Mushroom and Shiba shrimp spaghetti
When deveining shrimp, do not peel the shell, but insert a bamboo skewer into the second joint and pull vertically
How to make it
1
Boil water in a pot, add salt, and boil the spaghetti until it becomes a slightly firm al dente. (Approximately: about 1 minute before the displayed time)
2
Cut the king oyster mushrooms into 3cm long and 5mm thick pieces. Remove the vein from the shrimp and peel it
3
Heat olive oil, garlic, and red pepper in a frying pan, and when the aroma comes out, add the king oyster mushrooms and stir-fry, spreading them out as much as possible. Once they have softened, add the white wine and parsley and simmer
4
Add the shrimp and stir fry further, then add the cooking water and simmer
5
Mix the spaghetti (1) with (3) and serve
Materials 1 person
-
- Eringi
- 90g
-
- Shrimp Shiba Shrimp
- 30g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Chop garlic
- 1 tsp
-
- Red chili pepper
- 1 small
-
- Mince parsley
- 2 tsp
-
- White wine
- 30cc
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Boiling water
- 50cc
-
[Boil spaghetti]
- Spaghettidi Czech No.10 Federini used
- 80g
-
- Boiled water
- 3L
-
- salt
- 25g
[PR]
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