Shrimp with zucchini and pasta in creamy tomato sauce

Cook the pasta in water with salt if necessary in 10 minutes. Meanwhile, halve the zucchini in the length and scrape with a cheese slicer lengthwise in thin ribbons.

Halve the cherry tomatoes. Put half of the tomatoes with the cooking milk in a high beaker and puree with the hand blender into a sauce.

Season with pepper and salt. Put in a saucepan and heat for 5 minutes on low heat.

Meanwhile, cut the shallots. Slice the garlic and parsley. Heat the oil in a frying pan and fry the shrimps with the shallot, garlic and half of the parsley for 3 min. high fire.

Add the last min. The rest of the tomatoes.

Put the zucchini in a colander and pour the cooked pasta on top. Mix the zucchini and pasta with the sauce and spread over 4 deep plates.

Spoon the shrimp with tomatoes on it. Sprinkle with the rest of the parsley. Clean the lemon and grate the yellow skin above the pasta.

Cut the fruit into wedges and serve.