Capellini with Prawns, Spinach, Artichokes and Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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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