25 Aug prawn + courgette linguine
Summery pasta dishes make for the perfect speedy supper. This week, we’re putting the summer courgette bounty to use by pairing them with prawns in a creamy yet light pasta dish.
Prawn and Courgette Linguine
Prep Time: 5 minutes
Cooking Time: 10 minutes
150g of linguine (or enough for two people – you can use spaghetti too)
1 small courgette
1 clove of garlic
2 tablespoons of crème fraiche
175g cooked and peeled prawns
Zest of half a lemon
- Heat a drizzle of olive oil in a frying pan. Meanwhile, cook your spaghetti according to the packet’s instructions. It will take between 7 and 9 minutes.
- Make your sauce while the pasta is cooking. Finely grate the courgette. Use your hands to squeeze out any excess liquid before adding them to frying pan. Fry for 3 minutes until starting to turn a vibrant green colour.
- Finely slice the garlic and add to the courgette. Fry for a further 2 minutes. Add the crème fraiche and the prawns. Bring to a boil and then simmer until the prawns are cooked through. Grate in the zest of half a lemon. Add a generous sprinkle of salt and pepper.
- Drain the pasta and add to the frying pan. Stir so that the pasta is well coated with the crème fraiche. Serve immediately, with an extra sprinkle of black pepper on top.
This recipe first appeared in The Irish Independent on August 20th