🇯🇵 𝘾𝙧𝙚𝙖𝙢𝙮 𝙢𝙚𝙣𝙩𝙖𝙞𝙠𝙤 𝙥𝙖𝙨𝙩𝙖 𝙬𝙞𝙩𝙝 𝙋𝙧𝙖𝙬𝙣𝙨

明太子意粉真係好好食🥰仲要勁簡單♥️好似好耐都冇煮過意粉添～今次求其用咗隻超級市場嘅急凍大蝦仁都好食😗因為明太子本身已經有鹹味，所以我覺得唔使再落太多鹽～

材料(2人用)
急凍大蝦仁 10隻
蘑菇6粒
意大利粉 150g
明太子2條 (~75g)
牛油 15g
淡忌廉 150ml
蒽花 隨意

做法:
1) 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
2)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
3)明太子去衣把中間的明太子拿出來！蘑菇切片！
4)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！

Ingredients (for 2 servings)

• 10 frozen large shrimp
• 6 mushrooms
• 150g spaghetti
• 2 pieces mentaiko (about 75g)
• 15g butter
• 150ml cream
• Chopped green onions (to taste)

Instructions:

1. Thaw and dry the shrimp; season with salt and pepper. Sauté in butter until golden brown. Set aside.
2. Boil salted water; cook spaghetti for 2 minutes less than instructed until al dente. Drain.
3. Scoop mentaiko from its skin; slice mushrooms.
4. 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!