Rutabaga pasta with creamy shrimp sauce
- 11⁄3 cups 325 ml
- 1 1 garlic clove, mincedgarlic cloves, minced
- 1 cup (2¾ oz.) 240 ml (80 g) shredded Parmesan cheese
- 10 oz. 280 g shrimp, peeled and cooked
- 3 oz. 85 g sugar snap peas, chopped
- 6 oz. 170 g cherry tomatoes, chopped in halves
- 1⁄3 cup (½ oz.) 80 ml (14 g) fresh basil
- 1 lb 450 g , spiralized
- 1 1 lemon, the zestlemons, the zest
- 2 tbsp 2 tbsp olive oil
- 2 tbsp 2 tbsp fresh parsley, finely chopped (optional)
- salt and ground black pepper
- Heat the cream over medium heat in a saucepan. Add garlic and parmesan cheese. Season with salt and pepper. Bring to a boil and simmer until the sauce thickens.
- Add shrimps and cook them if they are raw — otherwise just warm them up.
- Add chopped sugar snaps and tomatoes, combine well. Heat everything up but just so they get thoroughly warm. The veggies should stay fresh and crisp. Add basil.
- Remove the thick outer layer of the rutabaga with a sharp knife or vegetable peeler. Cut the rutabaga into halves. Shave the rutabaga as thin as possible with a sharp knife, mandoline, or spiralizer, creating thin noodles. Boil in lightly salted water for 2-3 minutes.
- Move the rutabaga to a colander and allow to drain thoroughly. Add the rutabaga back to the pot, and over medium-high heat, mix in lemon zest, finely chopped parsley and olive oil. Season with salt and pepper.
- Plate the rutabaga mixture, and top with the shrimp sauce. And extra parmesan cheese if desired.