Arti (shocked) pasta with shrimp

Ingredients for 4 servings:

• 1 can artichoke hearts
• 1 medium-sized onion(s) or 2 shallots
• 20 m.-sized shrimp(s) or cocktail shrimp
• 4 garlic cloves
• 30 g butter
• 25 g flour
• 350 ml vegetable stock
• 100 ml cream, crème fraîche, crème légère or sour cream
• 50 ml white wine or without white wine, but a total of 400 ml vegetable stock
• 100 g cheese, grated
• 1 tbsp lime juice or lemon juice
• salt and pepper
• 250g spaghetti
• 2 tbsp oil
• ½ bunch dill, fresh, chopped
• 1 lime(s)
• some pepper, coarse
• Fat for the casserole dish

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

baked spaghetti with artichokes and shrimp

Drain the artichoke hearts and halve, quarter if desired. Finely chop the onions and garlic cloves. Sauté the onions in the butter until translucent, dust with flour and fry briefly, then deglaze with vegetable stock, cream, and wine, stirring, and bring to a boil. Stir in the cheese and season the sauce with salt, pepper, and lime juice. Cook the pasta according to the package instructions until al dente. Wash the shrimp (devein if necessary), pat dry, and fry in hot oil for 3-4 minutes. Add the artichokes and garlic, toss for 1-2 minutes, and season with salt and pepper. Drain the pasta, toss with the sauce, and place in a greased baking dish. Spread the shrimp and artichoke mixture on top and bake at 180°C (fan oven) for 10-25 minutes. Sprinkle with dill, lime slices, and cracked pepper before serving.