Lemon Garlic Prawn Linguine with Zucchini and Spinach in a Creamy White Wine Sauce

Boil a pot of water for step 2. Peel and mince the garlic. Cut the lemon in half. Juice half the lemon and thinly slice the other half. Pick and chop flatleaf parsley leaves, discarding the stems. Julienne the zucchini or use a peeler to create thin ribbons.

Tip! You could use a spiraliser to create thin zucchini noodles if you wish.

Add the linguine to the pot of boiling water, stirring gently to separate strands. Cook 9-10 minutes, or until al dente. Reserve 1?2 cup pasta cooking water then thoroughly drain the cooked pasta.

Drizzle some olive oil into a large frying pan over a medium-high heat. Add prawns, minced garlic, chilli flakes, lemon slices and season with salt and pepper. Cook, stirring occasionally until prawns are pink and opaque, about 3 minutes. Remove the lemon slices and discard.

To the pan with the prawns, add butter, lemon juice, thickened cream and white wine. Stir until melted and combined. Add the baby spinach and zucchini to wilt and warm through.

Tip! Add the some of the reserved pasta water if the pan is too dry.

Add the pasta to the prawns and green vegetables and mix gently to combine. Divide the lemon garlic prawn linguine between serving plates and garnish with parsley. Enjoy!

Boil a pot of water for step 2. Peel and mince the garlic. Cut the lemon in half. Juice half the lemon and thinly slice the other half. Pick and chop flatleaf parsley leaves, discarding the stems. Julienne the zucchini or use a peeler to create thin ribbons.

Tip! You could use a spiraliser to create thin zucchini noodles if you wish.

Add the linguine to the pot of boiling water, stirring gently to separate strands. Cook 9-10 minutes, or until al dente. Reserve 1?2 cup pasta cooking water then thoroughly drain the cooked pasta.

Drizzle some olive oil into a large frying pan over a medium-high heat. Add prawns, minced garlic, chilli flakes, lemon slices and season with salt and pepper. Cook, stirring occasionally until prawns are pink and opaque, about 3 minutes. Remove the lemon slices and discard.

To the pan with the prawns, add butter, lemon juice, thickened cream and white wine. Stir until melted and combined. Add the baby spinach and zucchini to wilt and warm through.

Tip! Add the some of the reserved pasta water if the pan is too dry.

Add the pasta to the prawns and green vegetables and mix gently to combine. Divide the lemon garlic prawn linguine between serving plates and garnish with parsley. Enjoy!