Shrimp And Zucchini Pasta With Lemon Sauce - cooking recipe

Ingredients

2 tbsp olive oil
1 None shallot, peeled and finely chopped
2 None garlic cloves, peeled and finely chopped
150 ml vegetable stock
1 None lemon (zest of 1/2 + 4tbsp lemon juice)
75 ml buttermilk
300 g raw tail-on king prawns
1 None courgette, cut into small pieces
300 g spaghetti
None None dill, to garnish

Preparation

To make the sauce, heat 1 tbsp of the oil in a saucepan. Add the shallot and garlic and cook, stirring, for 2-3 mins. Stir in the stock, lemon zest, lemon juice and buttermilk. Bring to a boil, then reduce the heat and simmer for 5 mins. Keep the sauce warm.
Meanwhile, cook the spaghetti in boiling salted water according to the package instructions. Drain, and stir 1 tbsp of the pasta water into the lemon sauce.
Heat the remaining oil in a frying pan, add the shrimp and zucchini and saute for 4-5 mins, until the zucchini is tender and the shrimp are pink. Stir the sauce, shrimp and zucchini into the spaghetti and garnish with the dill.