海老とトマトを用意して下さい、飛びます『海老のクリーミーパスタ』

海老とトマトを用意して下さい、飛びます『海老のクリーミーパスタ』

Salut, Hi everyone Are you ready for today’s video? I’ll be making shrimp pasta With shrimp, tomatoes, and cream You can make it delicious as long as you have those 3 ingredients And as long as the portioning and cooking method are not so different

I just remember something about shrimp I need to make chilli shrimp I received some request on the comment section I’ve been thinking of doing that I’ll do it The base of this pasta are Tomatoes and cream

And I’ll be adding in the flavour of shrimp Using dashi But the main ingredient is tomatoes But not as much as American pasta sauce It has more of shrimp flavour But it’s a light shrimp flavour

Anyways, because we want shrimp’s flavour It’s best to use shrimp with its head on That will make a rich shrimp pasta First peel these shrimps And cur in half vertically It will be more luxurious if it was cut in bigger pieces

But it will also get more difficult to Be mixed with the sauce Cut into half And the corn starch Salt and water This will remove dirt and smell Finely chopped garlic This will be the base of pasta sauce

So make sure to finely mince the garlics It could have been cut roughly But it was my habit to finely chop Since I do this often in recent videos You can, of course, make this a bit bigger than this I received many comments on my previous video

Saying that I’M pronouncing Salut very carefully I’m surprised by how many people realized Right? I received many comments on how my pronunciation improved I received way too many of that comments Anyhow I always enjoy reading those comments Thank you so much I’m appreciative

You can use cut tomatoes But I think it’s better to use fresh tomatoes For this recipe So I’ll be using fresh tomatoes Cut finely into cubes And add olive into a pot Use high heat To cook the shrimps

You would want to use high heat, here It will be tastier if you could add garlic here You can use leftover garlics It’s completely fine to use those And cook them till flavours are out Once the flavour is out, add white wine

About 50cc of white wine Cook this well and let the wine evaporate Add tomato sauce, here Cook this well with medium heat And mix with shrimp shells Add water till about the shell starts swimming I don’t have exact measurement for this

But it cannot be too much or too little So just about however much you are seeing in this video I think that’s the best way to describe this Right? While you are taking shrimp dashi I will start cooking the shrimp meat Here

And sprinkle some salt to season To get as much shrimp flavour as possible Use high heat, and cook Remove from the heat once it all started looking red It will be hard if you cook for too long And we will mix this act the end

And it will get cooked there So cook lightly The pan still has shrimp flavour left Add tomatoes there And cook with high heat Imagine removing all the tomato juice It will be sweet but have shrimpy flavour Move the tomatoes to the side And

Cook garlics using the space Some people wonder whether they should cook garlic first or not But it will be difficult to cook tomatoes well In this case I’ll cook tomatoes first Of course there are case Where I cook garlic first

Once the tomato juice has evaporated well Add the dash that we removed from heat earlier It’s been about 15 to 20 minutes Press like this and make sure to add shrimp flavour To this sauce

It’s pretty much done at this stage The pasta sauce is already delicious As this stage Now let’s start cooking the pasta Add cream here And make it look a bit creamier Cream and shrimp are the perfect match for this dish This will be amazing

Here, add a little bit of Ishiri (fish sauce) The flavour will tighten when this is added It will bring out strong seafood flavour If you have a little Ishiri leftover, do use it here Let’s add the pasta into the sauce

You don’t need high heat at this stage Slowly allow the pasta to absorb sauce And use about medium heat Add in the shrimp It’s good once pasta is all mixed well with the sauce Do not cook too much Because the cream’s texture will start to change

That’s one point to be careful If the texture changes Add some water and adjust as needed Let’s dress it up The shrimp is all deliciously looking And hiding everywhere on the pate This is important Add black pepper to finish off

This is amazing The shrimp’s thick flavour and fresh tomatoes Flavours are supported well by Ishiri I cannot stop eating There’s thickness of shrimp and cream It’s very rich And the black pepper takes away heaviness I wonder if pasta can taste this good I’m worried

That was it for tomato cream shrimp pasta Please give it a try I’ll see you in the next video A bientôt

みんな大好き『海老トマトクリームパスタ』の作り方。殻を使って出汁を取り、濃厚な海老の風味とクリームでなんとも言えないリッチ感になります。ちょっとアメリケーヌソースっぽい感じで、とはいえもう少し軽やかなエビのパスタに仕立てました。エビ好きな人はぜひ試してみてください！

材料(約1人前)
ブラックタイガー　8尾
ニンニク　　　　　2かけ
トマト　　　　　　1/2個
白ワイン　　　　　50ml
トマトペースト　　大さじ1
生クリーム　　　　80ml
魚醤　　　　　　　少々

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