For 4 people
Remove thyme leaves from the twigs and mash briefly with breadcrumbs and 1 tablespoon of olive oil in a blender. Spread the crumbs on a baking tray with baking paper and lightly salt. Roast in the oven at 200 degrees (top and bottom heat) on the second rail from the top for 5 minutes.
Cut the mangetout into thin strips, cut the spring onion into slices. Cook spaghetti according to package instructions.
Heat 4 tablespoons of oil in a large, coated pan, sauté the shrimp for 2 minutes. Add the mangetouts and fry for another 3 minutes. Rub the lemon peel fresh, press the garlic and add the spring onions to the pan. Season with salt and pepper and fry for 1 minute.
Drain the spaghetti and add it to the frying pan. Swirl briefly, then possibly season again with salt and pepper. Serve the pasta with the crumbs sprinkled on it.
As a matching wine, serve a fresh and vivid RS Rheinhessen Silvaner.