Brown shrimp aren't that easy to find but definitely worth a trip to a market or fishmonger!
Normal spaghetti will also work fine but I love the even thiner and finer tagliarini which I got from an Italian deli near me.
It's the sort of dish that is already a joy to shop for, a little more effort involved than a quick trip to your Sainsbury's local but all the more worth it when you have a Saturday or Sunday to yourself and can have a little potter around your favourite foodie produce spots.
- 400g of tagliarini, or use spaghetti or linguine (fresh or dried)
- 8 tbsp of courgettes, coarsley grated
- 1/2 tsp flaky sea salt
- 80g of unsalted butter, cubed
- 1/4 lemon, juiced
- 1/4 tsp chilli flakes
- 6 tbsp of brown shrimp, cooked and peeled
- Place the grated courgette in a colander and add ½ teaspoon fine salt.
- Place a bowl under the colander and leave for 1 hour.
- Squeeze out the courgette to extract as much liquid as possible
- Put a large pan of water on to boil.
- Once the water is boiling, add enough salt to resemble mild sea water.
- Add the tagliarini and cook for 2 minutes (if using dried pasta cook until al dente)
- At the same time, in a saucepan big enough to hold the pasta, heat together the butter, a splash of the pasta cooking water, lemon juice and chilli over a low to medium heat.
- When the pasta is cooked, remove it from the water and add it to the pan of butter and lemon to toss.
- Keep the pasta cooking water
- Add the raw courgette and brown shrimp and vigorously toss the pasta in the pan for at least 30 seconds to work the gluten, adding a splash of starchy cooking water if it starts to dry up.
- Continue tossing the pasta until the sauce emulsifies and becomes viscous, and season with salt.
- Serve immediately.