Pasta dishes are always a good idea!
For the vinaigrette, stir through the syrup, coriander, 1 strong pinch of clear soup, pepper, vinegar and oil.
Rinse, clean and coarsely grate the zucchini. Quarter the apples, remove the skin, remove the core and grate them as well. Mix everything with the vinaigrette.
For the pasta, peel the shallot and chop finely. Rinse the parsley and chop finely. Grate some lemon zest, squeeze juice from one lemon.
Heat oil in a shallow saucepan. Stir-fry shallot in it at low temperature until translucent. Add juice of one lemon, grated peel and about half of the fish stock. Cook at high temperature until thick, stirring. Add the remaining fish stock and whipped cream.
Add shrimp and parsley to the sauce form, season with salt and cayenne pepper, and simmer with the lid off until the pasta is cooked.
Cook the pasta in salted water for about 6 minutes until al dente, drain and mix with the sauce. Serve with the leaf salad.