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Courgette and prawn linguine
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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.
Typical values per serving:
This recipe was first published in July 2015.
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