Zucchini, shrimp and garlic spaghetti

Let the shrimps marinate for ten minutes in two tablespoons of oil, a finely chopped clove of garlic, salt, chilli pepper and the rind of half a lemon. Wash the zucchini spaghetti. Brown in a pan with oil two cloves of garlic finely chopped, and sauté the zucchini spaghetti over high heat for two minutes. Add salt, pepper and set aside. In the same pan, sauté the shrimps for a few minutes and set aside.

Add oil (if necessary) and spaddle the cherry tomatoes cut in half. Once browned, deglass with lemon juice and two tablespoons of water. Place the mixture in the pan and heat quickly. Sprinkle with a few basil leaves before serving.