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Categories:Viewed: 48 - Published at: 7 years ago
Ingredients
- 2 tablespoons olive oil
- 1 shallot peeled and finely chopped
- 2 garlic cloves peeled and finely chopped
- 5/8 cup vegetable stock
- 1 lemon zest 1/2 + 4tbsp lemon juice
- 5 1/16 tablespoons buttermilk
- 2/3 pound king prawns raw tail-on
- 1 courgette cut into small pieces
- 2/3 pound spaghetti
- dill to garnish
Method
- 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.
