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Low-carb zucchini-carrot noodles with shrimp

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Ingredients for 4 servings:

  • 1 m.-large zucchini
  • 8 carrots
  • 500 g shrimp(s)
  • 400 ml whipped cream
  • 3 tsp, leveled herbs, Italian
  • salt and pepper
  • Butter or oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

in cream sauce

Wash the carrots and zucchini. Peel the carrots, then peel them into strips using a peeler. Do the same with the unpeeled zucchini. Blanch the carrot and zucchini strips in salted water for about 3 minutes. Heat butter or oil in a pan or saucepan. Briefly fry the shrimp and add the carrot and zucchini strips, and cook for about 5 minutes, stirring occasionally. Then add the cream and season with salt and pepper. Finally, add the Italian herbs and simmer everything over low heat for about 10-15 minutes. When serving, sprinkle with Parmesan cheese or basil to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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