Vegetable noodles with spinach and shrimp sauce

Ingredients for 2 servings:

• 2 zucchinis
• 2 carrots
• 1 onion(s)
• 300 g spinach, frozen or fresh
• 250 g shrimp(s), frozen or fresh
• some cream
• e.g. salt and pepper
• e.g. nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Low-carb

Grate the zucchini and carrots into noodles, using either a vegetable peeler or a julienne cutter. Sauté the chopped onion in a pan until translucent, then add the shrimp (fresh or frozen) and fry them on all sides until pink. Now add the spinach, preferably frozen (it thaws faster, which is better than a whole packet of spinach) or fresh. Blanch the vegetable noodles in boiling salted water; if you prefer them softer, just leave them in the water a little longer. Once the spinach has broken down, add a little more cream and season with salt, pepper, and nutmeg. If you like, you can add garlic or other spices, just like other vegetables or real pasta. Have fun varying things up.