Rutabaga pasta with creamy shrimp sauce

Ingredients:

• 1 1/3 cups heavy whipping cream
• 1 garlic clove, minced
• 1 cup (2 3/4 oz.) shredded Parmesan cheese
• 10 oz. shrimp, peeled and cooked
• 3 oz. sugar snap peas, chopped
• 6 oz. cherry tomatoes, chopped in halves
• 1/3 cup (½ oz.) fresh basil
• 1 lb rutabaga, spiralized
• 1 lemon, the zest
• 2 tbsp olive oil
• 2 tbsp fresh parsley, finely chopped (optional)
• salt and ground black pepper

Instructions:

1. 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.
2. Add shrimps and cook them if they are raw — otherwise just warm them up.
3. 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.
4. 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.
5. 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.
6. Plate the rutabaga mixture, and top with the shrimp sauce. And extra parmesan cheese if desired.