Linguine with artichokes and prawns

Serve 6

Rehydrate the freeze-dried shrimps by soaking them in cold water for few minutes. In a pot of boiling salted water cook the linguine until al dente. Meanwhile, in a saucepan, with evoo sautè the crushed garlic clove, the chopped parsley, the prawns and brown them for a minute. Incorporate the cherry tomatoes cut in halves , the whole artichokes cut into thin slices and the aseptic artichoke sauce; season with salt and pepper and continue to cook. In a non-stick toast the sesame seeds. Drain the linguine and toss them in the artichoke sauce, completing with a drizzle of extra virgin olive oil, a sprinkle of chopped parsley and the toasted sesame seeds. 

Utilizzare Pasta riportante in etichetta la dicitura senza glutine.