Prawns with Saffron and Courgettes

Prawns and pasta are a favourite, often in Italian restaurants in a heavy tomato sauce but we like it as a really simple dish with lemon and garlic, a quick dinner which is also special - 

http://www.sarahconnellcookbook.com/2009/05/prawns-and-pasta.html.

This recipe is a more fancy version which uses up some of the courgettes we continue to get on the allotment and it definitely comes under the heading 'luxurious' (but still easy).

Prawns with Saffron and Courgettes

For 2

Raw prawns, as many as you wish - if frozen, thaw out thoroughly
1/2 tsp saffron strands soaked in a little hot water
1 small onion chopped finely
1/2 courgettes chopped finely
50ml white wine
50ml approx single cream - you can add more or less but it will be too rich with a lot

Tagliatelle - cooked while the sauce is on the heat

• Soften the onion in olive oil first with pinch of salt
• Add the courgettes and cook gently until they begin to colour
• Add the prawns with the wine, stir and let them turn pink and the wine evaporate
• Add the saffron and cream, remove from the heat, taste for seasoning.
• Drain your pasta, keeping back a little of the water. Stir the pasta into your pan, add some of the cooking water to loosen it and toss all together.
• Parsley is a good last minute addition, as always.