Prawn, Courgette and Cherry Tomato Linguine

Method

1. Step 1 of 12

   Bring a large pan of well-salted water to the boil on the hob.

   • Salt

   

2. Step 2 of 12

   Halve the cherry tomatoes.

   • Cherry tomatoes

   

3. Step 3 of 12

   Cut the courgette into rounds, then halve them into half-moons.

   • Courgette

   

4. Step 4 of 12

   Thinly slice the garlic.

   • Garlic cloves

   

5. Step 5 of 12

   Cook the linguine in the boiling water until al dente.

   • Linguine
   9 min

   

6. Step 6 of 12

   Heat the olive oil in a large frying pan and cook the garlic and chilli flakes until fragrant.

   • Olive oil
   • Garlic cloves
   • Dried chilli flakes
   1 min

   

7. Step 7 of 12

   Add the courgette with a pinch of salt and fry over medium-high heat until lightly coloured.

   • Courgette
   • Salt
   5 min

8. Step 8 of 12

   Add the tomatoes and the wine and simmer until the skins split and the liquid reduces a little.

   • Cherry tomatoes
   • Dry white wine
   3 min

   

9. Step 9 of 12

   Stir in the prawns and cook until pink, opaque and cooked through to 63 °C.

   • Raw peeled prawns
   63 °C / 145 °F4 minShrimp, lobster, crab and scallops to 63 °C / 145 °F

   

10. Step 10 of 12

    Scoop out 100 ml of the pasta water, then drain the linguine.

    • Linguine

    

11. Step 11 of 12

    Toss the pasta into the pan with splashes of the reserved water until the sauce clings.

    • Linguine

    

12. Step 12 of 12

    Finish with chopped parsley, a squeeze of lemon and black pepper.

    • Flat-leaf parsley
    • Lemon
    • Black pepper