Lemon, Chilli & Prawn Linguine
This linguine dish is definitely the go-to for a busy weeknight. Simple, fresh, and prepared in a flash, this fresh pasta will put a spring in your step. Both zucchini and pasta soak up all the amazing flavour from lemon, chilli and fresh prawns in this recipe, so look out for the flavour hit!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
200 g
Green Prawns
(Contains: Crustaceans;)
1 clove
garlic
½ packet
linguine pasta
(Contains: Gluten, Wheat;)
1
birdseye chilli
1
zucchini
½
lemon
1 bunch
parsley
1 block
fetta cheese
(Contains: Milk;)
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
To prepare the ingredients, rinse the green prawns. Peel and crush the garlic. Finely chop the chilli (deseeded) and parsley. Grate the zucchini and remove any excess moisture. Zest and juice the lemon. Lastly, crumble the fetta.
Combine the prawns, garlic and half of the olive oil in a medium bowl. Cover with cling wrap and set aside for 10 minutes to marinate.
In a large saucepan, bring some salted water to the boil. Add the linguine to the boiling water and cook according to the packet directions or until ‘al dente’, stirring regularly to ensure the pasta does not stick.
Meanwhile, heat a large frying pan over a medium-high heat. Add the prawn mixture and cooking, stirring, for 1-2 minutes or until the prawns change colour. Add the chilli and zucchini and cook for 1 minute or until soft. Add the linguine to the pan, stir through the lemon zest and parsley and then remove from the heat. Drizzle with the lemon juice and the remaining oil. Fold through the fetta. Season to taste with salt and pepper. Tip: For an extra kick, add in some of the chilli seeds.
Divide the pasta between bowls to serve.
