Prawn & Courgette Pasta

Ingredients

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  1 tbspn or 15g

• Garlic

  Raw

  1 clove or 3g

• Butter

  Unsalted - Great Value

  1 tablespoon or 14g

• Courgette

  Raw, with skin - Sainsbury's

  1 large or 500g

• Linguine

  Great Value - Great Value

  200g

• King Prawns

  Jumbo, Raw - Morrisons

  200 g or 200g

Directions

1. Boil a kettle (used in step 2) Drain the prawns and pat completely dry with kitchen roll
2. Add the pasta to a pot of boiling water with salt (optional) for 7-9 min, until the pasta is nearly cooked with a slight bite, stirring occasionally
3. Meanwhile, slice the courgette(s) in half lengthways discarding the ends Peel lengths off of the courgette halves to form long ribbons, reserving the inner flesh Set the courgette ribbons aside for step 6
4. Chop the inner courgette flesh into 1cm pieces for step 6 Crush the garlic with the side of a knife, peel it and chop finely (or grate)
5. Add 1-2 tbsp of olive oil to a large pan (preferably non-stick) on a medium heat Once the oil is hot, add the garlic and oregano and cook for 1 min, or until just browned, stirring regularly Tip: Don't walk away as it can burn quite quickly!
6. Add the courgette pieces (not the ribbons) to the oregano and cook for 3-5 min, until softened, stirring often Meanwhile, return to the pasta pot and once nearly finished cooking, submerge the ribbons for 30 sec-1 min, until just softened Drain both, and reserve the pasta water for step 7
7. Add 35g (70g) of butter to the courgette and oregano mix Once melted, add the prawns and cook for 2 min or until pink and cooked through Season to taste with salt and plenty of pepper
8. Add the pasta and courgette ribbons to the pan and mix well Tip: If the pasta becomes too dry, add a few splashes of the reserved pasta water Check for seasoning and serve Enjoy!
9. Recipe by: Alice Feaver (source: https://www.gousto.co.uk/cookbook/fish-recipes/prawn-courgette-pasta)

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