Shrimp And Zucchini Pasta With Lemon Sauce

• 2 tbsp olive oil
• 1 None shallot, peeled and finely chopped
• 2 None garlic cloves, peeled and finely chopped
• 150 ml vegetable stock
• 1 None lemon (zest of 1/2 + 4tbsp lemon juice)
• 75 ml buttermilk
• 300 g raw tail-on king prawns
• 1 None courgette, cut into small pieces
• 300 g spaghetti
• None None dill, to garnish

1. 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.
2. 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.
3. 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.

olive oil, shallot, garlic, vegetable stock, lemon, buttermilk, king prawns, courgette, dill

Taken from recipes-plus.com/api/v2.0/recipes/17696 (may not work)