Ingredients

• 4 medium-sized zucchini
• 2 tablespoons butter
• 500 g of shelled shrimps
• 2 chopped cloves of garlic
• 1/2 teaspoon crushed chili peppers
• 60 ml chicken broth

• 1 lemon juice
• 2 tablespoons freshly grated parmesan cheese
• 2 tablespoons sliced ​​smooth parsley
• salt and freshly ground pepper

Cooking guidelines

Grate the zucchini with a special zucchini spaghetti scraper. Heat the butter in a large pan and fry the prawns on it, add the garlic and chili pepper until the prawns turn pink. It will take approximately 2 to 3 minutes.

Stir in the broth, lemon juice and zucchini "pasta" and salt and pepper to taste.

Bring to a gentle boil and heat and stir for 1 to 2 minutes. Serve immediately sprinkled with parmesan cheese, lemon peel strips and parsley.