Cut the zucchini in half lengthwise and slice into 7mm thick half-moons.

Rinse the peeled shrimp under water and pat dry with paper towels.

Boil a pot of water, add salt (not listed in ingredients), and cook spaghetti 1 minute less than package instructions. Drain.

Heat butter in a pan over medium heat, add zucchini, and sauté until coated in butter. Add shrimp and cook until color changes.

Add flour to the pan and stir until no longer powdery. Gradually add milk, stirring until thickened. Season with salt and pepper.

Add the cooked spaghetti to the sauce and toss to coat evenly.