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🍝 Tagliatelle with Shrimp and Colorful Vegetables

575 kcal · 30 min · 4 servings

Ingredients

• 400 g Tagliatelle (white and green)
• Salt
• 1 Zucchini
• 1 Carrot
• 1 Red Bell Pepper
• 2 Garlic Cloves
• 3 tbsp Butter
• 100 ml dry White Wine
• 150 g Shrimp (pre-cooked and peeled, ready for the kitchen)
• Pepper (from the mill)
• 4 tbsp Crème fraîche
• Chives
• Lemon Balm

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Cook the tagliatelle pasta al dente (firm to the bite) according to the package instructions.
3. 3. Thoroughly wash the zucchini.
4. 4. Remove the tough ends of the zucchini.
5. 5. Cut the zucchini into very thin strips or use a slicer.
6. 6. Peel the carrot.
7. 7. Cut the carrot into thin longitudinal strips or slice it thinly.
8. 8. Wash the bell peppers.
9. 9. Cut the bell peppers in half lengthwise.
10. 10. Remove the seeds and white pith from the bell peppers.
11. 11. Cut the bell peppers into very thin strips.
12. 12. Peel the garlic cloves.
13. 13. Finely chop the garlic.
14. 14. Heat butter in a large pan.
15. 15. Add the chopped garlic, zucchini, carrots, and pepper strips to the hot butter.
16. 16. Sauté the vegetables slowly over medium heat for about 3 minutes.
17. 17. Deglaze the vegetables with white wine.
18. 18. Let the sauce simmer for about 2 minutes until the vegetables are cooked through.
19. 19. Drain the cooked pasta.
20. 20. Add the drained pasta and pre-cooked shrimp to the pan with the vegetables.
21. 21. Toss everything well to combine.
22. 22. Season the mixture with salt and pepper to taste.
23. 23. Portion the pasta onto bowls or plates.
24. 24. Place a dollop of crème fraîche on top of the pasta.
25. 25. Season the crème fraîche additionally with a little pepper.
26. 26. Garnish the dish with fresh herbs.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 575
• Protein: 22 g · Fett/Fat: 17 g · Carbs: 78 g