Wine prawn Angel pasta

Wine prawn Angel pasta

Introduction:

"Although many Chinese like to cook Western food at home occasionally, when making pasta, the preferred flavor is nothing more than tomato sauce or garlic basil. In fact, cooking also depends on mood. If you want to add more family interest, you might as well try to change the way. It also takes only 20 minutes, and the effect will be very different. If you are interested in my recipe, you can pay attention to wechat: wanweimeixue to exchange more cooking experience. "

Production steps:

Step 1: materials are ready.

Step 2: carefully remove the head of the shrimp, peel off the shell and keep the tail; wipe off the residue on the head with kitchen paper; carefully cut along the back of the shrimp and pull out the intestine.

Step 3: Chop garlic and parsley and set aside.

Step 4: bring to a boil with a little salt in the water. Cook Angel pasta for 2 people for 5 minutes. Taste the chewiness of the pasta. If you feel OK, take it out and drain it

Step 5: add a small amount of olive oil into the pan.

Step 6: Fry shrimps on both sides.

Step 7: fry until the color is opaque.

Step 8: stir fry the garlic.

Step 9: pour in the white wine.

Step 10: cook for one minute.

Step 11: add the butter, stir and dissolve, then add salt and pepper to taste.

Step 12: pour the cooked pasta into the sauce and stir slightly.

Step 13: squeeze in 1 / 4 lemon juice, add parsley and mix well

Step 14: add salt and pepper to taste

Materials required:

Angel pasta: 250g

Vietnam Tiger Shrimp: 6

Lemon: 1 / 4

Parsley: a handful

White wine: 50 ml

Butter Granule: 1

Olive oil for frying: a little

Salt: a little

Minced pepper: a little

Note: 1. After the pasta dries, add some olive oil and mix well to avoid sticking into a lump. 2. Lemon juice is mainly used to balance the taste, and it doesn't need to be added too much.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sour and salty