Zucchini tagliatelle with tomato sauce and shrimp

Ingredients for 2 servings:

• 3 zucchini, depending on size and hunger
• 1 shallot(s) or onion
• 100 g olives, black, pitted, not dried
• 70 g tomato paste, 1 small can
• 2 cups vegetable broth
• 2 large tomatoes, cut into pieces
• 250 g shrimp(s)
• 1 clove(s) garlic
• marjoram
• oregano
• Herbs of Provence
• possibly rosemary
• salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mediterranean, light and delicious

Wash the zucchini and cut into thin slices, removing the seeds and then cutting into even strips, just like tagliatelle. Peel the shallot or onion and slice thinly. If necessary, halve the onion first. Heat a little olive oil in a pan and sauté the onions. Add the zucchini strips. Add the vegetable stock and cook for 5-10 minutes, until the tagliatelle is al dente. Slice the olives and stir them in to warm them slightly. For the sauce, dice the tomatoes. Heat the oil in a pan or saucepan and add the shrimp. Add the garlic and tomato paste, then the tomatoes. Season with herbs, salt, and pepper. If desired, add a little brandy and cook for a few minutes. Arrange the zucchini tagliatelle on a plate and add the tomato sauce with shrimp. Drizzle with a little fresh olive oil and serve. Serve with fresh baguette and a glass of white wine. Summery, Mediterranean, light and low in calories.