for 4 person

Linguine

400 g	pasta (e.g. Linguine)
	salted water, boiling
1 tbsp	olive oil

Prawns

2 tbsp	olive oil
2	shallots, cut into strips
6	garlic cloves, sliced
400 g	frozen prawn tail, peeled and raw (organic), defrosted
50 g	butter
2	courgettes (approx. 400 g) quartered lengthwise, shaved into thin strips
1 tsp	salt
a little	pepper
2 dl	white wine
½ bunch	flat-leaf parsley, finely chopped
½ bunch	peppermint, finely chopped
1	organic lemon, cut into wedges

How it's done

Linguine

Cook the pasta in boiling salted water until just al dente. Drain the pasta, return to the pan, add the oil, mix.

Prawns

Heat the oil in a wide frying pan. Fry the shallots, garlic and prawns for approx. 2 mins. Add the butter, melt. Add the courgette strips and fry for approx. 3 mins., season. Pour in the wine, reduce for approx. 5 mins. Add the pasta, mix, heat gently. Mix in the parsley and mint, plate up. Serve with lemon wedges.

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