not break up. Add the prawns and continue to fry over the heat until the prawns are pink and no longer translucent.
Toss in the courgette and season to taste with salt and freshly ground black pepper to serve.