Ham chips with tagliatelle, shrimp and vegetable noodles

Ingredients for 2 servings:

• 4 slices of Parma ham, not too thinly sliced
• 250 g tagliatelle pasta, made from durum wheat semolina
• Water
• 1 small zucchini
• 2 m.-large carrot(s)
• 150 g king prawns, frozen, peeled
• 2 tbsp olive oil
• 100 ml soy cream (Soy Cream Cuisine)
• n. B. Salt and pepper, from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

egg and dairy free

Remove the shrimp from the freezer some time in advance, let them thaw, and then wash them. Wash the zucchini and carrots and peel them with a vegetable peeler to make tagliatelle pasta. Cook the pasta according to the package instructions. Place the ham on a baking sheet lined with parchment paper and bake in a preheated oven at 190°C for about 5-8 minutes. It should be crispy but not too brown. Heat the olive oil in a pan and briefly sauté the shrimp. Add the zucchini and carrots and sauté, season with salt and freshly ground pepper. Add the cooked noodles and soy cream, and heat everything together briefly. Arrange the ham chips with the shrimp and vegetable noodles on a plate and serve.