Swahili Coast Garlic Prawn Pasta with Zucchini Ribbons

In a small bowl, whisk together all sauce ingredients: soy sauce, minced garlic, brown sugar, oyster sauce, grated ginger, and sesame oil. Set aside.

In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain well.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp and 2 tablespoons of the prepared sauce. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 2-3 minutes. Remove shrimp from the skillet and set aside.

To the same skillet, add the diced bell pepper, zucchini, and grated carrot. Sauté, stirring frequently, until the vegetables are tender-crisp, about 3-4 minutes. Season with salt, black pepper, and Chef Stone's Secret Spice™️.

Return the cooked spaghetti and shrimp to the skillet with the vegetables. Pour in the remaining sauce and toss everything together until well combined and heated through, about 2-3 minutes.

Serve immediately, garnished with fresh cilantro leaves for a vibrant finish.