馬莎龍蝦湯又返貨！今次煮米型意粉🧚♀️都係M&S買！同Risotto好似😆但煮法更加方便，可以一次過加湯煮，8分鐘就煮熟😎一鍋到底超正！
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❤️🔥蒜香龍蝦湯米型意粉📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2人份)
米型意粉 180g
大蝦 8隻
車厘茄 15粒切半
蒜頭 5瓣磨蓉
茄膏 2湯匙
龍蝦湯 200ml
水 300ml
淡忌廉 80ml (可省略)
牛油 1湯匙
蕃茜 1棵
鹽、黑胡椒碎
🔹做法🔹
- 大蝦沖水解凍，沿背部界一刀去腸；用廚房紙吸乾水份，灑上鹽、黑胡椒調味
- 下牛油開鍋，放入大蝦煎至兩邊焦香，盛起備用
- 同一個鍋加入蒜蓉和車厘茄炒勻，下茄膏炒香；倒入水和龍蝦湯煮沸
- 加入米型意粉，煮沸後轉小火煮約7分鐘(包裝指示時間少1分鐘)間中攪拌避免痴底，如太乾可加額外清水
- 加入淡忌廉，小火煮至理想濃稠度；下鹽、黑胡椒碎調味；鋪上大蝦，灑上蕃茜碎即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
180g orzo pasta
8 prawns
15 cherry tomatoes, halved
5 cloves garlic, minced
2 tbsp tomato paste
250ml lobster stock
300ml water
80ml whipping cream (optional)
1 tbsp butter
Parsley
Salt, ground black pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Thaw and devein the prawns, then pat dry and season with salt and pepper.
- In a pan, heat butter and fry the shrimp until golden. Set aside.
- In the same pan, sauté minced garlic and cherry tomatoes, then add tomato paste and cook until fragrant. Pour in water and lobster stock, bringing to a boil.
- Add orzo pasta, boil, then reduce heat and cook for about 7 mins, stirring occasionally. Add water if needed.
- Stir in whipping cream over low heat until thickened. Top with prawns and parsley, season with salt and pepper, and 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✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
👩🏻🍳 #istidiningtable
🔖 #istidiningtable_西式意粉
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