エビのトマトクリームパスタ
Introducing the ingredients Shrimp with shells (even peeled shrimp ○) It’s a hassle, but the shells are delicious ♪ Any mushrooms that can be prepared with mushrooms ○ Spinach (salad spinach) Other zucchini broccoli ○ Raw basil is also good I want colorful and green, so fresh cream 100cc Barbera’s olive oil
Ortodoro ‘s tomato & basil sauce Di Martino’s pasta 1.7mm First, I’ll take the shrimp shells . It’s delicious and recommended, though it’s difficult to eat. .. In Italy, you often cut the back part to make pasta with the shell attached. Please give it a try. This time I will
Remove the shell.The shell can be easily peeled off like this. Using the black tiger prawn that is often seen in supermarkets. It’s delicious if you make it with various shrimp. It’s luxurious, but even if you make it with spiny lobster, Kyushu’s shrimp and crab are also delicious. Gazami crab or
[Point] You can easily remove the shell by folding and pulling the thorns on the tail. This completes the shrimp preparation. Next, cut the mushrooms . The mushrooms are hard to remove even if washed with water, so a wet towel ( I will remove dirt such as soil with kitchen paper) Slice it
So that it will be about 1 mm to 2 mm thick Salad Spinach only wash with water Then I will make a sauce First of all, olive oil appears frequently! Barbera olive oil bottle taste also put the same in
Little by little out because the amount of the adjustment is Good point that tends to shrimp in both sides firmly baked you slice Once you are firmly browned is attached to the surface of the mushrooms mushrooms Sprinkle a small amount of white wine in a frying pan, and before adding the white wine,
It is important to color the shrimp firmly and give it a savory flavor. it this pasta sauce is firmly taste to the source in the image of caramel Attame while ingredients for 3 minutes put you source the amount of about 1 of without complex seasoned OK
Bottle because the source has been completed containing the garlic, etc. Since it is attached, you do not need to season the shrimp in advance. The taste is decided firmly . When the sauce is warmed up , add the fresh cream here . Please adjust the amount of fresh cream to
Your liking, about 80cc to 100cc . After adding the cream, if you cook it too much, the tomato sauce and cream will separate and the oil will float. Turn off the heat immediately
When the sauce is warm (a little pricey but animal) It’s hard to separate even if it’s whipped cream.) The sauce is ready. Boil the pasta . Add salt to boiling water (3%). French Camargue salt [On sale ♪] Di Martino pasta (D & G collaboration) design) cheese as a guide 80g first here in
Tightly entwined Mars your favorite put the noodles to the source, which has been made that we will cut a 9-minute boiled and hot water, which will continue to stir well so that it does not stick pasta It’s delicious even if you add the pasta. Adjust the saltiness here to decide the taste
. Is Ready-To-Eat This time eaten raw Place the large because shrimp we use can make at all delicious even Toka seafood mix of freezing Kedomo looks a little and use a large shrimp luxury (I hope use at parties and celebrations) salad spinach it is plenty of put you
To the end of the olive oil shrimp tomato cream sauce completed because it is
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◆材料（1人前）◆
【エビ（むきエビ）適量】【マッシュルーム 1/2パック】【スピナッチ（サラダほうれん草）適量】【生クリーム 80cc～100cc】【オリーブオイル 適量】【トマト＆バジルソース 1/3】【スパゲッティ 80g】【塩 適量】
◆作り方◆
①フライパンにオリーブオイルを入れ火にかけ、エビの表面をしっかり焼きます。スライスしたマッシュルームを入れて絡め、白ワインを入れアルコールを飛ばします。
②パスタソースを入れしっかり温めた後、生クリームを入れソースの完成です。
③パスタを茹でてソースと絡めます。
④皿にパスタを盛り付け、サラダほうれん草をトッピングします。仕上げにオリーブオイルを回しかけて出来上がり。
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