Heat a griddle or non-stick pan over a high heat. When the pan is hot, add the courgette slices and cook for 5 minutes, turning once, until golden. Meanwhile, cook the linguine according to the packet instructions.
Add 1 tbsp of olive oil to a frying pan over a medium heat then add the garlic and chilli flakes. Stir-fry for a few seconds, then add the lemon zest and prawns and heat through for 3 minutes. Add the grilled courgettes and lemon juice and heat for a further minute.
Drain the pasta then add the prawn and courgette mixture along with the parsley, toasted pine nuts and remaining olive oil. Toss well, season and serve immediately.
Need equipment? The Gordon Ramsay 4 pack of Pasta Bowls is the perfect item to help you serve up this recipe.