Summary

Ingredients

• 350 g pasta (e.. Gemelli)
• Salt water
• 2 small zucchini
• 1 large onion (s)
• 2 cloves garlic)
• 2 tablespoon butter
• 2 tablespoon rapeseed oil
• 250 ml whipped cream or cremefine
• 2 lime (s)
• 3 teaspoons cane sugar, brown
• 250 g salmon fillet (s) skinless, diced
• 250 g shrimp (s), ready to cook
• Salt and pepper, black from the mill
• 1 bunch dill, fresher

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Instructions

1. Cook the pasta in boiling salted water. Wash the zucchini, cut lengthways and remove the stones. Cut the zucchini into narrow, approx. 3 - 4 cm long, thin strips (julienne).
2. Peel the onion and garlic, dice finely and sweat with the butter and rapeseed oil in a non-stick pan. Add the zucchini strips and cook for about 5 minutes.
3. In the meantime, rasp off the peel of the washed limes (with an ordinary grater or a zest ripper) and squeeze out the juice of the limes. Now mix the zest and the lime juice with the brown cane sugar (amount depends on taste - sugar can be added at the end when tasting) and add to the vegetables in the pan.
4. Now let the whole thing boil up briefly and add the cream, the diced fish and the prawns and let simmer for about 5 minutes over medium heat. Finally, season with salt, pepper and dill and, if necessary, add a little sugar if the sauce is too sour.
5. The finished sauce should now be mixed with the cooked noodles in the pan and served immediately.
6. Alternatively, you can replace the fish and prawns with 500 g of diced chicken breast fillet - in this case you should use parsley or chives instead of the dill.