Spelt spaghetti with prawns and lemon sauce

Name: Spelt spaghetti with prawns and lemon sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Organic Lemon; 1 Shallot; 2 Garlic cloves; 1 (approx. 200 g) small zucchini; 2 TABLESPOONS Oil; 150 ml Vegetable broth; 75 ml Buttermilk; 250 g Spelt noodles; 7-10 Tbsp Salt; 1/2 TEASPOON Cornstarch; 7-10 Tbsp Pepper; 1 pinch Sugar; 300 g shrimps ready to cook (without head and shell); some stem(s) Dill

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Organic Lemon
1 Shallot
2 Garlic cloves
1 (approx. 200 g) small zucchini
2 TABLESPOONS Oil
150 ml Vegetable broth
75 ml Buttermilk
250 g Spelt noodles
7-10 Tbsp Salt
1/2 TEASPOON Cornstarch
7-10 Tbsp Pepper
1 pinch Sugar
300 g shrimps ready to cook (without head and shell)
some stem(s) Dill

Directions

1
Wash lemon hot, grate dry and finely grate the peel of 1/2 lemon. Halve the lemon, squeeze the juice (approx. 4 tbsp.). Peel and chop shallot and garlic. Wash, clean, quarter and cut the zucchini into pieces
2
Heat 1 tablespoon of oil in a saucepan. Sauté the shallot and garlic for 2-3 minutes. Deglaze with stock, lemon juice and buttermilk. Bring to the boil and simmer for about 5 minutes. Prepare pasta in boiling salted water according to package instructions. Stir starch and 1 tbsp. water until smooth, stir into the lemon sauce, bring to the boil again and simmer for about 1 minute. Season to taste with salt, pepper and sugar. Keep sauce warm
3
Rinse the prawns and pat them dry. Heat 1 tablespoon of oil in a large frying pan. Fry the prawns and courgettes for 4-5 minutes, turning them over. Season with salt and pepper. Drain the noodles and add to the sauce. Wash the dill, shake dry and pluck the flags. Arrange noodles, prawns and zucchini on plates. Sprinkle with dill