How to Make Shrimp and Garlic “Pasta”

Ingredients

• 6 zucchini
• 1 tbsp olive oil, plus extra for drizzling
• 1 garlic clove, crushed
• 1 red chile, deseeded and chopped
• 10 oz (300 g) raw shrimp, peeled and deveined
• 2 tbsp chopped fresh dill
• squeeze of lemon juice
• salt and freshly ground black pepper

1. Cut off a thin slice along the length of each zucchini (to keep them from rolling around), and place on a cutting board. Use a julienne peeler to slice the zucchini into thin ribbons, stopping and rotating each zucchini when you reach the seeds.
2. Heat the oil in a large frying pan. Add the garlic, chile, and shrimp and sauté until the shrimp are pink and cooked through. Remove from the heat. Stir in 1 tablespoon dill.
3. While the shrimp is cooking, blanch (briefly boil) the zucchini. Place enough water to cover the zucchini in a large saucepan. Add a pinch of salt and bring to a boil. Then add the zucchini, cook for 1 minute, and remove. Plunge the zucchini into a bowl of ice water to stop the cooking process.
4. Drain the zucchini, drizzle with the lemon juice and a little oil, and season to taste. Toss to mix, top with the shrimp, sprinkle over the remaining dill, and serve.