Prawn & courgette pasta with lemongrass
Prawn & courgette pasta with lemongrass
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Ingredients
Method
Bring a large pan of salted water to the boil. Pare the courgettes into thin strips with a vegetable peeler (or use a julienne peeler or spiraliser); set aside. Add the pasta to the boiling water and cook according to pack instructions.
Meanwhile, chop the lemongrass as finely as possible. Tip into a frying pan with the oil, garlic and salt, and set over a medium-low heat. As the oil warms, it will gently cook the garlic and lemongrass; after 4-5 minutes it should be fragrant and lightly golden. Add the chilli flakes and prawns, and heat for 1 minute more. Squeeze in the lemon juice.
Drain the pasta and immediately add to the pan with the prawns. Take off the heat and toss everything together. Cool for a couple of minutes, then toss through the courgettes and coriander. Serve with lemon wedges for squeezing over.
