Weekend inspiration for pasta with shrimp and artichokes



  • 450 g shrimp
  • 350 g De Angelis pasta
  • 350 g canned artichoke hearts, chopped
  • 100 ml dry white wine
  • 30 g butter
  • 3 cloves garlic, finely chopped
  • 1 lemon
  • 1 tablespoon olive oil
  • ¼ teaspoon ground red pepper
  • freshly chopped parsley
  • salt and pepper

Cook the pasta in salted water per package instructions, then drain and set aside.

Sauté garlic and ground red pepper in heated olive oil. Pour in the wine, artichoke marinade, and shrimp, and cook for about 3 minutes, stirring occasionally.

Remove the shrimp and add artichokes, butter, and lemon juice to the pan. Once the butter melts, return shrimp and cooked pasta to the pan, season with salt and pepper, and stir well.

Serve with freshly chopped parsley and lemon slices.

Enjoy your meal!