超惹味的意粉❤️🔥這個其實是上次黑雨不能外出煮的lunch🤣材料做法都好簡單，隨時在家中都煮到！
意粉要煮到掛汁，秘訣就是先用橄欖油炒香意粉，再加入煮意粉水乳化湯汁，意粉煮熟的過程會䆁出澱粉質，令醬汁濃厚🥰建議用手工/銅模壓製的意粉，每條麵都黏住好多小麥粉，醬汁會更加掛麵🥹
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🦐香辣蒜片大蝦意粉📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2人份)
意粉 200g
去殼大蝦 12隻
橄欖油 75ml
蒜頭 12瓣切片
蕃茜 2棵
白酒 30ml (可省略)
煮意粉水 200ml
牛油 1湯匙
辣椒油/辣椒碎 1茶匙 (可省略)
🔹做法🔹
- 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
- 下油開鍋，加入蕃茜莖和蒜片，小火煎至蒜片金黃
- 放入大蝦，煎至兩邊焦香後盛起；加入意粉拌炒至吸收油份，倒入白酒炒勻
- 加入煮意粉水、牛油和辣椒碎，中火繼續拌炒至湯汁乳化變得濃稠，放入大蝦炒勻；下鹽、黑胡椒碎和辣椒油調味，灑上蕃茜碎即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
200g spaghetti
12 px peeled prawns
75ml olive oil
12 cloves garlic, sliced
2 px parsley
30ml white wine (optional)
200ml pasta water
1 sp butter
1 tsp chili oil/chili flakes (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Thaw and peel prawns. Make a back slit to remove intestine. Season with salt and black pepper.
- Boil water with 1 tsp salt. Cook spaghetti 2 mins less than package instructions. Drain.
- Heat oil in pan. Fry parsley stems and garlic until golden.
- Add prawns, fry until browned. Remove shrimp. Add spaghetti, fry to coat. Pour in white wine, stir-fry.
- Add pasta water, butter, chili flakes. Stir-fry until sauce thickens. Return shrimp, stir-fry. Season with salt, black pepper, chili oil. Sprinkle chopped parsley, serve.
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