Summary

Ingredients

• 200 g crayfish tails, prepared ready to cook
• 2 zucchini, small to medium in size
• 1 large carrot
• 1 medium onion (s)
• 1 small bell pepper (s)
• 1 clove garlic
• Dill
• 1 tablespoon tomato paste
• 2 tablespoon herb cream cheese
• 100 ml white wine
• 1 cup cream or Cremefine, approx. 200 g each
• 1 tablespoon chicken broth, instant
• salt and pepper
• Cayenne pepper
• some oil for frying

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Instructions

1. Peel and finely chop the onion and garlic, peel the carrot and cut into thin slices. Remove the stem of the pepper, core the pod and cut the pulp into small cubes.
2. Fry the onion cubes and the carrots in a little oil in a large pan over medium heat. As soon as the onions have some color, add the garlic, tomato paste and granulated stock and sweat with them. Deglaze the vegetables with the white wine and simmer until all of the liquid has evaporated.
3. Add the peppers and herbal cream cheese to the pan and stir well until the cream cheese has run. Stir in the cream and the crayfish tails as well as salt and pepper, bring the liquid to the boil briefly, then turn the heat down a little and let the dish continue to simmer.
4. In the meantime, wash the courgettes, peel them if necessary and use a suitable kitchen utensil to make spaghetti. Add the zoodles to the pan and mix carefully.
5. Leave the pan on the stove until the zucchini has the desired consistency. Season the dish with cayenne pepper and dill as desired.
6. Spread the zoodles with crayfish cream on two plates and serve.