I am back! And although summer seems to be on its way out, today is the first day in what feels like ages that I haven't stared out of the kitchen window at drizzle. It was even suny enough to eat lunch in the garden and, to celebrate, this is what I ate.

courgettie spaghetti shrimps

Just four ingredients and not many more minutes to put together but delicious. All the components have a certain sweetness but it manifests in a different way for each: the courgette is nutty, the shrimps fishy and the tomatoes slightly tart. And butter isn't bad for you any more so even with the small amount I used to make things luxurious it's still super healthy.

Shrimp & Cherry Tomato "Courgetti" (serves 1)


  • small slice of butter (10ish grams)
  • 1 courgette
  • handful cherry tomatoes
  • 50g cooked brown shrimp


  1. Turn the courgette into noodles with a julienne peeler or spiralizer. I used a peeler here because I prefer the the results: shorter, slightly thicker "noodles" that don't go quite as soggy. But either is fine. Discard the seedy centre - put it aside for soup or something. 
  2. Cut the cherry tomatoes into eighths. 
  3. Melt the butter in a large frying pan and add the tomatoes. After a minute put in the courgette noodles and, after one more, the shrimp. Everything should be heated through but the courgette should still be a bit "al dente". As soon as the shrimp are warm, seasone with salt and pepper and serve. 

Ifs And Ands

  • A squeeze of lemon wouldn't go amiss. Likewise some torn basil leaves to scatter over. 
  • You could replace the shrimp with prawns or scallops or but, if cooking from raw, they would have to go in the pan first. Flakes of cooked salmon would be nice too.