Spaghetti with lemon

Remove the stalk and the tip of the green beans and cook the beans in 8 min. Until al dente. Rinse cold under running water. Meanwhile, grate the yellow skin of the lemon and squeeze out the fruit. Sprinkle the green beans with 2 tbsp oil and the lemon juice. Cut the stalk of the red pepper and roll between your hands so that the seeds fall out. Cut half of the pepper into rings and mix with salt through the beans. Put in the refrigerator until use.

Cook the pasta al dente according to the instructions on the package. Cut the other half of the pepper into pieces. Heat 4 tbsp oil and fry the red pepper, garlic and grate 5 min. Add the shrimps and salt and pepper and heat for 3 min.

Drain the pasta, collect 100 ml of cooking liquid and scoop together with the pasta. Spread over 4 deep plates and sprinkle with the parsley. Serve with the bean salad.