Spaghetti in shrimp, zucchini, mushroom and cream cheese sauce

Ingredients for 2 servings:

• 200 g spaghetti or thin ribbon pasta
• 2 zucchinis
• 250 g shrimp(s), frozen
• 250 g mushrooms, fresh
• 200 g herb cream cheese
• 200 g whipped cream
• 2 onions
• 1 garlic clove(s)
• 1 small lemon(s), organic
• 100 g Parmesan or Pecorino, in one piece
• some oil for frying
• ½ cup of frozen herbs, e.g. Italian herbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the zucchini in half lengthwise and scoop out the core with a tablespoon. Using a vegetable peeler, slice the zucchini into thin, long strips. Peel the onions and cut into small cubes. You need both the grated zest and the juice of the lemon, so first grate the lemon zest and then cut the lemon in half and squeeze the juice. Clean the mushrooms and cut into thin slices. Mix the cream and herb cream cheese, add the lemon juice, grated lemon zest, and frozen herbs, and mix well. Press the garlic clove into the cream cheese mixture and mix. Grate the cheese into strips. Cook the spaghetti until al dente. Heat the oil in a pan. Fry the zucchini, mushrooms, and onions until translucent. Add the shrimp and heat. Stir in the cream cheese mixture and heat through. Fold in the drained spaghetti. Sprinkle with cheese.