Spaghetti with shrimp in lemon sauce

Ingredients for 4 servings:

• 300g spaghetti
• 250 g prawn(s), (cocktail prawns)
• 3 tsp olive oil
• 350 g leek
• 75 g soy cream (Soy Cream Cuisine) or cream
• 150 g cream cheese, grainy 0.4% fat
• 4 tsp lemon juice
• 2 pinches of lemon peel
• some broth
• ½ tsp cornstarch
• Salt
• pepper
• some parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

high in protein

Cook the spaghetti in salted water until al dente. Wash the shrimp and pat dry. Cut the leek into approximately 0.5 cm wide rings and wash, then fry in a pan with 2 teaspoons of oil for about 2 minutes, then remove. Meanwhile, for the sauce, mix the soy cream with the cream cheese, lemon juice, and lemon zest. Then fry the shrimp in 1 teaspoon of oil and remove. Deglaze the pan with a little stock, add the prepared sauce, and bring to a boil with the cornstarch until the sauce becomes thick. Mix in the noodles, shrimp, and leek, season with salt and pepper, and garnish with parsley. Nutritional information: Fat: 8.3g Carbohydrates: 57.1g of which sugars: 6.7g Fiber: 1.6g Protein: 22.4g The information refers to the use of “Soya Cuisine” soy cream.