Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g shrimp (s)
- 100 g spinach leaves
- 1 can artichoke hearts
- 300 g cherry tomato (s)
- 2 cloves garlic)
- 2 tablespoon olive oil
- 400 g pasta (capellini, anel hair)
- some salt and pepper
- 125 g whipped cream
- 1 tablespoon lemon juice
- 50 g parmesan cheese
Print Recipe
Pin Recipe Instructions
- Halve the artichokes and tomatoes. Peel garlic and chop finely.
- Heat the oil in a pan and fry the prawns vigorously for about 2 minutes. Then take it out of the pan. Add the garlic and artichokes to the pan and fry for about 3 minutes. Add tomatoes and simmer for 2 - 3 minutes. In the meantime, cook the pasta in salted water.
- Add about 100 ml of the cooking water and the cream to the pan with the vegetables and simmer for about 3 minutes. Just before the end of the cooking time, add the spinach. Add the pasta and prawns, mix everything well and season with lemon juice, salt and pepper. Grate the parmesan cheese over it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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