500g dried linguine
½ cup extra virgin olive oil
3 tbsp butter
1 clove garlic, crushed
1 medium zucchini, grated
500g prawn meat, deveined & finely diced
4 zucchini flowers, torn
1 lemon, zested & juiced
Salt & pepper
½ bunch of flat leaf parsley, chopped
½ bunch of mint, finely chopped
In a pot of boiling salted water, cook pasta as per packet directions.
In a large pan, heat olive oil and butter on medium heat until the butter has melted.
Next, place garlic, zucchini and prawn meat into the pan and sauté for 3 to 5 minutes or until prawns are cooked.
Add lemon zest and juice, 1 ladle of pasta cooking water and reduce heat to a simmer. Cook for a further 3 minutes.
Season with salt and pepper.
Add parsley and mint to the pan and stir through and turn off the heat. Finally, strain pasta and toss through the sauce.
Serve with extra cracked pepper and garnish with zucchini flowers over the top.