超惹味的意粉❤️🔥之前有朋友問有沒有蒜片大蝦意粉食譜，在沙田一間餐廳吃過好喜歡！看相片好吸引😍於是過幾日去了餐廳試味，之後回家試煮🤣餐廳版本是先焗香蒜頭再煮意粉，自家煮想快靚正，用橄欖油細火煨香蒜片都有相似效果🌟
這個意粉要煮到掛汁，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🥰可以看post的相片，沒有加cream都煮到乳白色🤍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 190g
去殼大蝦 12隻
橄欖油 75ml
蒜頭 12瓣切片
蕃茜 2棵
檸檬汁 半茶匙
牛油 1茶匙
白酒 30ml (可省略)
煮意粉水 200ml
辣椒油/辣椒碎 1茶匙 (可省略)
初榨欖欖油 1茶匙 (可省略)
🔹做法🔹
1. 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
2. 大鍋加水煮沸（每1L水加1茶匙鹽）放入意粉，跟包裝建議煮的時間少2分鐘煮熟，瀝乾水備用
3. 下油開鍋，加入蕃茜莖和蒜片，小火煎至蒜片金黃，盛起備用
4. 同一個鍋放入大蝦，煎至兩邊焦香，下牛油炒勻後盛起；之後加入意粉拌炒至吸收油份，倒入白酒炒勻
5. 加入煮意粉水、蒜片和辣椒碎，中火繼續拌炒至湯汁乳化變得濃稠，放入大蝦炒勻；下檸檬汁、鹽、黑胡椒碎和辣椒油調味，灑上蕃茜碎和初榨橄欖油即成
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🦐Garlic Shrimp Pasta Aglio E Olio
🔸Ingredients🔸
Pasta 190g
Shelled prawns 12px
Olive oil 75ml
Parsley 2 px
Lemon juice half teaspoon
Butter 1 tsp
Wine wine 30ml (optional)
Pasta water 200ml
Chili oil/ Chili 1 tsp (optional)
Extra virgin olive oil 1 tsp (optional)
🔹Instructions🔹
1. Rinse the prawns and pat dried with kitchen paper, add salt and pepper
2. Boil water in a large pot (add 1 teaspoon of salt for every 1L of water), add pasta, cook for 2 minutes less than the package suggested cooking time, drain and set aside
3. Add olive oil in the pan, add parsley stems and garlic slices, simmer under low heat until the garlic slices turns brown, set aside
4. Add prawns in the same pan and fry until each side turns brown, add butter and stir fry, then serve; add pasta, stir-fry until the oil is well absorbed, pour in white wine and stir well
5. Add in pasta water, sliced garlic and chopped chili, continue to stir-fry over medium heat until the sauce emulsifies and becomes thick, add the prawns and stir well; season with lemon juice, salt, pepper and chili oil. Add chopped parsley leaves and extra virgin olive oil then serve immediately!
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