Courgette & King Prawn Linguine with Chilli
Ingredients
- 320 g linguine
- 350 g raw king prawns, peeled
- 2 courgettes
- 3 garlic cloves
- 1 tsp dried chilli flakes
- 4 tbsp olive oil
- 1 lemon
- 15 g fresh flat-leaf parsley
Nutrition (per serving)
- Calories
- 500 kcal
- Protein
- 26.3 g
- Carbohydrate
- 60.8 g
- of which sugars
- 5.1 g
- Fat
- 15.7 g
- of which saturates
- 2.4 g
- Fibre
- 4.9 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the linguine in a large pan of well-salted boiling water according to packet instructions. Reserve a mugful of pasta water before draining.
- 2
Meanwhile, coarsely grate the courgettes and finely slice the garlic.
- 3
Heat the olive oil in a wide frying pan over medium-high heat. Fry the garlic and chilli flakes for 1 minute, then add the courgettes and cook for 3 minutes.
- 4
Add the prawns and cook for 2–3 minutes until pink and cooked through.
- 5
Add the drained linguine to the pan with a splash of pasta water and toss well to combine.
- 6
Finish with a squeeze of lemon juice and chopped parsley. Serve immediately.
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