終於買到大熱M&S龍蝦湯，配上粗捲意粉😎✨這個配搭簡直是perfect match!!!!
這樽湯味道偏濃，可以加鮮奶平衡嗆喉的味道🫶🏻 入面成份有酒，所以要煮滾令酒精揮發，就不會有苦味！而且成份已經也有cream，所以直接煮到醬汁濃稠就OK🙂↕️超級方便！
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❤️🔥特濃蒜香龍蝦湯意粉📝食譜
烹調時間⏱15分鐘
🔸材料🔸(2人份)
任何意粉 180g
龍蝦湯 450ml
大蝦 8-10隻
車厘茄 15粒切半
蒜頭 6瓣磨蓉
鮮奶 100ml
鹽、黑胡椒碎
蕃茜 1棵 (可省略)
🔹做法🔹
- 大鍋加水和1湯匙鹽煮沸，放入意粉，跟包裝建議煮的時間少2分鐘煮熟，瀝乾水備用
- 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
- 下油開鍋，放入大蝦煎至兩邊焦香，盛起備用
- 同一個鍋下蒜蓉和車厘茄炒香；倒入龍蝦湯和鮮奶煮沸，加入意粉煮至醬汁濃稠；鋪上大蝦，灑上蕃茜碎；下黑胡椒碎調味即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
Any pasta 180g
Lobster soup 450ml
Large shrimp 8-10 pcs
Cherry tomatoes 15 pcs (halved)
Garlic 6 cloves (minced)
Fresh milk 100ml
Salt, ground black pepper
Parsley 1 sprig (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Boil a large pot of water + 1 tbsp salt, add pasta, cook 2 mins less than package directions. Drain and set aside.
- Thaw large shrimp with water, slit backs to remove veins. Pat dry with kitchen paper, season with salt and ground black pepper.
- Heat oil in a pan, fry shrimp until golden on both sides. Transfer to a plate and set aside.
- In the same pan, stir-fry minced garlic and halved cherry tomatoes until fragrant. Add lobster soup and milk, bring to a boil, then add pasta and simmer until sauce thickens. Top with shrimp, sprinkle chopped parsley (if using), season with ground black 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
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