Vegetable spaghetti with shrimp

Ingredients for 1 servings:

• 70 g spaghetti (wholemeal)
• 1 small carrot(s)
• 1 small zucchini
• 6 shrimp(s), frozen
• some garlic
• 6 cocktail tomatoes
• 2 servings of coffee cream (the small ones for tearing open)
• some cheese, grated
• oil
• salt and pepper
• 1 dashes lemon juice
• Herbs, Italian

Instructions

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

Cook the spaghetti in salted water until tender (I had to estimate the amount roughly, but you should use much less than usual, maybe half the usual amount). Meanwhile, use a spiralizer to cut the carrot and zucchini into spaghetti shapes. 1-2 minutes before the pasta is al dente, add the carrot spaghetti to the cooking water and wait until the spaghetti is al dente. Then drain both together in a colander. Heat a little oil in a pan. Sauté the rinsed and thawed shrimp with the garlic until crisp. Reduce the heat and, after a few minutes, add the tomatoes, spaghetti, carrots, and zucchini. The zucchini spaghetti should be warmed through, but don’t overcook it, or it will become very soft. Season with salt, pepper, Italian herbs, and lemon juice, if desired. Remove the pan from the heat. Only now add the coffee cream and cheese. Stir everything together, and you’re done. The recipe can be adapted as desired. Instead of shrimp, you can also use mushrooms, bell peppers, or whatever you like. Or you can season it alla aglio e olio. Tip: If you’re using a spiralizer, make sure the carrot and zucchini are a good fit in terms of width to ensure you get nice, long vegetable spaghetti.