Linguine with spinach, courgettes and brown shrimp

Name: Linguine with spinach, courgettes and brown shrimp
Yield: Serves 4
Cuisine: Italian recipes
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

Easy
May 2014

Easy
May 2014

Serves 4
Hands on time: 25 minutes

This quick pasta recipe takes just 25 minutes to make and is bursting with greens.

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

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

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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

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

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.

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.

delicious. tips

If you can’t get baby courgettes, use regular ones but slice them into thick discs.

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3.5 votes

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Read what others say...

james wynes says:
30th Jun 2015 at 3:52 pm
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
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