Prawn and courgette linguine

Prawn and courgette linguine recipe

778 ratings

See method

  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 510 calories / serving

Ingredients

  • 1 courgette, thinly sliced
  • 175g linguine
  • 2tbsp extra virgin olive oil
  • 1 garlic clove, sliced
  • 1 pinch chilli flakes
  • grated zest and juice of ½ lemon
  • 175g pack cooked and peeled king prawns
  • 1tbsp freshly chopped parsley
  • 1tbsp pine nuts, toasted
  • ground black pepper

Each serving contains

  • Energy

    2140kj
    510kcal
    26%
  • Fat

    21g 30%
  • Saturates

    2g 10%
  • Sugars

    3g 3%
  • Salt

    3.6g 60%

of the reference intake
Carbohydrate 50.8g Protein 32.6g Fibre 1.3g

Method

  1. 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.
  2. 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.
  3. 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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