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🍝 Spaghetti with Shrimp

641 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti (Tricolore)
• 4 tbsp Olive oil
• 1 Onion
• 2 Cloves Garlic
• 1 Can Artichoke hearts
• 0.125 l dry vermouth
• Juice of one Lemon
• 250 g cooked Shrimp
• 2 Dill
• Salt
• Pepper

Instructions

1. 1. Open the can of artichokes and drain the liquid.
2. 2. Remove any hard or dark tips from the artichokes.
3. 3. Cut the artichokes in half lengthwise.
4. 4. Cut the artichoke halves into small wedges.
5. 5. Wash the dill under running water.
6. 6. Pick the dill leaves off the stems.
7. 7. Heat some oil in a pan.
8. 8. Sauté the diced onion in the hot oil.
9. 9. Add the finely chopped garlic to the onion.
10. 10. Stir in one tablespoon of tomato paste.
11. 11. Sauté the mixture briefly until fragrant.
12. 12. Deglaze the mixture with the vermouth.
13. 13. Add the lemon juice.
14. 14. Fold the artichoke wedges into the sauce.
15. 15. Add the drained shrimp.
16. 16. Season the mixture with salt.
17. 17. Season the mixture with freshly ground black pepper.
18. 18. Bring a large pot of water to a boil.
19. 19. Add salt to the boiling water.
20. 20. Cook the spaghetti until al dente (firm to the bite).
21. 21. Drain the pasta.
22. 22. Toss the pasta with the shrimp sauce.
23. 23. Divide the pasta onto plates.
24. 24. Garnish the dishes with the fresh dill leaves.

Nutrition per serving

• kcal: 641
• Protein: 27 g · Fett/Fat: 20 g · Carbs: 87 g