Categories: Seafood

Ingredients

• 375g linguine pasta
• 500g raw prawns, shelled and deveined
• 2 cloves garlic, crushed
• 1 fresh long red chilli, sliced thinly
• 1 medium zucchini, cut into ribbons
• 180g chunky basil pesto dip

Directions

1. Cook pasta in large saucepan of boiling water until tender; drain, reserving 1/3 C cooking liquid.

2. Return pasta to pan.

3. Heat oiled frying pan; cook prawns until just changed in colour.

4. Add garlic, chilli and zucchini to pan; cook, uncovered until zucchini softens.

5. Add pesto, prawn mixture and reserved cooking liquid to pasta; toss gently.

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