Shrimp Spaghetti with Zucchini and Parmesan

Ingredients

• 350 g shrimp
• 160 g spaghetti
• 250 g cherry tomatoes
• 250 g zucchini
• 30 g parmesan
• 2.5 tbsp extra-virgin olive oil
• 4 cloves garlic
• 0.6 tsp fine sea salt

Instructions

1. Boil the spaghetti in well-salted water for 1 minute less than the package instructions, reserve a mug of the cooking water and drain.
2. Pat the shrimp dry and sear them in 1 tbsp of the extra-virgin olive oil over high heat for around 60 seconds a side, until pink and just opaque through the middle, then lift them out.
3. Slice the zucchini into thin 3 mm coins. Add the remaining extra-virgin olive oil to the pan over medium-high heat, add the coins in as close to one layer as you can, and cook 5 minutes without stirring until the undersides are golden.
4. Toss and cook 3 minutes more, until the zucchini is soft enough to squash against the pan and has lost its watery squeak — this is when it starts behaving like a sauce rather than a vegetable.
5. Add the sliced garlic for 45 seconds, then the halved cherry tomatoes and the fine sea salt, and cook 3 minutes until the tomatoes burst and their juice loosens the zucchini.
6. Add the spaghetti with 100 ml of the reserved water and toss for a minute, then take the pan off the heat, return the shrimp and grate in the parmesan, tossing until it melts into a creamy coating rather than clumping.

Nutrition (per serving)

Calories

731

Protein

54.4 g

Fat

26 g

Carbs

72.7 g