Blog Synergy

In light style - Zucchini spaghetti with schrimps

With greater energy expenditure or greater physical load, there is a greater appetite. How to supply our body with the necessary nutrients, while avoiding heavy cheat food? It is easy. We have prepared a special summer light menu for you.


  • 3 couragettes (approx. 500 g, 423 kJ / 101 kcal, 7 g B, 14 g S, 2 g T)  
  • 200 g cherry tomatoes (180 kJ / 43 kcal, 9 g B, 22 g S, 2 g T)  
  • 100 g Parmesan (1 668 kJ / 398 kcal, 33 g B, 3 g S, 29 g T) 
  • lemon / lime  
  • 300 g frozen peeled schrimp (842 kJ / 201 kcal, 48 g B, 0 g S, 3 g T)  
  • salt, pepper, basil 
  • 15 ml olive oil, garlic 
  • 25 g Dijon mustard  
  • 30 g sweet and sour sauce (743 kJ / 201 kcal, 2 g B, 6 g S, 15 g T) 


  • First, use a scraper of individual courgettes to prepare spaghetti. Put in a bowl, add salt and leave for 20 min. stand. Zucchini will release water and will be more palatable for further heat treatment.
  • Meanwhile, heat the olive oil in a large pan and fry the finely chopped garlic. Add the zucchini spaghetti, season with salt, pepper, add a little basil.
  • Spaghetti with tomatoes and shrimp. Add lemon or lime and add mustard, sweet-sour sauce or both for a better taste. This creates a tasty sauce that combines everything in a pan. Let it boil for another 3 minutes before the shrimps turn pink.
  • Then transfer everything to a plate, sprinkle with grated Parmesan and serve. An excellent combination comes with a glass of white wine.