Linguine with spinach, courgettes and brown shrimp
- Published: 30 Apr 14
- Updated: 18 Mar 24
This quick pasta recipe takes just 25 minutes to make and is bursting with greens.
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Serves 4
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Hands on time: 25 minutes
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Ingredients
- 50g butter
- Splash olive oil
- 250g baby courgettes, cut lengthways into quarters (see tip)
- 2 garlic cloves, crushed
- 50ml Pernod or other pastis
- 90g brown shrimps (available from Waitrose and fishmongers)
- 150g baby leaf spinach
- 300g linguine
- Zest and juice 1 lemon
- Fresh parsley, finely chopped
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Method
- Heat the butter with the oil in a large frying pan until sizzling. Fry the courgettes, turning often until lightly golden brown. The butter should brown too, but not burn. Remove the cooked courgettes to a plate with a slotted spoon, turn down the heat and add the garlic, then cook for a couple of minutes.
- Turn the heat back up, add the Pernod and bubble for 2-3 minutes until the alcohol smell has gone. Add the shrimps, spinach and courgettes to warm through.
- Meanwhile, start cooking the linguine in plenty of salted boiling water. After 7-8 minutes, check for tenderness. When the pasta is only just al dente, remove and drain, stirring a splash of the cooking water into the shrimp and courgettes.
- Toss the pasta with the shrimps and courgettes over a very low heat for 2 minutes. Stir in the lemon zest and juice, and the parsley. Taste and season if needed. Serve immediately.
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- Recipe from May 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 459kcals
- Fat
- 15.2g (7.3g saturated)
- Protein
- 15.2g
- Carbohydrates
- 59.3g (6.4g sugars)
- Fibre
- 5.2g
- Salt
- 0.6g
delicious. tips
If you can’t get baby courgettes, use regular ones but slice them into thick discs.
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I love this recipe because is it is so light, fresh and full of flavour and can be on the table in about 20 minutes