Linguine with spinach, courgettes and brown shrimp

Method

1. 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.
2. 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.
3. 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.
4. 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.