Bring a pot of water to a boil for the pasta. Meanwhile, prepare a skillet with a little water and half a chicken bouillon cube.

Once the bouillon cube has dissolved and the water is boiling, add the zucchini and cook until tender.

Thaw the shrimp under cold water, pat them dry, then cook them in a skillet with a drizzle of olive oil, plenty of lemon juice, and black pepper.

While the shrimp are cooking, add the pasta to the boiling water. Cook the pasta for about five minutes less than the package instructions, so you can finish cooking it in the zucchini broth.

When the pasta is ready, remove the spaghetti and set aside with the shrimp.

Blend the cooked zucchini with a mixer until smooth. Return the pasta to the skillet with the zucchini cream and shrimp, add more black pepper and lemon juice, and toss everything together until well combined.