Spaghetti – Scampi – Pan

Ingredients for 4 servings:

• 1 can of artichoke hearts (425 ml)
• 1 onion(s)
• 3 garlic cloves
• 20 large shrimp(s), ready to cook
• 30 g butter
• 25 g flour
• 350 ml vegetable stock
• 100 g whipped cream
• 50 ml white wine
• 150 g cheese, grated
• e.g. salt and pepper
• 1 tbsp lime juice
• 250g spaghetti
• 2 tbsp oil
• ½ bunch of dill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spaghetti gratin

Drain the artichoke hearts thoroughly and halve them. Peel and finely dice the onion and garlic. Wash the shrimp and pat dry. Heat butter in a pan and fry the onions. Dust with flour, sauté, and deglaze with stock, cream, and white wine. Bring to a boil, add the cheese, and season with salt, pepper, and lime juice. Cook the spaghetti al dente according to the package instructions. Heat oil in a pan and fry the garlic. Add the shrimp and artichoke hearts and fry for 3-4 minutes. Season with salt and pepper. Drain the spaghetti and place it in greased ovenproof dishes (or a large casserole dish) along with the shrimp and artichokes, and pour the sauce over the spaghetti. Bake in a preheated oven at 200°C for 15-20 minutes. Finely chop the dill and sprinkle it over the dishes before serving.