Brown Shrimp & King Prawn Linguine

One of life's simplest pleasures is, in my eyes, a clean and light pasta. I learnt about it around 15 years ago when visiting my sister living in Sardinia; she and her friends made me a pasta dish made simply from good olive oil, anchovies, garlic and chilli flakes. My pasta world changed forever! Admittedly, this dish isn't as simple but it's along the same lines with no dairy or tomato base. 


  • 2 courgettes, spiralised 
  • 1 large garlic clove, crushed 
  • 50g brown shrimp 
  • 180g raw king prawns
  • 150g dried linguine 
  • 1 birds-eye chilli, finely chopped (seeds in if you like it with a kick!)
  • 1 tbsp good-quality olive oil 
  • 1/2 tbsp butter 
  • Salt and Pepper to taste 


  • Bring a large saucepan of salted water to the boil, and cook linguine until just before al dente (usually about 10mins) - reserve a small cup of the cooking water 
  • Heat up olive oil in a large pan on low-medium heat, adding garlic and chilli straight away 
  • Once the garlic has become fragrant, add in the brown shrimp letting it release all it's flavour 
  • Add the courgettes - these will release quite a bit of water if left too long, so keep it moving on the heat 
  • When the courgettes aren't quite wilted, add the prawns into the pan and keep it all moving
  • As the prawns are nearly cooked and wonderfully pink and plump, add in the butter and give it a good stir 
  • Add salt and pepper at this stage, before the pasta goes in
  • Add the cooked linguine to the saucepan, stir, then by a few tablespoons at time, add in the pasta cooking water so it can pick up all the flavours and emulsify to create a coating over the pasta. Keep mixing the pasta with the other ingredients so they really become one