Lukewarm pasta with shrimp, tomatoes and zucchini

Ingredients for 2 servings:

• 250 g shrimp(s), frozen, raw, peeled
• 350 g pasta, fresh, homemade
• 4 tbsp olive oil
• 1 shallot(s)
• 1 piece(s) ginger, thumb-sized
• 2 garlic cloves
• 4 tbsp fish sauce
• 1 tsp Ras el Hanout
• 10 cocktail tomatoes
• 1 small zucchini
• 1 tsp flour
• 125 ml cream
• some seasoning salt (steak grill seasoning salt)
• 1 bunch of coriander

Instructions

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

Perfect dish for warm summer days

Thaw the shrimp. Finely dice the onions, garlic, and ginger. Quarter the tomatoes. Cut the zucchini into cubes (approx. 1 cm). Finely slice the coriander. Cook the pasta until al dente and drain. Heat olive oil in a large pan. Sauté the onions for approx. 2 minutes until translucent. Add the ginger and cook for a further 1-2 minutes. Add the garlic and simmer for another 1-2 minutes. Add the fish sauce and ras el hanut. Briefly fry the shrimp in this mixture for approx. 2-3 minutes, then remove from the pan and set aside. Add the tomatoes and zucchini to the pan and simmer for approx. 5 minutes. Sprinkle with flour, add the cream, and bring to a boil briefly. Season with steak grill seasoning salt (or salt and pepper). Add the shrimp, lukewarm pasta, and coriander. Tip: If using store-bought dry pasta, use 2/3 of the specified amount.