simple way to prepare any night of the week Zucchini & prawn linguine with chilli-garlic croutons

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini & prawn linguine with chilli-garlic croutons. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini & prawn linguine with chilli-garlic croutons is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini & prawn linguine with chilli-garlic croutons is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 12 large green prawns, peeled leaving tails intact
  • 120g linguine dried pasta
  • 2 tablespoons extra virgin olive oil
  • 150g zucchini, coarsely grated
  • 1 long fresh red chilli, seeded, thinly sliced
  • 3 teaspoons finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 1/3 cup chopped fresh continental parsley
  • 1/3 cup chopped fresh mint

Method

  • Step 1
    Use a small sharp knife to make a slit along the back of each prawn (don’t cut all the way through). Pull out the vein. Open each prawn and press down slightly to flatten. Cover and set aside until required.
  • Step 2
    Cook the pasta in a large saucepan of salted boiling water or until al dente. Drain.
  • Step 3
    Meanwhile, to make the chilli-garlic croutons, place the bread, chilli, garlic, capers and oil in a frying pan over medium heat. Cook, stirring, for 3 minutes or until golden. Transfer to a plate.
  • Step 4
    Heat half the oil in a frying pan over medium-high heat. Cook the zucchini, chilli and 1 1/2 teaspoons of lemon rind, stirring, for 3 minutes or until the zucchini is soft.
  • Step 5
    Heat 2 teaspoons of remaining oil in a frying pan over medium heat. Cook the prawns and remaining lemon rind for 1 1/2 minutes. Turn the prawns. Add 1 tablespoon lemon juice and cook, turning occasionally, for 1 1/2 minutes or until prawns curl and change colour. Transfer to a plate. Cover and set aside to keep warm.
  • Step 6
    Add the pasta, parsley, mint, remaining oil and remaining lemon juice to the zucchini mixture. Toss to combine. Stir in the chilli-garlic croutons. Divide among serving plates. Top with prawns.

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