紅蝦濃汁意粉 Red Prawns Pasta 意大利紅蝦 Carabineros 西式食譜 意粉

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by istidiningtable

Xmas dinner idea🎄一上桌一定驚豔所有客人😎紅蝦意粉在fine dining餐廳好常見，自己整好簡單，最重要用高質食材！這個改良版食譜我參考了🌟🌟🌟餐廳用的調味料！加入小茴香白胡椒粒月桂葉，味道層次豐富！真心好好味🥹

紅蝦：今次用了意大利紅蝦Sicilian red prawns🇮🇹在地中海深海捕獲後急速冷凍，保存鮮味！另外紅蝦油是MVP! 一打開已經好香，是紅蝦頭的精華！

意粉：用了低溫風乾的意粉，每條都黏住好多小麥粉，煮出來特別掛汁💫
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❤️‍🔥紅蝦濃汁意粉📝食譜
烹調時間⏱20分鐘

🔸材料🔸(2人份)
意大利麵 180g
紅蝦 8-10隻
洋蔥 半個切粒
蒜頭 3瓣切片
白蘭地/ 白酒 70ml
煮麵水 300ml
番茄醬汁/車厘茄 / 紅蝦油/ 蕃茜

🔸調味料🔸
月桂葉 2塊
小茴香 1/4茶匙
白胡椒 10粒

🔹做法🔹

  1. 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
  2. 急凍紅蝦食用前才沖水解凍，分開蝦頭蝦身，除去沙囊；蝦身去殼去腸
  3. 大鍋下欖欖油，加入洋蔥粒、蒜片、蕃茜莖和調味料拌炒；放入蝦頭和蝦殻炒香，按壓蝦頭擠出蝦膏
  4. 倒入酒，點火令酒精揮發(或用大火煮沸)，加入煮麵水和，合蓋煮10分鐘，過篩
  5. 平底鍋下欖欖油，放入紅蝦肉，煎至兩邊焦香，盛起；放入番茄醬汁/車厘茄和蝦湯煮沸，車厘茄壓蓉；放入意粉炒勻，灑上鹽、黑胡椒、蕃茜碎和紅蝦油即成
https://videopress.com/v/OosIGjRl?resizeToParent=true&cover=true&preloadContent=metadata&useAverageColor=true

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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
180g linguine
8-10 red prawns
Half an onion, diced
3 cloves of garlic, sliced
70ml brandy or white wine
300ml pasta cooking water
Tomato sauce/ cherry tomatoes/ red prawn oil/ parsley
2 bay leaves
1/4 tsp fennel seeds
10 white peppercorns

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

  1. Boil water with 1 tsp salt, add pasta, and cook 2 mins less than package instructions. Drain and set aside.
  2. Defrost prawns, cut off the front of the heads to remove the sand sac; peel and devein the bodies.
  3. Heat olive oil in a pot, add diced onion, sliced garlic, parsley stems, and seasonings. Sauté, then add prawn heads and shells, frying until fragrant.
  4. Add alcohol and ignite to evaporate (or boil), add pasta cooking water. Cover and cook for 10 mins, strain.
  5. In a pan, heat olive oil and fry shrimp until golden. Remove, then add tomato sauce or crushed cherry tomatoes and shrimp broth, bringing to a boil. Stir in pasta, season with salt, black pepper, chopped parsley and red prawn oil before serving.
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