Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 zucchini
- 2 carrot (s)
- 1 onion (s)
- 300 g spinach, frozen or fresh
- 250 g shrimp (s), frozen or fresh
- some cream
- salt and pepper
- Nutmeg
Print Recipe
Pin Recipe Instructions
- Slice the zucchini and carrots into noodles, either with a potato peeler or a Julienne cutter.
- Then sauté the chopped onion in a pan until translucent and then add the prawns (whether fresh or frozen) and fry them on all sides until they are pink. Now add the spinach, preferably the portioned frozen spinach (this thaws faster, that`s better than a whole packet of spinach) or fresh.
- Blanch the vegetable noodles in boiling salted water, if you prefer them soft, just leave them in the water a little longer.
- When the spinach has disintegrated, add a little more cream and season with salt, pepper and nutmeg.
- If you like, you can of course add garlic or other spices, as well as other vegetables or real noodles, have fun varying.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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