Meals and Courses

  • 400 g (13 oz) dried linguine
  • 3 tablespoons olive oil
  • 200 g (7 oz) peeled raw king prawns
  • 2 garlic cloves, crushed
  • finely grated rind of 1 unwaxed lemon
  • 1 fresh red chilli, deseeded and finely chopped
  • 400 g (13 oz) courgettes, coarsely grated
  • 50 g (2 oz) unsalted butter, cut into cubes
  • salt

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain.

Meanwhile, heat the oil in a large frying pan over a high heat until the surface of the oil seems to shimmer slightly. Add the prawns, garlic, lemon rind and chilli, season with salt and cook, stirring, for 2 minutes until the prawns turn pink. Add the courgettes and butter, season with a little more salt and stir well. Cook, stirring, for 30 seconds.

Toss in the pasta and stir until the butter has melted and all the ingredients are well combined. Serve immediately.

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