明太子忌廉大蝦意粉

急凍蝦仁解凍後洗淨，然後用廚房紙巾抹乾，加上海鹽和黑椒！燒熱鑊，加入牛油！大火煎熟2邊至金黃色，盛起備用

燒滾熱水加1湯匙鹽，意大利粉按包裝指示減2分鐘來煮至Al Dente質感，撈起瀝乾備用

明太子去衣把中間的明太子拿出來！蘑菇切片！

煎蝦仁後的同一隻鍋，加入蘑菇炒自軟身，然後加入煮好了的意粉，倒入少少煮意粉水！加入忌廉和明太子，攪拌均勻，最後把蝦仁放在表面，再加入海鹽和黑椒，還有蔥花即成！

created by photogrid

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created by photogrid

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created by photogrid

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Ingredients (for 2 servings)

frozen large shrimp

mushrooms

g spaghetti

pieces mentaiko (about 75g)

g butter

ml cream

Chopped green onions (to taste)

Instructions:

Thaw and dry the shrimp; season with salt and pepper. Sauté in butter until golden brown. Set aside.

Boil salted water; cook spaghetti for 2 minutes less than instructed until al dente. Drain.

Scoop mentaiko from its skin; slice mushrooms.

In the same pan, sauté mushrooms, then add spaghetti and a bit of pasta water. Mix in cream and mentaiko. Top with shrimp, salt, pepper, and green onions. Serve!

明太子忌廉大蝦意粉