Linguine with spinach, courgettes and brown shrimp
- May 2014
- 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
- 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.
If you can’t get baby courgettes, use regular ones but slice them into thick discs.
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