Linguine in lemon-shrimp sauce

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 2
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. 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. 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. 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. 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. 5

    Arrange noodles with the sauce, sprinkle with remaining spring onion rings.

Nutrition Facts

KCAL
770 kcal
CARBS
96 g
FATS
29 g
PROTEINS
29 g

Categories & Tags

Main DishesPastaChristmas