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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

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


Serves 2

Prep Time: 5 minutes

Cooking Time: 10 minutes


150g of linguine (or enough for two people – you can use spaghetti too)

Olive oil

1 small courgette

1 clove of garlic

2 tablespoons of crème fraiche

175g cooked and peeled prawns

Zest of half a lemon




  1. 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.
  1. 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.
  1. 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.
  1. 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 

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