Spaghetti with lemon prawns and zucchini

Ingredients for 2 servings:

• 250 g spaghetti, gluten-free
• 1 small zucchini
• 1 tbsp oil
• 1 tbsp butter
• herbal salt
• 200 g shrimp(s), frozen
• ½ lemon(s)
• 200 ml cream, e.g. lactose-free
• 1 egg yolk
• ½ tsp salt
• 1 pinch(s) black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Low FODMAP and gluten-free

Cook the spaghetti in salted water according to the package instructions. Cut the zucchini into bite-sized pieces. Heat the oil and butter in a pan and briefly fry the zucchini pieces. Then remove from the pan, season with herb salt, and keep warm. In the same pan, fry the shrimp in the remaining oil until cooked through. Then transfer the shrimp to a bowl and drizzle with the juice of half a lemon. Discard the remaining cooking liquid. Whisk the cream with the egg yolk and bring to a gentle boil in the pan. Season with salt and pepper to taste. Add the shrimp with lemon juice and zucchini and keep warm. Add the cooked spaghetti, mix well, and serve. Of course, you can also make the recipe with regular pasta.