Prawn and Zucchini Linguine
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.
Prawn and Zucchini Linguine
Serves 2
Ingredients
250g Linguine or spaghetti
2-3 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
Method
Cook the pasta as per instructions in boiling salted water.
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.
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.
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.