Simple and Light Anytime Spaghetti with Shrimp and Courgettes in a Lemon Butter Sauce

Everyone likes pasta. Especially as a go-to food when we are busy and need an easy meal-- something that is fast and simple that we can whip up any time of day.

This tasty recipe with shrimp and courgettes is one of those recipes. It is so easy that it can be prepared even on your busiest days. It is also a great recipe for entertaining, because the minimal prep can be done in advance, and with only 10 minutes of cooking, you are not slaving in the kitchen isolated from your guests.

Use these tips to make this recipe as easy and stress free as possible: To save time, buy your shrimp already peeled and cleaned. Then, cut the courgettes and shallots (2 minutes of work). This is all the prep you need! Now, in the time that the pasta cooks (8-10 minutes), you can easily prepare the “sauce.” Then all you have to do is toss the pasta and the sauce together and serve. This means the pasta and sauce both stay fresh, and you only have to do just minutes of cooking!

So, try this recipe. I am sure that you will find it light, fresh, and easy as pie (well, actually, it’s easier than pie…).



Simple and Light Anytime Spaghetti
with Shrimp and Courgettes in a Lemon Butter Sauce
Serves 2 hungry people (4 people as starter)

14 pc size 20/3o Fresh Shrimps (about 500 grams), cleaned and peeled (to use frozen, let thaw in fridge before cooking)
3 cups Courgettes (Zuchinni), sliced longwise into strips about 1/2 cm thick, 10 cm long
1 Shallot or Small Red Onion, diced finely
4 tbsp (60 grams) Butter
2 tbsp Olive oil
Salt and pepper
Zest of 1 lemon
Juice of 2 lemons
200 grams pasta
Salt and Pepper to taste

Cook pasta in salted water until al dente.

While the pasta is cooking… In a pan over medium heat, add 1 tbsp of the olive oil. Add shallots and courgettes and cook for just 2- 3 minutes until courgettes are starting to soften but still crisp to the bite. Add shrimp and toss. Add lemon zest, lemon juice and butter. Cook for about 1-2 minutes, until shrimp are just cooked (they will turn pink). Be careful not to overcook.

Drain the pasta, reserving about 1/8 cup pasta water. Put back into pasta pot with reserved water and add the remaining 1 tbsp of olive oil. Toss. Add the shrimp mixture into the pasta. Season with salt and freshly ground pepper to taste. Enjoy!