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Prawn and courgette linguine recipe

803 ratings

Whip up this speedy prawn and courgette linguine for an easy midweek meal. Smoky grilled courgettes, tender prawns and golden pine nuts are stirred into linguine with a fragrant lemon and garlic dressing, ready in half an hour. See method

Serves 2
5 mins to prepare and 25 mins to cook
510 calories / serving
Dairy-free

Ingredients

1 courgette, thinly sliced
175g linguine
2 tbsp 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
1 tbsp freshly chopped parsley
1 tbsp pine nuts, toasted
ground black pepper

If you haven't got linguine, try using spaghetti instead

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

Heat a griddle or non-stick pan over a high heat. When the pan is hot, add the courgette slices and cook for 5 mins, 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 mins. Add the grilled courgettes and lemon juice and heat for a further 1 min.
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.

See more Pasta recipes