Ribbon noodles with oyster mushrooms, zucchini and shrimp

Ingredients for 2 servings:

• 120 g tagliatelle pasta, more if needed
• 250 g zucchini
• 150 g oyster mushrooms
• 150 g Arctic prawn(s)
• 2 tbsp oil (garlic chili oil) or olive oil, 1 garlic clove and chili flakes
• 1 small onion(s)
• 3 tsp double cream
• 1 dash of cream
• 1 shot of white wine
• some salt and pepper
• e.g. Parmesan, grated
• 6 cherry tomatoes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

easy and quick to make, also vegetarian

Cook the pasta in plenty of salted water for the specified time, then drain well. During the cooking time, wash the zucchini and cut into small pieces, still with the skin on. Halve smaller oyster mushrooms or quarter larger ones. Dice the onion. Add the garlic and chili oil to a pan. Alternatively, finely chop the garlic. Lightly fry the onion (and garlic, if desired). Add the zucchini and cook for about 3 minutes. Then add the oyster mushrooms and cook for another 4 minutes on medium heat. Pour in the white wine and simmer. Now add the double cream and cream, salt and pepper (and chili flakes, if desired), and season to taste. Add the shrimp and simmer for 1 minute. Mix in the tagliatelle pasta. Quarter the baby tomatoes and stir in just before serving. Transfer to a plate and sprinkle with Parmesan cheese. For vegetarian options, omit the shrimp and consider using a little more vegetables or mushrooms.