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🍝 Kohlrabi Spaghetti with Shrimp and Almond Pesto

283 kcal · 30 min · 4 servings

Kohlrabi Spaghetti with Shrimp and Almond Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the kohlrabi and peel off the tough skin completely.
  2. 2. Cut the kohlrabi into thin noodle shapes using a spiralizer.
  3. 3. Peel the garlic clove and chop it into small pieces.
  4. 4. Wash the parsley and shake off excess water thoroughly.
  5. 5. Pluck the parsley leaves and chop them coarsely.
  6. 6. Wash the lemon under hot water and pat it dry.
  7. 7. Grate the lemon zest finely.
  8. 8. Squeeze the juice out of the lemon.
  9. 9. Heat a pan without oil over medium heat.
  10. 10. Toast the almonds in the pan for 2 to 3 minutes until golden brown.
  11. 11. Remove about 1 tablespoon of the toasted almonds and set them aside.
  12. 12. Put the remaining almonds, the parsley, 2 tablespoons of olive oil, the lemon juice, some lemon zest, and 2 tablespoons of water into a blender.
  13. 13. Puree the mixture until smooth.
  14. 14. Season the pesto with salt and pepper.
  15. 15. Heat the remaining olive oil in a large pan.
  16. 16. Fry the shrimp over medium to high heat for 2 to 3 minutes on each side.
  17. 17. Add the chopped garlic in the last 30 seconds and fry briefly.
  18. 18. Remove the shrimp from the pan and set them aside.
  19. 19. Sauté the kohlrabi noodles in the same pan for 2 to 3 minutes over medium heat.
  20. 20. Check if the noodles are slightly soft but still firm to the bite.
  21. 21. Season the noodles with salt, pepper, and the remaining lemon zest.
  22. 22. Divide the kohlrabi noodles among several plates.
  23. 23. Place the shrimp on top of the noodles.
  24. 24. Drizzle the pesto over the noodles.
  25. 25. Sprinkle the reserved almonds over the dish.

Nutrition per serving