Gratinated spaghetti ester with shrimps and zucchini in cress egg milk

Name: Gratinated spaghetti ester with shrimps and zucchini in cress egg milk
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g frozen shrimps; 400 g Spaghetti; 7-10 Tbsp Salt; 300 g Courgette; 1 Beet Cress; 4 Eggs (size M); 200 ml Milk; 7-10 Tbsp Pepper; 1 Garlic clove; 2 TABLESPOONS Oil; 75 g grated gouda cheese; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g frozen shrimps
400 g Spaghetti
7-10 Tbsp Salt
300 g Courgette
1 Beet Cress
4 Eggs (size M)
200 ml Milk
7-10 Tbsp Pepper
1 Garlic clove
2 TABLESPOONS Oil
75 g grated gouda cheese
7-10 Tbsp Grease

Directions

1
##Shrimp## Defrost at room temperature. Cook pasta in boiling salted water according to package instructions. Wash and clean the zucchini, cut them in half lengthwise and slice them. For the egg milk, cut cress from the bed, except for something to garnish. Finely chop the eggs, milk and cress with a hand blender.
2
Season with salt and pepper. Pour the pasta into a sieve, rinse briefly with cold water and drain well. Peel ##garlic## and cut into fine cubes. Heat oil in a pan. Fry the shrimps and courgettes for about 3 minutes, turning. Season with salt and garlic. Form spaghetti into nests in 4 greased ramekins (approx. 13 cm Ø). Distribute ##Zucchini##-shrimp pan in the middle of the nests. Pour egg milk over it and sprinkle with cheese.
3
Season with salt and garlic. Form spaghetti into nests in 4 greased ramekins (approx. 13 cm Ø). Distribute ##Zucchini##-shrimp pan in the middle of the nests. Pour egg milk over it and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Sprinkle finished nests with cress
4
Waiting time 2-3 hours