Summer Fresh Prawn, Zucchini & Mint Pasta

Recipe By:

Megann's Kitchen

megannskitchen.blogspot.com.au [1]

Prep Time:

15 minutes

Cook Time:

15 minutes

Serves:

:: Since starting back at work, this has become a family favourite for us. It is wonderfully fresh, very fast & delicious! Not to mention one of my son's favourite meals... YUM! - follow onto Megann's Kitchen site at megannskitchen.blogspot.com.au for more detail & step by step images

Prawn, Zucchini & Mint Pasta

Ingredients

400g pasta (tagliatelle, fettuccine, chitarra, spaghetti)
Extra virgin olive oil
2 zucchinis (courgettes), sliced lengthways into 3mm wide ribbons
1 garlic clove, finely chopped
400g large, uncooked prawn tails
Zest of 1 lemon
½ tsp crumbled dried chilli
1 anchovy fillet
100 ml dry white wine
50g butter, chopped
¼ cup mint leaves, torn
½ cup of flat-leaf parsley, finely chopped
Sea salt and freshly ground black pepper
An extra drizzle of olive oil, to finish

Method

Cook the pasta in a large pot of boiling salted water according to packet instructions & al dente. Drain.
While past is cooking, heat 2 tablespoons olive oil in a large non-stick pan over a medium heat.
Add garlic & sauté until soft & fragrant.
Add prawns, chilli, anchovies, lemon zest & cook for about 1 minute or until the prawns just turn opaque. Add wine & allow it to evaporate a little. Add zucchini & heat through.
Add butter & drained pasta, sprinkle over the mint & parsley, tossing & stirring to combine all the ingredients. As soon as dish is heated through, remove the pan from the heat.
Season with ground black pepper & sea salt to taste & add a drizzle of olive oil. Garnish with extra herbs.
Serve immediately.

Tips & Hints

Megann's Kitchen Notes :: Prepare all of your ingredients & measurements before you start cooking as it is a fast tempo once you start! The prawns, chilli, anchovies & lemon zest go in at the same time so I place them all in the one bowl. :: If prawns are not available, use scallops or squid instead. :: When we have fresh chillies in season, I use 1 red chilli chopped finely in lieu of the dried chilli. :: Serve with lemon wedges & extra chilli for those who like a flavour variation. :: If having a dinner party & wanting to impress with this simple dish, add zucchini flowers to the dish by tossing the torn zucchini flowers through at the last minute. :: For more essential top Megann's Kitchen advice, follow onto the Megann's Kitchen web site at megannskitchen.blogspot.com.au ::