Lemon spaghetti with fish

Ingredients for 2 servings:

• 2 lemon(s), organic
• 30 g butter
• 100 ml white wine
• 300 ml cream
• 400 g fish fillet(s) or shrimp
• 250g spaghetti
• olive oil
• salt and pepper
• Cayenne pepper
• Fish seasoning or herbs of your choice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Melt the butter in a pan over medium heat. Wash the lemons under hot water, dry them, and grate the zest. Juice one lemon and cut the other into wedges. Briefly sauté the lemon zest in the butter and deglaze with white wine. Once the wine has evaporated, add the cream. Season to taste with salt, pepper, cayenne pepper, and lemon juice and simmer on low heat for 10 minutes. Boil water for the pasta. Cut the fish fillets into bite-sized pieces, drizzle with a little lemon juice, and season. Peel and season the shrimp. Cook the spaghetti al dente. Meanwhile, fry the fish or shrimp in olive oil. Drain the pasta, add it to the sauce, and stir. Divide the lemon spaghetti among the plates, top with the fish, and serve with lemon wedges. This will serve two people as a main course or four as an appetizer.