Malzemeler
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500 g zucchini
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250 g jumbo shrimp
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3 garlic cloves
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4 tablespoons Livvy olive oil
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150 g cherry tomatoes
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1 lemon
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20 g pine nuts
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Salt, black pepper
Tarifler
Roast the cherry tomatoes in a preheated oven at 200°C for 6–7 minutes until they burst.
Toast the pine nuts in a pan until golden and fragrant.
Using a julienne slicer, cut the zucchini into thin strips.
Grate the lemon zest, then squeeze the juice.
Marinate the shrimp with 2 tablespoons of olive oil, salt, black pepper, lemon zest, and juice of half a lemon.
Sauté the zucchini in a wide pot with 2 tablespoons of olive oil just until slightly softened (about 1–2 minutes).
In a separate pan, sauté the shrimp and garlic.
Combine all the ingredients in the pot with the zucchini and sauté for another minute.
Before serving, add the remaining lemon juice and garnish with the toasted pine nuts.
