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🍽️ Shrimp with Carrot Spaghetti and Peas

274 kcal · 30 min · 4 servings

Ingredients

• 200 g peas (freshly peeled or frozen)
• salt
• 500 g carrots with nice greens (5 carrots)
• 30 g pine nuts (2 tbsp)
• 400 g shrimp (kitchen-ready, without head and shell)
• 2 tbsp olive oil
• 2 tbsp Asian chili sauce
• pepper
• 2 tsp pink peppercorns

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Cook the peas in this water for 5 minutes.
3. 3. Immediately rinse the peas with cold water to stop the cooking process.
4. 4. Let the peas drain well.
5. 5. Wash the carrots under running water.
6. 6. Peel the carrots.
7. 7. Slice the carrots into thin strips using a vegetable peeler.
8. 8. Pick off some green leaves from the carrots.
9. 9. Wash the picked leaves.
10. 10. Shake the leaves dry.
11. 11. Set the leaves aside.
12. 12. Cook the carrot strips for 2 minutes in boiling salted water.
13. 13. Rinse the carrot strips with cold water.
14. 14. Let the carrot strips drain.
15. 15. Add some oil to a hot pan.
16. 16. Toast the pine nuts over medium heat until they are fragrant.
17. 17. Remove the pine nuts from the pan.
18. 18. Rinse the shrimp under running water.
19. 19. Pat the shrimp dry with a kitchen towel.
20. 20. Heat oil in a large non-stick pan.
21. 21. Fry the shrimp for about 2 minutes on one side over medium heat.
22. 22. Fry the shrimp for about 2 minutes on the other side.
23. 23. Season the shrimp with chili sauce.
24. 24. Season the shrimp with salt.
25. 25. Season the shrimp with pepper.
26. 26. Add the toasted pine nuts to the pan.
27. 27. Add the drained peas to the pan.
28. 28. Add the peppercorns to the pan.
29. 29. Cook everything while stirring for 2 to 3 minutes.
30. 30. Serve the carrot spaghetti with the shrimp.
31. 31. Sprinkle the prepared carrot leaves on top.

Nutrition per serving

• kcal: 274
• Protein: 25 g · Fett/Fat: 11 g · Carbs: 18 g