Lemony Prawn & Courgette Gluten Free Spaghetti

Boil a kettle

Top, tail, then slice your courgette[s] into discs

Slice each individual courgette disc into matchsticks

Peel and finely slice (don't chop!) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the sliced garlic and courgette matchsticks with a pinch of salt and cook for 5-7 min or until softened

While the courgette is cooking, add your pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for 8-10 min or until cooked with a slight bite

Once done, drain the cooked pasta, reserving a cup of the starchy pasta water

Whilst the pasta is cooking, cut your lemon[s] in half

Chop your chives finely

Once the courgette has softened, drain your king prawns, then add them to the pan and cook for 4-5 min or until cooked through

Once the prawns are cooked, add the drained pasta and give everything a good mix up

Add your crème fraîche with the juice of half your lemon[s] and 50ml [65ml] [80ml] starchy pasta water and stir everything together until the sauce begins to stick to the pasta – this is your lemony prawn & courgette pasta

Tip: Add a splash more pasta water if your sauce is looking a little dry!

Cut the remaining lemon into 1 wedge per person