Cut the courgettes into sticks, finely slice the garlic and chop the parsley. Season the courgettes with salt and pepper and fry in olive oil until al dente. Remove from the pan and set aside. Fry the garlic over a low heat and heat the defrosted prawns in it. Cook the linguine until al dente, drain and add to the prawns with the courgettes. Reheat, season to taste and add more seasoning if necessary. Mix with a little lemon juice, olive oil and parsley, then serve