Summary

Ingredients

• 60 ml olive oil
• 500 g shrimp (s)
• 65 g onion (s)
• 2 cloves garlic)
• 1 tablespoon chili powder or red pepper
• 400 g cherry tomato (s)
• 20 g butter
• 15 g basil, fresher
• 3 zucchini
• 100 ml whipped cream
• White wine, for deglazing

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Instructions

1. Thaw frozen prawns.
2. Wash the zucchini and cut into narrow strips with a spiral cutter. Peel the onions and cut into fine cubes. Peel and finely chop the garlic cloves.
3. Heat 30 ml olive oil in a pan on medium heat. Add the defrosted prawns and season with salt, pepper and red pepper flakes.
4. Fry the prawns on both sides for 2-3 minutes until they are light pink in color. Take out of the pan.
5. Steam the onions in the same pan for 3 - 4 minutes until translucent. Then add chopped garlic and fry for 30 seconds. Add white wine to deglaze, loosen the roast set with a spatula and stir in.
6. Wash the cherry tomatoes and add to the pan. Then cover the pan and let it simmer for another 3 - 4 minutes until the tomatoes pop open easily and are soft.
7. Halve and squeeze the lemon. Wash and chop the basil. Then add the shrimp, butter, lemon juice, whipped cream, basil and 1/2 tablespoon of red pepper flakes. Now stir until the butter has melted.
8. Heat 30 ml olive oil in a non-stick pan on medium heat. Add zucchini noodles, sauté briefly for about 2 minutes while swirling and then quickly remove from the pan.
9. Add the zucchini to the prawns and tomatoes. Mix well. Garnish with some fresh basil.