Summary

Ingredients

• 3 zucchini, depending on the size and level hunger
• 1 shallot (s), or onion
• 100 g olives, black, pitted, not dried
• 70 g tomato paste, 1 small can
• 2 cup vegetable broth
• 2 large tomatoes, cut into pieces
• 250 g shrimp (s)
• 1 clove garlic
• marjoram
• oregano
• herbs Provence
• possibly rosemary
• salt and pepper
• olive oil

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Instructions

1. Wash the zucchini and cut into thin slices, remove the seeds and then cut into even strips - just like tagliatelle. Peel the shallot or onion and cut into thin slices. If necessary, cut the onion in half first.
2. Heat some olive oil in a pan and sauté the onions. Add the zucchini strips. Add the vegetable stock and cook for 5-10 minutes until the tagliatelle is al dente. Cut the olives into slices and mix them in so that they are a little warmed up.
3. For the sauce, cut the tomatoes into small cubes.
4. Heat the oil in a pan or saucepan and add the prawns. Add the garlic and tomato paste, then the tomatoes. Season to taste with herbs, salt and pepper. Possibly season with a little brandy and cook for a few minutes.
5. Arrange the zucchini tagliatte on the plate and add the tomato sauce with shrimp. Drizzle with some fresh olive oil and serve.
6. It goes well with fresh baguette and a glass of white wine.
7. Summery, Mediterranean, light and low in calories.