Linguine alla Scampi e Zucchine

Ingredients

Linguine pasta

200 grams

Olive oil

2 tablespoons

Garlic

3 cloves, minced

Prawns

200 grams, peeled and deveined

Zucchini

1 medium-sized, sliced

Cherry tomatoes

200 grams, halved

Fresh basil

a handful, chopped

Lemon juice

juice of 1 lemon

Salt and pepper

to taste

Parmesan cheese

50 grams, grated

Instructions

1. Fill a large pot with water and a pinch of salt, bring it to a boil. Add the linguine and cook according to the package instructions until al dente. Once cooked, drain the pasta and set aside.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until the garlic releases its aroma, about 1 minute.
3. Add the prawns to the skillet and cook until they turn a beautiful pink, about 2-3 minutes per side. Once cooked, remove the prawns and set them aside.
4. In the same skillet, add the sliced zucchini and halved cherry tomatoes. Sauté until the zucchini becomes tender and the tomatoes begin to burst, releasing their sweet juice, about 5 minutes.
5. Return the prawns to the skillet and add the cooked linguine. Toss everything together to ensure the flavours marry together.
6. Stir in the chopped basil, lemon juice, salt, and pepper. Make sure all the ingredients are evenly coated in this light dressing.
7. Remove the skillet from the heat. Serve the linguine hot, garnished with a generous sprinkle of freshly grated Parmesan cheese.