Sunday, 5 February 2012

Linguini with courgettes, chilli, garlic and prawns

Linguine with courgettes, chilli, garlic and prawns

100g linguine
10 - 15 raw shelled king prawns,  depending on size
1 courgette, sliced down middle length ways and then sliced
1 small red chilli, deseeded and sliced into thin slithers
1 garlic clove, sliced thin
salt and pepper
olive oil
grated Parmesan
fresh parsley
Bring pan of salted water to the boil.

In a deep frying pan cook the sliced garlic and chilli over a medium heat in olive oil, so as not to colour the garlic or loose the freshness of the chilli.

Place the linguine in the salted boiling water to cook.

Add the courgettes and prawn to the chilli-garlic oil and stir round. Once the prawns begin to colour, add a couple of spoons of the water that the pasta is cooking in then add a good pinch of the grated Parmesan to the chilli-garlic oil and stir round (this will help create a creamy almost dressing to coat the pasta).

Once the prawns are cooked through and the pasta is al dente add the pasta to the sauce, add the chopped parsley  and toss together well, so all the pasta is coated. Season to taste.

In the serving bowl place a good pinch of grated Parmesan then place the pasta on top and top with a little more grated Parmesan.

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