Prawn and Zucchini Pasta (Linguine)

This is zesty prawn and zucchini pasta is a healthy balanced dish and super easy to make. I normally just use frozen raw prawns so that I can whip it up for a quick lunch. The chili gives it a nice kick it works just as well without. If I want to make it lower carb then I just add more zucchini and less pasta.

Prawn and Zucchini Linguine Pasta

Serves 2

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Prawn and Zucchini Linguine

Yield: 2

Author: Dee Kirk

This is zesty shrimp pasta is a healthy balanced dish and super easy to make. I normally just use frozen raw prawns so that I can whip it up for a quick lunch. The chili gives it a nice kick it works just as well without. If I want to make it lower carb then I just add more zucchini and less pasta.

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Ingredients

• 250g Linguine or spaghetti
• 3 courgettes, spiralized or cut into thin strips
• 20 raw prawns, heads removed
• 2 cloves of garlic, minced
• Olive oil
• Zest of one lemon
• 1 tablespoon of lemon juice
• Small bunch of flat parsley, chopped
• 1 red chili, deseeded and finely chopped (optional)
• Salt and Pepper to taste

Instructions

1. Cook the pasta as per instructions in boiling salted water.
2. Meanwhile, in a pan gently fry the zucchini and half the garlic with a little olive oil and season with salt and pepper for about 2-3 minutes. Be careful not to let it go soft. Remove and set aside.
3. In the same pan fry the prawns and the rest of the garlic in a little more olive oil and season with salt and pepper. Be careful not to overcook the prawns; they should not take more than 2 minutes on each side.
4. Once cooked, combine with the pasta, zucchini, half of the parsley, lemon zest, lemon juice, and the drained pasta. Loosen the sauce with a couple of tablespoons of the cooking water and a lug of olive oil. Season with salt and pepper to taste and garnish with the chopped parsley and chili. Serve immediately.

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