Shrimp and Zucchini Pasta

Method

1. Prepare the zucchini: peel off the green skin, cut into strips, then dice into small cubes. Set some aside for later.
2. In a large pan, heat olive oil with 2-3 cloves of garlic (skin on) and a small piece of chili pepper. Sauté until fragrant.
3. Add all the diced zucchini to the pan. Season with salt and white pepper. Cook for a few minutes until soft.
4. Meanwhile, bring a large pot of salted water to a boil for the pasta.
5. Clean the shrimp: remove heads, peel off the shell, and devein. Cut each shrimp in half lengthwise.
6. Once the zucchini are soft, remove the garlic and chili. Transfer a portion of the zucchini to a blender, leaving some in the pan for crunch.
7. Add a few mint leaves and 150 ml of coconut milk to the blender. Blend until smooth to create the cream.
8. In a separate pan, melt a knob of butter over high heat. Add the shrimp and cook for 1-2 minutes.
9. (Optional) To flambé, add a splash of gin to the pan and ignite. Let the flame die out.
10. Once the alcohol has evaporated, add the shrimp to the zucchini cream.
11. Cook the spaghetti until very al dente (about 2-3 minutes less than package directions). Reserve some pasta water.
12. Transfer the very al dente pasta to the pan with the cream and shrimp. Add a splash of pasta water and toss over high heat to finish cooking and coat the pasta.
13. To serve, use a ring mold to shape the pasta into a nest. Spoon extra cream and shrimp on top. Garnish with a mint leaf.