Prawn and courgette linguine recipe
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
Each serving contains
- Energy
- 2140kJ 510.0kcal
- Fat
- 21g
- Saturates
- 2g
- Salt
- 3.6g
- Sugars
- 3g
of the Reference intake
Carbohydrate 50.8gProtein 32.6gFibre 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
