The grated Zucchini in a colander, with a bit of sea salt and sprinkle with the hands to mix/expressions and two minutes.
After two minutes the salt will work on the courgette and begin to extract the water from it.
With the back of a wooden spoon, press the courgette against the sieve so the water begins to come out, leave to drain over the sink while you prepare the rest of the meal.
In a nonstick pan over a medium heat add the olive oil and crushed garlic clove. Gentle saute until the garlic begins to soften (do this slowly as you don’t want the garlic to burn and become bitter.
Add the drained grated courgette and sautee until it begins to soften this will take around 5 minutes.
The Creme Fraiche and Lemon zest to the pan and cook for a few minutes to simmer.
In a heat proof bowl place the konjac pasta cover with boiling hot water and allow to soak for several minutes.
Add the shrimp to the Sauce and stir it. You will find that the shrimp quickly change your color. Once the prawns are pink, they are cooked through.
Add the drained konjac pasta, juice of half a lemon, fresh basil and grated parmesan
Season to taste (you may want to add more lemon, salt or pepper at this stage)