Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.

Cook the Prawns:

• Heat a skillet over medium-high heat with a bit of oil. Add the prawns in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until they turn pink and the surface is nicely caramelised. Avoid overcooking by removing them from the skillet as soon as they are opaque and caramelised. Season with little salt and pepper. Set aside.

Prepare and cook the Veg:

• Use the same skillet, adding oil if needed, and reduce the heat to medium. Add the minced garlic and chopped onion, sautéing until fragrant and translucent, about 2-3 minutes.
• Add the grated courgettes and sauté for 2-3 minutes until just tender.

Combine and Finish the Dish:

• Add the white wine (or substitute) and reduce; this will take a minute or two. 
• Then add the lemon zest and lemon juice. Stir to combine and let it simmer for 1-2 minutes to allow the flavours to meld and the alcohol to evaporate.
• Return the prawns to the skillet with the courgettes and just warm through.
• Add the cooked pasta to the skillet, tossing to coat in the sauce. If the mixture is too dry, add a bit of the reserved pasta water to achieve the desired consistency.

Serve:

• Taste and season with additional salt and pepper if needed. Sprinkle with grated Parmesan cheese and chopped parsley.
• Serve immediately and enjoy your delicious Courgette Prawn Pasta!