Zucchini noodles with shrimp and cherry tomatoes

Ingredients for 4 servings:

• 60 ml olive oil
• 500 g shrimp(s)
• 65 g onion(s)
• 2 garlic cloves
• 1 tbsp chili powder or red pepper
• 400 g cherry tomatoes
• 20 g butter
• 15 g fresh basil
• 3 zucchinis
• 100 ml whipped cream
• White wine, for deglazing

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 32 minutes

Thaw the frozen shrimp. Wash the zucchini and cut into thin strips using a spiralizer. Peel the onions and finely dice them. Peel the garlic cloves and finely chop them. Heat 30 ml of olive oil in a pan over medium heat. Add the thawed shrimp and season with salt, pepper, and red pepper flakes. Fry the shrimp for 2-3 minutes on each side until lightly pink. Remove from the pan. Sauté the onions in the same pan for 3-4 minutes until translucent. Then add the chopped garlic and fry for 30 seconds. To deglaze the pan, add the white wine, loosen the pan juices with a spatula, and stir to combine. Wash the cherry tomatoes and add them to the pan. Then cover the pan and simmer for another 3-4 minutes until the tomatoes burst slightly and soften. Halve the lemon and squeeze the juice. Wash and finely chop the basil. Next, add the shrimp, butter, lemon juice, heavy cream, basil, and 1/2 tablespoon of red pepper flakes. Stir until the butter is melted. Heat 30 ml of olive oil in a non-stick pan over medium heat. Add the zucchini noodles, sauté briefly for about 2 minutes, and then quickly remove from the pan. Add the zucchini to the shrimp and tomatoes. Mix well. Garnish with some fresh basil.