平日上班最喜歡煮意粉💕One Pot Pasta是我最愛，一鍋到底洗少幾個鍋呀！屋企雪櫃長期都有包急凍大蝦，即日解凍就食得！大蝦簡單用鹽、黑胡椒碎調味，再用牛油煎，加上蒜蓉已經好香😍怕牛油太膩，我加入檸檬汁，味道更清新🍃
今次用了忌廉芝士😆沒有忌廉芝士都可以用淡忌廉和芝士碎代替！
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🍋蒜香檸檬忌廉芝士大蝦意粉📝食譜
烹調時間⏱30分鐘
🔸材料🔸
意粉 200g
去殼大蝦 12隻
蒜頭 6瓣切碎
牛油 2湯匙
白酒 100ml
煮意粉水 100ml
忌廉芝士 125g (或150ml淡忌廉)
檸檬汁 1茶匙
蕃茜 1棵切碎
鹽、黑胡椒碎
🔹做法🔹
- ▪️煮意粉▪️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
- 大鍋下牛油煮溶，煎大蝦至兩邊焦香，盛起備用
- 同一個鍋下蒜粒和蕃茜莖炒香，倒入白酒和煮意粉水，小火煮5分鐘出味
- 加入忌廉芝士，按壓攪拌至溶化(或加入淡忌廉)；放入意粉炒勻；下鹽、黑胡椒碎和檸檬汁調味；鋪上大蝦，灑上蕃茜碎即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Pasta 200g
Shrimp 12 px
Garlic 6 cloves, minced
Butter 2 sp
White wine 100ml
Pasta cooking water 100ml
Cream cheese 125g (or 150ml cooking cream)
Lemon juice 1 tsp
Parsley
Salt, ground black pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Boil water with 1 tsp salt, add pasta, cook 2 mins less than package instructions, drain.
- Thaw, peel, devein shrimp. Pat dry, season with salt and pepper.
- Melt butter in pot, fry shrimp until golden brown, set aside.
- In the same pot, sauté garlic and parsley stems, add white wine and pasta water, simmer 5 mins.
- Add cream cheese, stir until melted. (Or add cooking cream) Add pasta, season with salt and pepper. Top with shrimp, sprinkle parsley. Serve.
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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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