Ingredients:
170 g canned artichokes
160g raw tiger shrimp tails
40g dried tomatoes
45g canned olives
5 g pine nuts
35g olive oil
2 to 3 cloves of garlic
Salt, spices
2 g of rosemary
8 g basil

Cooking method:
Prepared peeled shrimp tails cut in half and fry with garlic and spices, then add the artichokes, olives, rosemary sprigs, chopped sun-dried tomatoes. Fry all ingredients together for a couple of minutes.
Serve the dish in a big plate for spaghetti, sprinkle with pine nuts and fried leaves of basil.
Bon Appetit!