Spaghetti in a fruity carrot, zucchini and shrimp sauce

Ingredients for 4 servings:

• 500 g carrot(s), thin
• 500 g zucchini, thin
• 1 garlic clove(s)
• 500g spaghetti
• 2 tbsp oil
• 400 g shrimp(s)
• 2 cups whipped cream
• 100 g Parmesan, freshly grated
• 1 lemon(s), untreated, the peel and possibly the juice
• salt and pepper
• Lemon pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the carrots and cut lengthwise into thin slices or strips. Cut the zucchini into thin strips (you can also dice the vegetables finely). Peel the garlic and finely dice. Prepare the spaghetti according to the package instructions. Drain, rinse, and set aside. Heat the oil. Sauté the carrots and zucchini for about 5 minutes. Then add the garlic and shrimp and fry briefly. Add the cream and reduce over low heat until a creamy sauce forms. Wash the lemon in hot water, grate the zest, or zest it with a zester (if you don’t have a grater, you can also thinly peel the zest—without the white part—and then cut it into thin strips). Add the zest to the sauce and simmer briefly, then add half of the grated Parmesan cheese. Season to taste with salt and pepper (if you prefer a more lemony flavor, you can add a little more lemon juice). Finally, fold in the cooked spaghetti, heat briefly in the sauce, and serve sprinkled with the remaining Parmesan and lemon pepper. Serve with a leaf salad. Tips: I can also imagine this dish going well with thinly sliced ​​green asparagus, briefly steamed at the end, but I haven’t tried it yet. I also think it’s important not to use small shrimp instead of prawns; the crunchy bite of the prawns is simply essential. If you want to save calories, you can use Rama Cremefine for cooking instead of cream.