Cold pasta with shrimp, grilled zucchini and lemon

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Shrimp140 g
• Zucchini180 g
• Lemon zest2 g
• Lemon juice1 tablespoon
• Parsley4 g
• Extra virgin olive oil10 g
• Cayenne pepperto taste
• Saltto taste

Contains: gluten, shellfish,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the pasta for the time on the packet, until al dente; drain and cool under cold water.
2. Meanwhile wash and trim the courgettes and slice them lengthways about half a centimetre thick. Heat a griddle or ridged pan over high heat and grill them for 3 minutes per side, until soft and well marked; cut them into pieces.
3. Peel the prawns, cut along the back and remove the black vein.
4. Heat half the oil in a pan over high heat with a pinch of chilli powder and stir-fry the prawns for 2 minutes, until pink and opaque; season with salt.
5. Combine the pasta, courgettes and prawns and dress with the remaining oil, the lemon juice and zest and chopped parsley.