Prawn, Courgette & Tomato Tagliatelle

Finely grate the courgettes into a bowl using a box grater, then use the same grater to coarsely grate the tomatoes into another bowl.

Heat the oil in a large frying pan over a medium-high heat and add the prawns. Fry for 1 min then scatter in the paprika and toss and fry together for another minute until the prawns turn pink and are starting to caramelise. Use a slotted spoon to scoop them out and into a bowl.

Add the courgette to the pan along with a large pinch of salt and reduce the heat to low-medium. Cook, stirring occasionally, for 15 mins until the courgettes are very soft.

Add the grated tomato to the pan and cook gently for another 5 mins until thickened slightly.

Meanwhile, bring a large pan of salted water to the boil and cook the tagliatelle following pack instructions.

Put the parsley and garlic onto a chopping board and finely chop everything together. Scrape into a bowl, finely grate in the lemon zest and season with a little salt to make a gremolata. Set aside.

Use tongs to transfer the tagliatelle straight into the courgette and tomato pan, sloshing some of the pasta water in as you go. Add the prawns back to the pan and toss really well. Add a little more pasta water if needed and drizzle in more oil as you toss to make a glossy, coating sauce. Squeeze in the juice of the lemon and add lots of black pepper. Season with more salt, if needed.

Divide the pasta and sauce between bowls, then top with the gremolata, a drizzle more oil and black pepper.