Zucchini Shrimp Pasta

Ingredients

• 4 cloves garlic
• 2 tsp ginger
• 350 g peeled shrimp tails (pre‑cooked)
• 8 tbsp olive oil
• Salt
• pink peppercorns (crushed)
• 1 tsp turmeric (ground)
• 2 tsp soy sauce
• 400 g zucchini
• 400 g spaghetti
• cilantro leaves

Instructions

1. 1.

   Peel and finely chop the garlic. Wash and pat dry the shrimp. Mix garlic, ginger, and shrimp with 4 tbsp olive oil, salt, pink peppercorns, turmeric, and soy sauce. Cover and marinate in the refrigerator for 1 hour. Wash, trim, and cut the zucchini into thin sticks. Cook the shrimp with the marinade in a pan over medium heat for about 6 minutes.

2. 2.

   Cook the pasta in plenty of boiling salted water until al dente. Drain, let it sit briefly, then return to the pot and mix with the zucchini and remaining olive oil. Cover and keep warm on the stove for a moment. Arrange the zucchini noodles in warmed bowls, top with shrimp, and sprinkle with cilantro before serving.