Spaghetti with shrimp in cream-tomato-zucchini sauce

Ingredients for 2 servings:

• 250g spaghetti
• salt water
• 1 shot of oil
• 10 shrimp or scampi
• 2 m.-large tomato(s)
• 1 lemon(s) (organic)
• ½ zucchini
• 1 cup of cream
• 1 tbsp tomato paste
• 1 shallot(s)
• 120 g butter
• 2 garlic cloves
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melt the butter in a large pan. Finely chop the shallot and sauté until translucent. Thinly slice the zucchini and tomatoes and add them to the pan. Cook the spaghetti in salted water with a dash of oil according to the package instructions. When the zucchini is tender, add the shrimp to the pan. Very thinly slice the garlic cloves and mix with the vegetables (if you don’t like garlic slices, you can also press the garlic through a press). Grate the zest of the organic lemon into the pan using a vegetable grater. Then halve the lemon and squeeze out the juice. Add the lemon juice, tomato paste, cream, pepper, salt, and cayenne pepper to the rest of the pan. Simmer gently on low heat for about 5 minutes. Then season to taste. Finally, add the spaghetti to the sauce in the pan and mix well. Tip: If you want to enhance the tart flavor of the lemon, you can marinate the shrimp in lemon juice overnight the day before. You can do the same with the garlic by marinating the shrimp overnight in a garlic, salt, and pepper mixture.