Carrot spaghetti and shrimp pan

Ingredients for 4 servings:

• 800 g shrimp(s), raw, ready to cook, i.e. peeled and without intestines
• 2 garlic cloves
• 1 small piece(s) of ginger
• 1 red chili pepper(s)
• 1 rosemary sprig(s)
• 4 tbsp olive oil or peanut oil, approx.
• 1 lemon(s), juice
• 1 kg carrot(s)
• 400 ml vegetable broth, approx.
• 50 g Parmesan
• 4 stalks of parsley, flat
• Salt and pepper, mixed or black, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 43 minutes

Rinse the prawns and pat dry. Peel and slice the garlic cloves. Peel and chop the ginger. Rinse the chili pepper and chop it with or without seeds or partially deseeded. Mix the prawns with the garlic slices, ginger, chili, rosemary, oil, and lemon juice in a bowl and let it sit, covered, for about 15 minutes. Meanwhile, trim, peel, and wash the carrots and cut them into spaghetti using a spiralizer. Heat a wok and fry the prawns without adding any fat, turning occasionally, for about 3 to 5 minutes until pink and lightly browned. Then add the carrot spaghetti, deglaze with the vegetable stock, and simmer uncovered for about 3 minutes. Finely grate the Parmesan cheese. Rinse the parsley, shake dry, and finely chop the leaves. Season the carrot spaghetti and shrimp pan with salt and pepper, arrange on plates and sprinkle each with shaved Parmesan and chopped parsley.