Wash the spaghetti briefly and soak it in water to soften. Peel the shrimp, leaving the tails on, and devein. Slice the zucchini into 5mm rounds. Slice the lemon and zest the yellow part of the peel into thin strips. Roughly chop the dill.

In a pot, combine olive oil, cream, water, salt, and pepper. Add the spaghetti, shrimp, zucchini, and green peas. Cover and cook over medium heat, stirring occasionally, for the time indicated on the pasta package.

Uncover the pot and simmer for an additional 1–2 minutes until the liquid reduces to about 1cm depth and the pasta reaches your desired texture.