Spaghetti with shrimp, artichokes and green pepper

Ingredients for 4 servings:

• 4 artichoke hearts, pickled
• 3 spring onions
• 1 small can of tomatoes, peeled
• 500 g spaghetti or linguine
• 2 tbsp olive oil
• 250 g shelled prawns
• 100 ml Sherry, dry
• 200 ml cream
• possibly cornstarch, dissolved, if required
• 1 tbsp peppercorns, green, pickled
• n. B. Salt
• 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

quick and uncomplicated

Drain the artichokes on kitchen paper and cut into pieces. Slice the spring onions into rings. Cut the tomatoes into pieces. Cook the pasta in plenty of salted water according to the package instructions. Meanwhile, heat the oil in a pan and sauté the spring onion rings. Add the artichokes and shrimp and cook briefly. Add the diced tomatoes with a little tomato juice. Pour in the sherry and cream. Bring to a boil and thicken with a little dissolved cornstarch, if necessary. Add the green peppercorns and season with salt and a pinch of cayenne pepper.