Bring a pot of salted water to a boil and cook the linguine according to package instructions until al dente.

In a pan, heat olive oil over medium heat and add the prawns. Cook until they turn pink.

Add the sliced courgettes and broad beans, cooking until tender.

Stir in the lemon juice and season with salt and pepper.

Drain the linguine and add it to the pan with the prawn and vegetable mixture. Toss to combine.

Serve immediately, garnished with additional lemon juice if desired.