Summary

Ingredients

• 200 g shrimp, frozen, oranic
• 1 bunch asparagus, green
• 1 small zucchini
• 1 pepper (s), orange
• 75 g spinach leaves, frozen
• 8 cocktail tomatoes
• 1 can coconut milk
• 400 g spahetti
• Sesame oil, dark
• Chilli flakes
• Five-spice powder
• soy sauce

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Instructions

1. Cook the pasta al dente according to the instructions on the package.
2. Meanwhile, cut the asparagus, courgette and bell pepper into pieces and halve the cherry tomatoes.
3. Heat the sesame oil in a wok and fry the shrimp in it. Add the chilli flakes, the five-spice powder and a little salt and mix together. As soon as the shrimp are cooked, remove them from the wok and set aside.
4. Put some sesame oil again in the wok and then fry the asparagus with the zucchini and bell pepper. When they are lightly browned, add the tomatoes and spinach. Mix everything well until the tomatoes melt and the frozen spinach is dissolved. Also season with a little chilli and five-spice powder, add the soy sauce and initially only the firm cream of the coconut milk. That is why it is important to have good coconut milk. If there is not enough liquid in the wok, add some of the liquid part of the coconut milk. Now add the shrimp to the vegetables and let them cook again briefly. Season everything to taste and add seasoning if necessary.
5. Finally, add the pasta to the sauce and fold everything in well.