香菜鮮蝦扁麵 Shrimp Herb Linguine

材料 Ingredients

帶殼蝦 Shrimp with shell 1 磅 lb (450g) 特級初炸橄欖油 Extra virgin olive oil 4 大匙 Tbs 大蒜末 Minced garlic 1 大匙 Tbs 白酒 White wine 1/2 杯 cup 海鮮番茄高湯 Seafood tomato stock 4 杯 cup 鹽 Salt 1/2+1/3 小匙 tsp 黑胡椒 Black pepper 1/4+1/4 小匙 tsp 碎紅辣椒 Red pepper flake 1/4 小匙 tsp 乾龍蒿 Dried tarragon 1/2 小匙 tsp 扁巴西利葉末 Minced flat-leaf parsley 1/4 杯 cup 羅勒葉末 Minced basil 1/4 杯 cup 牛油 Butter 3 大匙 Tbs 義大利扁麵 Linguine 1 磅 lb (450g)

做法：

1.	蝦子洗乾淨，抽去腸泥後擦乾，与1/2小匙的鹽和1/4小匙的黑胡椒拌勻。另將煮麵水燒滾,要加足夠的鹽。。
2.	將4大匙油和蝦放進燒熱的鍋裡用中大火將兩面煎到金黃，每面約2分鐘。盛出蝦備用。
3.	原鍋加入大蒜末炒香。加入白酒並用木杓將鍋底咖啡色的殘留物刮鬆。放進高湯， 1/3小匙的鹽，1/4小匙的黑胡椒，乾龍蒿和碎紅辣椒。煮滾後轉小火煮5分鐘。
4.	依照包裝指示煮義大利扁麵。煮的時間比要求的時間少5分鐘。
5.	將煮好的麵撈出放進鍋裡与高湯內拌勻，繼續用中火煮2分鐘。
6.	加入羅勒葉末，巴西利葉末和牛油拌勻，繼續用中火煮2分鐘。
7.	拌入蝦後再煮1分鐘即可裝盤。

PROCEDURE

1.	Rinse and devein the shrimps. Pat them dry with paper towels. Season them with ½ tsp. of salt and ¼ tsp. of black pepper. Boil a pot of water for pasta with enough salt.
2.	Add 4 tbs. of oil and the shrimps to a preheated pan. Pan-fry in medium-high heat until both sides of the shrimps are golden brown, approx. 2 minutes each side. Set the shrimps aside.
3.	Add the minced garlic and sauté until aromatic. Pour in the white wine and deglaze (loose the brown bits on the bottom) the pot with a wooden spoon. Place in the stock, 1/3 tsp. of salt, ¼ tsp. of black pepper, red pepper flakes and dried tarragon. Bring the mixture to a boil. Turn the heat to low and cooking for 5 minutes.
4.	Cook the linguine by following the package instruction, but 5 minutes less than the required cooking time.
5.	Transfer the linguine to the pan and mix it with the sauce. Continue to cook for 2 minutes.
6.	Mix in the minced basil, parsley and butter. Continue to cook for 2 minutes.
7.	Stir in the shrimps and cook for 1 minute. Plate the dish right away.

最後更新 (Last Update): 03/21/2014
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