Pasta with crab

Ingredients for 4 servings:

• 300 g North Sea crabs or crayfish tails
• 2 tbsp coconut oil
• 1 cup sour cream
• 2 cups cream cheese
• 1 piece(s) ginger, fresh
• some turmeric
• some cream
• e.g. salt and pepper
• 600 g pasta of your choice
• 1 m.-large zucchini
• 1 jar white wine

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Lightly fry the North Sea crab or crayfish tails in hot coconut oil, then stir in the cream cheese (I like to use the reduced-fat version with herbs or Mediterranean vegetables). Then add the sour cream, a little turmeric, salt, and pepper. Peel the ginger and grate (or puree) it over the dish. Mix everything well. Meanwhile, cook the pasta according to the package instructions until al dente. Drain and add to the sauce. Stir everything well. If the pasta makes the sauce too thick, carefully thin it with cream and white wine. Just before serving, wash the zucchini, cut it into fine julienne strips, and stir in. Serve immediately so the zucchini strips still have some bite. Tip: Serve with the white wine you used to dilute the sauce as a drink.