Pasta with courgettes and shrimps

It was my friend Bloom who suggested using the courgettes from Abel & Cole box to make a dish of pasta. For this recipe I used tagliatelle verdi (fresh, not dry pasta).

You will need
(for 2 people)
tagliatelle verdi
1 courgette, thinly sliced lengthways
250 g of big shrimps
1 clove of garlic
a squeeze of lemon juice (optional)
a small glass of white wine (I used Pinot Grigio)
olive oil
salt
half a tsp of chili paste
single cream (a small pot)

1. Chop the garlic clove and add to a large frying pan with the olive oil. Cook for about 1 minute.
2. Slicecourgettes into thin ribbons and add to the pan, stirring frequently until softened.
3. Add the shrimps, salt and chili paste. Add the small glass of wine and single cream. Once the sauce is reduced in half, the sauce is done.
4. Cook your pasta al dente in a big pot of the salted water
5. Once the pasta is cooked, drain it and add to the pan with the courgettes and shrimps, stir well and grate some parmesan cheese on top before serving.