Prawn & courgette pasta with lemongrass

Name: Prawn & courgette pasta with lemongrass
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 150 g conchiglie rigate (or any pasta shape); 2 medium courgettes, ends trimmed; 2 fresh lemongrass stalks, woody ends trimmed and tough outer leaves removed; 3 tbsp olive oil; 1 garlic clove, finely chopped; 1 pinch salt; 1 pinch chilli flakes; 150 g Waitrose & Partners cooked Extra Large King Prawns; ½ lemon, juice, plus extra wedges to serve; Small handful roughly chopped coriander

A light and fresh pasta dish that's packed with flavour. Quick to prepare and on the table in under 30 minutes!

3.5 out of 5 stars(2) Rate this recipe

Source of fibreSource of protein1 of your 5 a day

Serves2
CourseSnack
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

150g conchiglie rigate (or any pasta shape)
2 medium courgettes, ends trimmed
2 fresh lemongrass stalks, woody ends trimmed and tough outer leaves removed
3 tbsp olive oil
1 garlic clove, finely chopped
1 pinch salt
1 pinch chilli flakes
150g Waitrose & Partners cooked Extra Large King Prawns
½ lemon, juice, plus extra wedges to serve
Small handful roughly chopped coriander

Method

Bring a large pan of salted water to the boil. Pare the courgettes into thin strips with a vegetable peeler (or use a julienne peeler or spiraliser); set aside. Add the pasta to the boiling water and cook according to pack instructions.
Meanwhile, chop the lemongrass as finely as possible. Tip into a frying pan with the oil, garlic and salt, and set over a medium-low heat. As the oil warms, it will gently cook the garlic and lemongrass; after 4-5 minutes it should be fragrant and lightly golden. Add the chilli flakes and prawns, and heat for 1 minute more. Squeeze in the lemon juice.
Drain the pasta and immediately add to the pan with the prawns. Take off the heat and toss everything together. Cool for a couple of minutes, then toss through the courgettes and coriander. Serve with lemon wedges for squeezing over.

Cook’s tip

At the height of their season, courgettes are tender and sweet, and lovely eaten raw in thin ribbons like this. If you prefer, just slice and pan-fry until golden.