Zucchini spaghetti with tomatoes and shrimp

Ingredients for 4 servings:

• 1 zucchini (snake gourd/leg zucchini) or 4 regular zucchini
• 500 g shrimp(s)
• 1 chili pepper(s)
• 400 g tomatoes
• 2 cloves garlic
• 1 onion(s)
• 150 ml white wine
• 3 tsp basil, freshly chopped
• 1 tsp chili flakes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

low-carb

Use a spiralizer to process the snake gourd or zucchini. Finely dice the onion. Chop the garlic and chili pepper. Dice or halve the tomatoes, depending on their size. Slice the basil. Sauté the shrimp in olive oil and season with salt and chili flakes. Remove the shrimp. In the same pan, sauté the onion, garlic, and chili pepper. Deglaze with white wine. Once the white wine has evaporated, add the tomato pieces and the shrimp along with the cooking juices and continue simmering over low heat. Sauté the zucchini noodles in oil for about 3-5 minutes. Season with salt and pepper. Finally, mix with the tomato and shrimp sauce.