1. 1

   Step 1

   Peel the kohlrabi and cut into fine noodles using a spiralizer.

2. 2

   Step 2

   Peel and finely chop the garlic. Wash the parsley, shake dry, and chop coarsely.

3. 3

   Step 3

   Wash the lemon, finely grate the zest, and squeeze the juice.

4. 4

   Step 4

   Toast 40 g of slivered almonds in a dry pan over medium heat for 2–3 minutes until golden brown.

   Timer 3 min
5. 5

   Step 5

   Set aside about 1 tbsp of the toasted almonds for garnish.

6. 6

   Step 6

   Puree the remaining almonds with parsley, 2 tbsp olive oil, lemon juice, a little lemon zest, and 2 tbsp water until smooth.

7. 7

   Step 7

   Season the pesto with salt and pepper to taste.

8. 8

   Step 8

   Heat 1 tbsp olive oil in a large pan and fry 400 g of shrimp over medium-high heat for 2–3 minutes per side.

   Timer 5 min
9. 9

   Step 9

   Add the chopped garlic to the shrimp for the last 30 seconds and sauté briefly, then remove everything from the pan.

   Timer 1 min
10. 10

    Step 10

    Sauté the kohlrabi noodles in the same pan for 2–3 minutes over medium heat until al dente.

    Timer 3 min
11. 11

    Step 11

    Season the kohlrabi noodles with salt, pepper, and the remaining lemon zest.

12. 12

    Step 12

    Arrange the noodles on plates, distribute the shrimp on top, drizzle with pesto, and sprinkle with the remaining almonds.

Space/arrow keys: next or previous step