- 200 grams shelled king prawns
- 85 grams dry linguine
- 50 grams broccoli
- 40 grams shallots
- 1/ 4 whole chopped red chilli pepper
- 1 cloves garlic
- 20 grams spring onion
- 50 grams courgette
- 1 Handful coriander
- 1/ 2 whole lemon
Bring a medium pan of salted water to the boil. When boiling rapidly add the linguine and a dash of olive oil to prevent from sticking. Use a wooden spoon to push it into the pan. Cook for around 10 minutes – follow the packet instructions.
3 minutes before the pasta has finished cooking, add the broccoli to the water. When finished drain in a colander. While the pasta is cooking, add the olive oil to a wok over a medium high heat. Once steaming hot add the prawns. Cook for around 3-4 minutes, until they have turned pink.
Once the prawns are ‘pinked’ add the shallots to the wok and and stir fry for a couple of minutes.
Add the garlic and chilli to the wok. If things are tuning a bit dry add another splash of olive oil. Cook for another 2 minutes then add the courgette and cook for another 2 minutes.
Add the drained courgette and broccoli to the wok and toss everything together. Stir around the pan for a minute or so to make sure everything is fully combined and heated through.
Finally add the coriander and a squeeze of the lemon and give it a final stir before pouring onto a plate to serve.