這個不是韓式火雞公仔麵，而是意粉fusilli bucati lunghi❤️🔥再介紹多次，這款意粉好像長版螺絲粉，夠粗身，中間還有洞吸收醬汁！非常彈牙so yummy🥹
今次用罐裝蕃茄，15分鐘就煮好食得！最後加入芝士片，拉絲芝士意粉超正呀🤤
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⭐️特濃蕃茄芝士大蝦粗捲意粉📝食譜
烹調時間⏱15分鐘
🔸材料🔸(2人份)
粗捲意粉 180g
去殼大蝦 8-10隻
車厘茄 15粒切半
蒜頭 4瓣切片
茄膏 1湯匙
罐裝蕃茄 1罐400g
牛油 1湯匙
車打芝士片 1片
鹽、黑胡椒碎
🔹做法🔹
- 大鍋加水和1茶匙鹽煮沸，放入意粉，跟包裝建議煮的時間少2分鐘煮熟，瀝乾水備用
- ▪️處理大蝦▪️大蝦沖水解凍，去殻，沿背部界一刀去腸；用廚房紙吸乾水份，灑上鹽、黑胡椒調味
- 下油開鍋，放入大蝦煎至兩邊焦香，盛起備用
- 同一個鍋加入蒜片和車厘茄拌炒，下茄膏炒香；倒入罐裝蕃茄，壓蓉煮沸
- 放入意粉和牛油炒勻，下鹽、黑胡椒碎調味；鋪上芝士片，熄火合蓋30秒至融化即可上桌
- 180g pasta
- 8-10 prawns, shelled
- 15 cherry tomatoes, halved
- 4 cloves of garlic, sliced
- 1 tbsp of tomato paste
- 1 can (400g) of canned tomatoes
- 1 tbsp of butter
- 1 slice of cheddar cheese
- Salt and black pepper to taste
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Boil water with 1 tsp salt, add pasta, and cook 2 minutes less than package instructions. Drain and set aside.
- Rinse, shell, and devein shrimp. Pat dry and season with salt and pepper.
- In the same pot, heat oil and sauté shrimp until golden. Remove and set aside.
- Add garlic and cherry tomatoes to the pot, stir-fry, then mix in tomato paste until fragrant. Add canned tomatoes and crush while boiling.
- Stir in pasta and butter, season with salt and pepper. Top with cheese, cover for 30 secs to melt, then serve.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
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