Zucchini Spaghetti with Shrimp and Pine Nuts

Zucchini noodles with shrimp, cherry tomatoes and pine nuts make a light, protein-rich low-carb dish full of vegetables. The zucchini replace classic pasta while still keeping the meal filling.

By yumbelo-Küche · 2 servings · 30 minutes

Ingredients

• 400 g Zucchini
• 250 g Shrimp, peeled and deveined
• 200 g Cherry tomatoes
• 1 Stück Garlic clove
• 1 Prise Chili flakes
• 2 EL Olive oil
• 30 g Pine nuts
• 30 g Parmesan, grated
• 0.5 Bund Bunch of basil
• 1 Stück Lemon, juice and zest
• Salt
• Pepper

Method

1. Cut the zucchini into long strips using a spiralizer or a vegetable peeler.
2. Halve the cherry tomatoes. Finely chop the garlic. Coarsely tear the basil.
3. Toast the pine nuts in a dry pan until golden brown and remove them.
4. Heat olive oil in the pan, briefly fry the garlic and chili flakes, then fry the shrimp for 2 to 3 minutes, season with salt and remove them.
5. Fry the cherry tomatoes in the pan for 2 minutes. Add the zucchini strips and toss for 1 to 2 minutes, until they are slightly warm but still al dente.
6. Return the shrimp to the pan, and season with lemon juice and zest, salt and pepper.
7. Divide between two plates, sprinkle with Parmesan, pine nuts and basil, and serve immediately.