Summary

Ingredients

• 400 g spaetzle
• 0.5 ½ pack sugar snap peas, fresh, possibly more
• 500 g mushrooms
• 150 g cheese (Emmentaler)
• 100 ml cream
• 100 ml sauce (aioli)
• salt and pepper
• 2 tablespoon butter
• 200 g shrimp (s) (frozen)
• marjoram
• Water (TK)

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Instructions

1. Fill a pot with salted water, halve the sugar snap peas, and add them to the water. Set over high heat and bring to a boil, about 5-7 minutes.
2. While the water heats, place a large pan over medium-high heat. Add 2 tablespoons butter. Slice the mushrooms thinly. When the butter foams, add the mushrooms and fry for 3-4 minutes until lightly golden. Season with salt, pepper, and about 1 teaspoon marjoram.
3. When the water reaches a boil, remove the sugar snap peas with a slotted spoon and add to the mushroom pan. Add the frozen shrimp to the same pan and continue cooking over medium heat for 3-4 minutes, stirring frequently.
4. Cook the spaetzle in the remaining boiling water according to the packet instructions. Drain well and add to the pan with the mushrooms, peas, and shrimp. Mix everything thoroughly.
5. Pour in the aioli and cream, stirring well. Sprinkle the grated Emmentaler cheese over the top and mix in thoroughly.