Linguine in lemon-shrimp sauce

Name: Linguine in lemon-shrimp sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Artichoke hearts; 3 Spring onions; 400 g Linguine Noodles; 7-10 Tbsp Salt; 250 g shrimps ready to cook, without head and shell; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 untreated lemon; 40 g Lobster Soup Paste; 3 TABLESPOONS Wormwood; 250 ml Vegetable broth; 200 g Whipped cream; 100 g cherry tomatoes

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Artichoke hearts
3 Spring onions
400 g Linguine Noodles
7-10 Tbsp Salt
250 g shrimps ready to cook, without head and shell
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 untreated lemon
40 g Lobster Soup Paste
3 TABLESPOONS Wormwood
250 ml Vegetable broth
200 g Whipped cream
100 g cherry tomatoes

Directions

1
Drain the artichokes and quarter them. Clean and wash spring onions, cut into thin rings. Put something aside for sprinkling. Cook the pasta in boiling salted water according to the instructions on the packet.
2
Wash the prawns, dab dry. Heat the oil in a pan, fry the prawns for about 2 minutes on each side, season with salt and pepper and remove. Add artichokes and spring onions to the pan, fry for 2-3 minutes while turning, season with salt and pepper, remove.
3
In the meantime, wash the lemon hot, grate dry, tear off the zest. Melt the lobster soup paste in hot frying fat. Add lemon zest, vermouth, stock and cream, simmer for about 5 minutes.
4
Wash the tomatoes, dab dry and cut in half. Halve the lemon, squeeze one half. Drain the pasta. Season sauce with lemon juice, salt and pepper. Mix spring onions, artichokes, tomatoes and prawns into the sauce and heat it up.
5
Arrange noodles with the sauce, sprinkle with remaining spring onion rings.