Angel Hair Lemon Pasta

Name: Angel Hair Lemon Pasta
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 200 g frozen shrimps (peeled and cooked); 100 g Baby leaf spinach; 1 tin(s) (390 g) Artichoke Hearts; 300 g cherry tomatoes; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 400 g very thin spaghetti (Capellini); 7-10 Tbsp salt, pepper; 125 g Whipped cream; 1-2 TABLESPOONS Lemon juice; 50 g Parmesan (piece)

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

200 g frozen shrimps (peeled and cooked)
100 g Baby leaf spinach
1 tin(s) (390 g) Artichoke Hearts
300 g cherry tomatoes
2 Garlic cloves
2 TABLESPOONS Olive oil
400 g very thin spaghetti (Capellini)
7-10 Tbsp salt, pepper
125 g Whipped cream
1-2 TABLESPOONS Lemon juice
50 g Parmesan (piece)

Directions

1
Defrost the prawns. Sort the spinach, wash and drain well. Drain the artichokes and cut in half. Wash and halve the tomatoes. Peel garlic and chop very finely.
2
Rinse the shrimps and pat them dry. Heat the oil in a pan. Sauté the prawns in it for about 2 minutes. Add garlic and artichokes and fry for about 3 minutes more. Add tomatoes and braise for 2-3 minutes.
3
Meanwhile cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Drain, collecting approx. 100 ml of boiling water.
4
Pour cooking water and cream into the prawns and bring to the boil. Simmer for about 3 minutes at medium heat. Add the spinach 1 minute before the end of the cooking time. Mix in the noodles well and season to taste with lemon juice, salt and pepper.
5
Arrange and slice or grate the Parmesan cheese over it.