Caipirinha noodles with salmon and shrimp

Ingredients for 2 servings:

• 350 g pasta (e.g. Gemelli)
• salt water
• 2 small zucchini
• 1 large onion(s)
• 2 garlic cloves
• 2 tbsp butter
• 2 tbsp rapeseed oil
• 250 ml whipped cream or Cremefine
• 2 limes
• 3 tsp brown cane sugar
• 250 g salmon fillet(s) without skin, diced
• 250 g shrimp(s), ready to cook
• Salt and pepper, black from the mill
• 1 bunch dill, fresh

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

A delicious, fruity pasta dish that everyone will love and is quick to prepare. Alternative to fish: chicken breast fillet

Cook the pasta in boiling salted water. Wash the zucchini, slice it lengthwise, and remove the seeds. Cut the zucchini into thin, approximately 3-4 cm long strips (julienne). Peel and finely dice the onion and garlic, and sauté them in a non-stick pan with the butter and rapeseed oil until translucent. Add the zucchini strips and sauté for about 5 minutes. In the meantime, grate the zest of the washed limes (using a regular grater or zester) and squeeze the juice from the limes. Mix the zest and lime juice with the brown cane sugar (amount according to taste – sugar can be added at the end to taste) and add to the vegetables in the pan. Bring to a boil briefly, then add the cream, diced fish, and shrimp and cook over medium heat for about 5 minutes until cooked through. Finally, season with salt, pepper, and dill, and add a little more sugar if the sauce is too acidic. The finished sauce should now be mixed with the cooked pasta in the pan and served immediately. Alternatively, you can replace the fish and shrimp with 500g of diced chicken breast fillet – in this case, use parsley or chives instead of the dill.