Cook the pasta in salted water.
Fry shrimp and garlic in a tablespoon of olive oil for 3 – 4 minutes on small fire.
Season with salt and pepper.
Take out shrimps.
Put the cooked pasta on the pan.
Add the sour cream, grated lemon peel and 1 tablespoon of lemon juice.
Mix it all vigorously, add the shrimps, decorate with coriander and serve with Grimbergen Blanche.