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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.
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