Kohlrabi noodles with shrimp and almond pesto
by Tavolino
A light, low-carb alternative to classic pasta: kohlrabi spaghetti in an aromatic almond-parsley sauce, served with pan-seared shrimp.
Ingredients
- Kohlrabi 3 pieces (300 g each)
- Garlic clove 1 piece
- Parsley 1 handful
- Organic lemon 1 piece
- Slivered almonds 40 g
- Olive oil 3 tbsp
- Salt to taste
- Pepper to taste
- Shrimp (ready to cook) 400 g
Preparation
- 1
Peel the kohlrabi and cut into fine noodles using a spiralizer.
- 2
Peel and finely chop the garlic. Wash the parsley, shake dry, and chop coarsely.
- 3
Wash the lemon, finely grate the zest, and squeeze the juice.
- 4
Toast 40 g of slivered almonds in a dry pan over medium heat for 2–3 minutes until golden brown.
- 5
Set aside about 1 tbsp of the toasted almonds for garnish.
- 6
Puree the remaining almonds with parsley, 2 tbsp olive oil, lemon juice, a little lemon zest, and 2 tbsp water until smooth.
- 7
Season the pesto with salt and pepper to taste.
- 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.
- 9
Add the chopped garlic to the shrimp for the last 30 seconds and sauté briefly, then remove everything from the pan.
- 10
Sauté the kohlrabi noodles in the same pan for 2–3 minutes over medium heat until al dente.
- 11
Season the kohlrabi noodles with salt, pepper, and the remaining lemon zest.
- 12
Arrange the noodles on plates, distribute the shrimp on top, drizzle with pesto, and sprinkle with the remaining almonds.