2 person | 25min.
What you need
- 250gr. Trofie (fresh pasta made of durum wheat flour, a pinch of salt and water)
- 200gr. shrimp, peeled
- 2 artichokes
- 1 cup cherry tomatoes
- Pine nuts/ hazelnuts
- 2 Tbsp olive oil, divided
- 2 cloves of garlic
- 1/4 glass dry white wine
- fresh lemon zest
- fresh ground Black Pepper
- Fresh chopped parsley
Heat up a large pan with 1 tablespoon of the olive oil and 1 garlic glove over medium-high heat. Place the shrimps in the pan for 2 min on each side, seasoned with salt and pepper and some drops of wine. Remove the shrimp from the skillet and set aside.
Fill a large pot 2/3 of the way with water. Wait for the water to boil and add salt. Add Trofie to the water and stir occasionally. Cook for 5-6 minutes.
Add the other tablespoon of olive oil to the pan and saute the garlic for one minute.
Add in the cut artichokes and cook for 3-4 minutes.
Add cherry tomatoes and stir them together.
Pour in the white wine and stir to deglaze the pan for 1 minute. Add in lemon zest, salt and pepper. Cover and let simmer for 10 minutes.
Take the lid off, add the shrimp back into the pan and let cook for 5 minutes to reduce the sauce.
Meanwhile, toast the pine nuts in a separate pan.
Taste for seasonings, then garnish with chopped parsley and pine nuts to serve.