Prawn and Courgette Linguine


Prawn and courgette linguine


  • 1 tablespoon olive oil
  • 350g shelled king prawns
  • 100g dried linguine
  • 2 cloves of garlics, crushed
  • 3 courgettes cut, into thin ribbons
  • ½ a lemon, juiced
  • 5 basil leaves, chopped
  • ½ tablespoon chilli flakes


  1. Cook the linguine according to the packet instructions, drain and set aside.
  2. Heat the oil in a heavy-based frying pan over a medium heat, add the prawns, garlic and chilli flakes, and cook for 3-4 minutes.
  3. Add a little water if it looks dry. Add the pasta, mix well and heat through.
  4. Stir in the courgetties, toss well and heat for around 30 seconds so the courgette doesn’t break up.
  5. Remove from the heat and stir in the lemon zest and juice, olive oil and basil.
  6. Season well and serve.


Courgettes are in season between June and October. It's a light vegetable, perfect to be enjoyed during the summer months. They are very recommended for lighter meals in the hot weather, as courgettes have a high water content and are low in calories.The courgette flowers are also edible and taste great stuffed.

Photo Credit: Jonny Hughes @jonny2love
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