King Prawn, Garlic and Courgette Pappardelle
- 2 tbsp olive oil
- 500g grated courgette
- 1 crushed garlic clove
- 1 red chilli, finely chopped
- 200g pappardelle or similar
- 200g raw king prawns, peeled
- 1 lemon, zest and juice only
- Chopped parsley
- Heat the oil in a frying pan and cook the courgette for 5 mins. Stir through the chilli and garlic, season well, and toss together. Meanwhile, cook the pasta in boiling salted water until al dente, then drain and reserve a splash of cooking water.
- Add the prawns to the pan with the courgette mixture and cook for 2 mins or until pink and cooked through. Toss through the pappardelle, lemon zest and juice, the parsley, some black pepper and a splash of cooking water. Serve in shallow bowls, with more parsley over the top if you fancy.
10 mins
2 serving