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    Courgette and prawn linguine

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    Courgette and prawn linguine

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    300g dried linguine

    3 tbsp extra virgin olive oil

    2 courgettes, sliced

    3 garlic cloves, finely chopped

    220g pack cooked jumbo king prawns

    2 pinches cayenne pepper

    1 lemon, zest and juice

    2 big handfuls freshly grated parmigiano reggiano

    2 big handfuls basil leaves


    1 Cook the pasta in boiling, salted water for 1 minute less than the pack instructions. Meanwhile, heat the oil in  a large frying pan and add the courgettes and garlic, stirring gently over a medium heat for at least 5 minutes, until soft. Stir in the prawns, cayenne and lemon zest and juice; season. Cook for 1 minute more, until hot.

    2 Drain the pasta in a colander, reserving 3 tbsp of the cooking liquid, then toss both through the prawns and courgettes. Mix in the parmesan and most of the basil; season. Serve scattered with the remaining basil leaves.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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