Mediterranean lemon spaghetti salad with garlic and ginger prawns

Ingredients for 4 servings:

• 500g spaghetti
• 125 ml cream or low-fat substitute
• 3 tbsp butter
• 4 tbsp olive oil
• 2 tbsp mayonnaise, also light
• 2 cloves garlic
• 1 piece(s) fresh ginger, about thumb-sized
• 1 small chili pepper(s), as desired
• 400 g shrimp(s), fresh or frozen
• 4 tbsp Parmesan, freshly grated
• 1 lemon(s), untreated, zest and juice
• 2 sprigs rosemary
• 2 sprigs of thyme
• 3 tbsp parsley
• salt and pepper
• sugar, brown

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Light summer salad for hot days

Deseed the chili pepper, peel the garlic and ginger, and finely chop everything. Pluck a sprig each of thyme and rosemary and chop them along with the parsley. Heat the olive oil in a large pan. Add the peeled prawns with the remaining rosemary and thyme sprigs, along with the ginger, garlic, and chili, and fry briefly. Set aside. Cook the spaghetti in plenty of salted water until al dente, drain the cooking water, and add the butter, cream, Parmesan cheese, lemon juice and zest, the prawns, and chopped herbs to the hot pasta. Fold in the mayonnaise. Season with salt, pepper, and sugar, let stand for 1/2 hour, and refrigerate. A fresh, light summer salad for hot days that also goes well with grilled food.