Ingredients:

  • 1 medium celeriac, peeled and spiralized or julienned
  • 1 tablespoon olive oil
  • Salt, to taste
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • ½ cup heavy cream
  • ½ cup chicken or seafood broth
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Red pepper flakes, optional, for heat

Instructions:

  1. Prepare Celeriac Pasta: Peel the celeriac and spiralize or julienne it to create pasta-like strands. Boil salted water in a pot and cook celeriac pasta for about 5 minutes until tender. Drain and set aside.
  2. Cook the Shrimp: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Add the shrimp, cooking until they turn pink and opaque, about 3-4 minutes.
  3. Make the Creamy Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Add lemon juice, salt, and pepper. Bring to a gentle simmer and cook for another 3-5 minutes until the sauce thickens slightly.
  4. Combine: Add the cooked celeriac pasta to the sauce, tossing to coat. Allow to cook for an additional 1-2 minutes, letting flavors meld together.
  5. Serve: Divide the creamy shrimp and celeriac pasta among plates. Garnish with fresh parsley and red pepper flakes if desired.