Creamy Shrimp Linguine

Meanwhile, chop the onion and crush or mince the garlic. Dice the tomato into 1cm chunks, then zest and juice the lemon. Boil plenty of water in a pot or saucepan and cook the linguine for 10 - 12 minutes. Reserve a small amount of the pasta water, then drain and set aside.

Pat the shrimp dry with kitchen paper. Heat the rest of the olive oil in a deep frying pan over medium-high heat and fry the shrimp with half of the garlic for 3 - 4 minutes (see Tip). Remove from the pan and set aside under aluminium foil.

Tip: shrimp cook very quickly and can easily become tough, so be sure not to fry them any longer than indicated.

Heat the sunflower oil in the same pan and fry the onion with the rest of the garlic for 1 minute over medium-low heat. Add the tomato and the rest of the BBQ rub. Fry for 2 minutes until soft, then lower the heat and stir in the cream (see Tip). Season to taste with salt and pepper.

Tip: if the sauce seems too thick, add a splash of the reserved pasta water as preferred.

Transfer the linguine to the sauce and mix well to combine, then add half each of the shrimp and courgette. Stir in 1 tsp lemon juice per person and a pinch of lemon zest.