Zucchini spaghetti with basil pesto and shrimp

Ingredients for 4 servings:

• 16 shrimp tails, raw, without shell and head
• 2 garlic cloves
• 1 red chili pepper(s)
• olive oil
• 2 garlic cloves
• 2 cup(s) basil leaves, fresh
• 0.33 cup extra virgin olive oil
• 2 tsp lemon juice, freshly squeezed
• ¼ cup Parmesan cheese, freshly grated
• 4 small zucchini
• 10 tomatoes, dried in oil
• 12 cherry tomatoes
• 1 bunch arugula
• 2 tbsp pine nuts
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes

low-carb

For the shrimp: The night before, mix the shrimp tails with 2 garlic cloves (pressed through a garlic press), the finely chopped chili pepper, salt and pepper, place in a tightly sealed container and add enough olive oil to cover. Refrigerate. For the pesto: Chop the basil and the remaining garlic in a food processor or hand blender. Add the olive oil, lemon juice and cheese and blend, then season with salt and pepper. For the vegetables: Cut the zucchini into spaghetti using a julienne peeler or spiral peeler. Finely slice the sun-dried tomatoes, toast the pine nuts in a non-stick pan, halve the cherry tomatoes, and wash and trim the arugula. Heat two tablespoons of the shrimp oil in a pan, fry the shrimp briefly on both sides with some of the garlic and chili, season with salt and pepper, and set aside to keep warm. Heat three tablespoons of the shrimp oil with a little chili and garlic in a large pan. Fry the zucchini spaghetti over high heat until the water has evaporated. Add the sun-dried tomatoes and pesto, and continue to fry until the liquid has almost evaporated. Season with salt and pepper. Using a spoon and fork, twist the “nests” in the pan and arrange them in four deep plates with some of the sauce, the shrimp, the tomato halves, and arugula. Grate over some Parmesan cheese and sprinkle with fleur de sel and freshly ground pepper, if desired.