Spaghetti with Shrimp, Zucchini and Lemon

Spaghetti with shrimp, zucchini and cherry tomatoes, flavored with garlic, chili and fresh lemon. A quick, light everyday dish.

By yumbelo-Küche · 2 servings · 25 minutes

Ingredients

• 200 g Spaghetti
• 300 g Shrimp, raw and peeled
• 1 Stück Zucchini
• 150 g Cherry tomatoes
• 2 Stück Garlic cloves
• 1 Stück Lemon (juice and zest)
• 1 Prise Chili flakes
• 1 Bund Parsley
• 3 EL Olive oil
• Salt
• Pepper

Method

1. Bring water to a boil in a large pot, salt it, and cook the spaghetti until al dente according to the package instructions.
2. Wash the zucchini, trim the ends and cut into thin half-moons or sticks. Halve the cherry tomatoes. Finely chop the garlic and roughly chop the parsley.
3. Rinse the shrimp under cold water and pat dry with kitchen paper.
4. Heat 2 tbsp olive oil in a large pan, then fry the zucchini over medium heat for 3 to 4 minutes until lightly golden. Season the zucchini with salt and remove from the pan.
5. Add the remaining olive oil to the pan, briefly sweat the garlic and chili flakes, then add the shrimp and fry for 2 to 3 minutes until pink and cooked through.
6. Return the cherry tomatoes and zucchini to the pan and let them cook along for 1 to 2 minutes.
7. Drain the spaghetti, reserving a cup of pasta water. Add the pasta to the pan, stir in the lemon juice and zest along with a little pasta water, and toss everything briefly.
8. Season with salt and pepper, sprinkle with chopped parsley and serve immediately.