Temps
45 min
Nombre de personnes
2 People
Difficulté
Easy
Ingredients
- 2 summer squash
- 20 raw shrimp
- 125 g (2/3 cup) CROKINI cherry tomatoes
- 3 garlic cloves
- 4 tbsp olive oil
- 1/2 lemon
- A few basil leaves
- Espelette pepper
- Salt and ground pepper
The recipe
- Peel the shrimp and marinate for 10 min in 2 tablespoons of olive oil, 1 finely chopped clove of garlic, some salt, some Espelette pepper, and zest from the half lemon.
- During this time, wash the summer squash and make summer squash spaghetti with the proper utensil.
- Finely chop the remaining garlic and heat 2 tablespoons of olive oil in a pan. Cook the summer squash spaghetti with the garlic on high heat for 2 minutes. Season and set aside.
- Heat the shrimp for a few minutes in the same pan and set aside.
- Add oil if necessary and fry the halved CROKINI cherry tomatoes. When cooked, sprinkle them with juice from the half lemon and 2 tablespoons of water.
- Return everything to the pan, heat quickly, and serve with basil leaves.
- During this time, wash the summer squash and make summer squash spaghetti with the proper utensil.
- Finely chop the remaining garlic and heat 2 tablespoons of olive oil in a pan. Cook the summer squash spaghetti with the garlic on high heat for 2 minutes. Season and set aside.
- Heat the shrimp for a few minutes in the same pan and set aside.
- Add oil if necessary and fry the halved CROKINI cherry tomatoes. When cooked, sprinkle them with juice from the half lemon and 2 tablespoons of water.
- Return everything to the pan, heat quickly, and serve with basil leaves.