in Recipes

Ribbon noodles with zucchini and shrimp

updated

Spread the love

Ingredients for 4 servings:

  • 500 g tagliatelle pasta
  • 2 m.-large zucchini
  • 1 m.-sized onion(s)
  • 1 clove(s) garlic
  • 2 tbsp wild garlic pesto or similar
  • salt and pepper
  • 200 g shrimp(s)
  • 100 ml coconut milk
  • some Parmesan, grated

Instructions

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

Peel the zucchini and cut into thin strips. I always do this with a vegetable peeler. Then fry the zucchini in a little olive oil in a pan. Season with salt and pepper and set aside. Meanwhile, cook the pasta in plenty of salted water. Sauté the onions and garlic in the pan. Then add the shrimp and fry until everything has taken on some color. Now add the zucchini and pesto. Deglaze with the coconut milk and simmer for a few minutes. Meanwhile, drain the pasta and return it to the pot. Mix the pasta and the contents of the pan together and serve on plates with a sprinkle of Parmesan cheese.

Facebook Comments

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.

Lamb's lettuce with bacon cubes and balsamic vinegar

Cheese braid