Prawn and Courgette Linguine
Summary
Servings:
1
Prep time:
30 minutes
Description
Prawn and courgette linguine
Ingredients
- 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
Instructions
- Cook the linguine according to the packet instructions, drain and set aside.
- 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.
- Add a little water if it looks dry. Add the pasta, mix well and heat through.
- Stir in the courgetties, toss well and heat for around 30 seconds so the courgette doesn’t break up.
- Remove from the heat and stir in the lemon zest and juice, olive oil and basil.
- Season well and serve.
Notes
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.
Ingredients: