Zucchini Spaghetti with Shrimp and Pistachio Crumble

Method

1. Wash and trim the ends of the zucchini. Use a spiralizer to create zucchini spaghetti.
2. Cut the cherry tomatoes into quarters. Crush the garlic clove to remove the skin (keep the germ if you like, as it will be removed later).
3. In a large pan, add plenty of extra-virgin olive oil and the crushed garlic. Tilt the pan so the oil covers the garlic. Add a few basil leaves and sauté over low heat until the garlic is golden and the basil is crispy.
4. Remove the garlic and crispy basil from the pan (the basil can be used as a garnish later).
5. Add the zucchini spaghetti to the pan. Season with a little pepper (do not add salt yet). Sauté over medium heat, stirring gently, until the zucchini have reduced in volume by about 50% and start to stick to the pan (about 8–10 minutes).
6. Lower the heat, add the shrimp, and season with salt. Gently stir to detach any sticking zucchini. Gradually increase the heat to cook the shrimp for about 2 minutes until they are opaque, curled, and pink/white.
7. Turn off the heat and remove the pan from the stove. Add fresh basil leaves, a drizzle of raw extra-virgin olive oil, and taste for salt. Cover and let rest for 5 minutes to create a creamy base.
8. Serve the zucchini spaghetti with shrimp on a plate. Sprinkle with pistachio crumble (made by briefly blending pistachios without forming a paste).