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Recipes
Zucchini noodles with shrimps and cherry tomatoes
Ingredients for 4 portions:
• 60 ml olive oil
• 500 g shrimps
• 65 g onions
• 2 garlic cloves
• 1 tbsp. red pepper flakes
• 400 g cherry tomatoes
• 20 g butter
• 15 g fresh basil
• 3 zucchinis
• 1 lemon (juice only)
• White wine for deglazing
Preparation:
1.
Wash the zucchini and cut them
into narrow strips with a spiral
cutter. Peel the onions and chop
them finely. Peel the garlic and
chop finely.
2.
Heat 30 ml olive oil on a medium
flame in a pan. Add the shrimps
and season with salt, pepper, and
the pepper flakes.
3.
Sear the shrimps for 2-3 minutes
on both sides, until they are light
pink. Remove them from the pan.
4.
Poach the onions in the same pan
for 3-4 minutes until transparent.
Then add the garlic and fry for 30
seconds. Add the white wine to
deglaze, loosen the gravy with a
spatula, and add to the mixture
while stirring.
5.
Wash the tomatoes and add
them to the pan. Cover the pan
and let everything simmer for
another 3-4 minutes until the
tomatoes burst easily and are
softened.
6.
Halve the lemon and squeeze
it out. Wash the basil and chop
finely. Then add the shrimps, but-
ter, lemon juice, basil, and ½ tbsp.
of red pepper flakes. Stir ever-
ything until the butter melts.
7.
Heat 30 ml olive oil in a non-stick
pan over medium heat. Add the
zucchini noodles, sauté them for
about 2 minutes while swirling,
then remove them from the pan
quickly.
8.
Add the zucchini to the shrimps
and tomatoes. Mix well. Garnish
with a bit of fresh basil.
