Pasta with shrimp, fennel, cucumber and watercress

Pasta with shrimps and vegetables prepared according to this recipe is a hearty and delicious lunch.

Ingredients

• Curly pasta - 400 g
• Large shrimps (boiled and peeled, but with tails) - 400 g
• Fennel (cut into thin strips) - 1 tuber
• Thin-skinned cucumber (cut in long, thin strips) - 2 pcs.
• Natural yogurt, thick - 140 g (1/2 cup)
• Fresh lemon juice - 2 tbsp l.
• Lemon zest (chopped) - 1 tbsp l.
• Garlic (peeled and minced) - 1 clove
• Watercress - 50 g

Directions

1. Boil the pasta in slightly salted water until al dente (slightly undercooked), according to the instructions on the package, for 10-15 minutes.
2. Throw the finished pasta in a colander, let the water drain, and then transfer the products to the pan in which they were cooked. Put boiled shrimp, fennel and cucumber in the same saucepan, mix well.
3. Prepare the dressing. In a small bowl combine yogurt, lemon juice, zest and garlic, mix well. Pour pasta with shrimps and vegetables with this dressing, stir.
4. Serve the shrimp pasta with watercress.