Zucchini Shrimp Pasta

Ingredients

• 400 g spaghetti
• 1 Zucchini
• 3 cloves garlic
• 1 tsp Pink peppercorns
• 2 Organic Limes
• 12 pre‑cooked shrimp
• 1 sprig sage
• 50 g butter
• 1 tbsp oil
• Salt

Instructions

1. 1.

   Cook the pasta in plenty of salted water according to package instructions until al dente. Slice the zucchini lengthwise into thin ribbons. Wash the limes, peel very thin zest and roughly chop it, then squeeze out the juice. Peel the garlic cloves and finely mince them. Place the peppercorns in a mortar and crush them coarsely.

2. 2.

   Heat the oil in a pan and sauté the garlic with the lime zest, then remove from the pan, add a bit of butter, add the zucchini ribbons, steam briefly, pour in the lime juice. Add the remaining butter and sage leaves, heat for a moment, then add the shrimp and let them cook through.

3. 3.

   Drain the pasta, mix it with the peppercorns, and serve on pre‑heated plates. Sprinkle the garlic‑lime mixture over the top and serve hot.