Prawn and Courgette Linguine with Chilli and Lemon

• 400 gdried linguine
• 400 graw king prawns, peeled and deveined
• 400 gcourgettes, cut into 1 cm dice
• 4garlic cloves, thinly sliced
• 2red chillies, thinly sliced
• 30 mllemon juice
• 4 tbspextra virgin olive oil
• 100 mldry white wine
• 20 gflat-leaf parsley, roughly chopped
• Fine salt, to taste
• 30 gparmesan, finely grated (optional)
• 1 tbspolive oil (optional)
• 1lemon, cut into wedges (optional)
• ½ tspchilli flakes (optional)
• Finely grated lemon zest (2 g)
• Black pepper, to taste

Method

1. 1Bring a large pan of well-salted water to the boil. Cook the linguine for 1 minute less than the packet instructions, then reserve 200ml of pasta water before draining.
2. 2While the pasta cooks, heat 3 tbsp of the olive oil in a large, wide frying pan over a high heat. Add the diced courgette and cook for 5–6 minutes until golden at the edges and just tender.
3. 3Push the courgette to one side, reduce the heat to medium and add the remaining 1 tbsp olive oil. Add the garlic and chilli and cook for 1–2 minutes until fragrant and just starting to turn golden.
4. 4Pour in the white wine and let it bubble for 2 minutes until reduced by half and the sharp alcohol smell has gone.
5. 5Add the prawns in a single layer and cook for 2–3 minutes, turning once, until pink outside and opaque throughout.
6. 6Add the drained linguine to the pan along with a splash of the reserved pasta water. Toss everything together over a medium heat for 1–2 minutes until the sauce clings to the pasta and looks glossy; add more pasta water a little at a time if needed.
7. 7Remove from the heat, squeeze over the lemon juice, add the lemon zest and scatter over most of the parsley. Season well with salt and pepper and toss once more.
8. 8Divide between four bowls and finish with the remaining parsley. Add any of the optional chilli flakes, finishing olive oil, parmesan and lemon wedges if using.

Per serving

kcal

641

protein

37.7g

fibre

4.6g

carbs

81.3g

fat

16.2g