Bring a large pot of salted water to a boil and cook the linguine until al dente. Just before draining, remove 1 cup of the pasta cooking water.
Heat 2 tablespoons oil in a large skillet over medium heat. Season the prawns with salt and pepper. When the oil shimmers, add the prawns and sear on both sides until pink, about 2-3 minutes, then remove the prawns.
Into the skillet, add the remaining olive oil, zucchini, and shallots. Season with salt and pepper and cook for 5 minutes.
Add the butter, garlic, thyme, and chilli flakes. Cook for 1-2 minutes.
Pour in the wine, lemon zest, and juice, and bring to a simmer.
Add the prawns and pasta, tossing to combine. If needed, thin the sauce with a little of the pasta cooking water.
Remove the pasta from the heat and stir in the parsley and chives.
Serve the pasta and enjoy with ‘The Trickster’ Pinot Gris.
0 servings