Capellini with shrimp, spinach, artichokes and tomatoes

Ingredients for 2 servings:

• 200 g shrimp(s)
• 100 g leaf spinach
• 1 can artichoke hearts
• 300 g cherry tomatoes
• 2 garlic cloves
• 2 tbsp olive oil
• 400 g pasta (capellini, angel hair)
• some salt and pepper
• 125 g whipped cream
• 1 tbsp lemon juice
• 50 g Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Pasta with spinach, shrimp, artichokes and tomatoes

Halve the artichokes and tomatoes. Peel and finely chop the garlic. Heat oil in a pan and fry the prawns vigorously for about 2 minutes. Then remove from the pan. Add the garlic and artichokes to the pan and fry for about 3 minutes. Add the tomatoes and braise for 2-3 minutes. Meanwhile, 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 the pasta.