Angel Hair Lemon Pasta

Name: Angel Hair Lemon Pasta
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 pack of (215 g) Frozen shrimps blanched, peeled, glazed; 1 tin(s) (390 g) Artichoke Hearts; 300 g cherry tomatoes; 2 Garlic cloves; 75 g Baby leaf spinach; 2 TABLESPOONS Olive oil; 400 g thin spaghetti noodles; 7-10 Tbsp Salt; 125 g Whipped cream; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 40 g sliced parmesan cheese

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 pack of (215 g) Frozen shrimps blanched, peeled, glazed
1 tin(s) (390 g) Artichoke Hearts
300 g cherry tomatoes
2 Garlic cloves
75 g Baby leaf spinach
2 TABLESPOONS Olive oil
400 g thin spaghetti noodles
7-10 Tbsp Salt
125 g Whipped cream
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
40 g sliced parmesan cheese

Directions

1
Put the prawns in a sieve, rinse the glaze under lukewarm water. Then defrost at room temperature for about 30 minutes. Drain the artichokes in a sieve and halve them. Wash the tomatoes, grate them dry and halve them.
2
Peel and finely chop the garlic. Wash and drain the spinach.
3
Heat the oil in a frying pan. Fry the prawns for about 3 minutes, turning them over. Add garlic and artichokes to the pan and fry for 3-4 minutes. Add the tomatoes and fry for about 2 minutes.
4
Meanwhile prepare the pasta in boiling salted water in 2-3 minutes. Drain and collect approx. 100 ml pasta water. Pour the collected pasta water and cream into the shrimp pan, bring to the boil and simmer for about 3 minutes at medium heat.
5
Add the spinach to the pan about 1 minute before the end of the cooking time. Season to taste with lemon juice, salt and pepper. Put the pasta back into the pan. Add the shrimp pan and mix everything well. Season again if necessary.
6
Arrange on plates, add some parmesan and serve immediately.