Summary

Ingredients

• 100 g spahetti
• Salt water
• 1 zucchini
• 2 carrot (s)
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 clove garlic
• 2 tablespoon olive oil
• 1 packet shrimps in garlic or herb butter (frozen)
• 0.5 ½ cup cream cheese

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Instructions

1. Use the spiral cutter to slice the zucchini and carrots into spaghetti. Or you can cut thin strips with the peeler. Cut the peppers into small cubes.
2. Cook the spaghetti in salted water according to the instructions, add the carrot spaghetti or carrot strips approx. 5 minutes before the end of the cooking time. In the meantime, sweat the peppers in olive oil with the garlic and fry the shrimp in another pan until crispy. Repeatedly add a small ladle of the cooking water to the paprika-garlic mixture (creates a nice bond).
3. Just before the spaghetti is ready, add the cream cheese to the peppers and stir well. Add the cooked spaghetti with carrots to the peppers dripping wet, add zucchini spaghetti, season with salt and pepper and mix well.
4. Distribute on plates and top with the crispy shrimp in portions. Looks really great and tastes great too.