Courgette and prawn linguine


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.

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

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,931kj
Fat 15.7g
Saturated Fat 4.3g
Carbohydrate 55.5g
Sugars 3g
Protein 23.9g
Salt 1g
Fibre 3.6g

Click here for more information about health and nutrition

4 stars

Average user rating Based on 70 ratings

This recipe was first published in Thu Jul 30 16:38:00 BST 2015.