Valentine's dinner for two: Courgette, mint and prawn pasta

Valentine's Day. You either loathe it or love it - strangely enough (we're not really that surprised), this mostly depends on whether you have someone to share it with or not. If you somehow haven't noticed the ridiculous amount of red-heart-splattered paraphenalia that has littered supermarkets since Christmas, woke up today in a panic and realised it's on Thursday, then shoooosh don't worry, Katelyn is here. And I totally sympathise. 
Whether you like the day or not,  the reality is that if you have a significant other, you're going to have to treat them to something special, or face sleeping on the couch. 

 Personally, my advice is to avoid the red roses, expensive restaurants and corny cards. Instead, cook dinner. Nothing says you care more than hours slaved over a hot stove. The way to a man's (or woman's!) heart is most definitely through their stomach and this recipe is one that will be an absolute winner. What I love most about this pasta is that it has a bit of pizzaz to show that you splurged a bit, looks impressive (like you know your way around a kitchen) but in fact, is so simple and easy anyone can whip it up. If this doesn't earn you MAJOR brownie points, or a second date, then I will eat my favourite pink spatula. Deal? And because I love you all so much, check in again during the week as I'll share a no-flop liquid-centred chocolate fondant recipe. Gooey and decadent enough to melt any heart. You can thank me later.

Photography by Angie Lazaro

Courgette coriander and prawn pasta

Serves 2

olive oil, for frying

1 small onion, finely diced

2 garlic cloves, peeled and finely crushed

1/2 glass white wine

1/4 cup brandy

1 cup cream

juice and finely grated zest of 1 small lemon

sea salt and white pepper

300g prawn meat, defrosted, drained well on paper towel, shells removed

3-4 small courgettes or baby marrows, in ribbons (made with a veggie peeler)

200g dried linguine pasta (or any other pasta such as penne, tagliatelle or even lasagne sheets)

2 tbsp freshly chopped parsley

2 tbsp freshly chopped coriander

2 tbsp freshly chopped mint

toasted pine nuts, for garnish (optional)

Begin by making the pasta sauce; heat a little olive oil in a pan and gently saute the onions and garlic until soft and translucent. Add the white wine and brandy and simmer until almost all the liquid has evaporated. Add the cream and simmer until slightly thickened. Add the lemon juice and zest and season with salt and white pepper. Set aside. 

Bring a large pot of boiling salted water to a boil and cook the pasta until tender and al dente. Drain the pasta, leaving a little water in the bottom of the pot. Toss in the pasta with a drizzle of olive oil.

While the pasta is cooking, heat another pan with olive oil until hot then flash-fry the prawns until pink. Add the courgette ribbons and season well. Stir through the herbs. 

Toss the pasta in the white wine sauce and divide between two plates. Top with the courgettes and prawns then sprinkle with a little extra chopped herbs and a sprinkling of the pine nuts. Wait for compliments. 

Photography by Angie Lazaro