John Myers
Ingredients for 1 servings:
- 120 g shrimp(s)
- 1 zucchini
- 1 large tomato(s)
- 1 garlic clove(s)
- 1 small bunch of spring onions
- basil
- Parsley
- Garlic chives
- salt and pepper
- chili powder
- some cream
- some oil
- Water
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Low-carb, easy and quick
Preparation: Peel the garlic and finely grate or finely chop. Cut the tomatoes, spring onions, and herbs into pieces of any size and set aside. Since the zucchini will be used as a pasta substitute, peel it into thin strips using a vegetable peeler. Simply continue peeling and set the resulting zucchini strips aside. Sauce: Heat a little oil in a non-stick pan and sauté the shrimp and garlic. Reduce the heat, add the tomatoes and spring onions, and let simmer for a few minutes. To create a nice, creamy sauce, add a splash of cream and, if desired, a little water. As a final step, I seasoned my sauce with salt, pepper, and chili and added the fresh herbs. Let it simmer over low heat. “Pasta”: Boil water in a pot or kettle and then add it to a bowl with the zucchini strips. Season generously with salt. After about 3 minutes, they should be soft and can be drained. Serve with the sauce on top of the “noodles.”
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