內容目錄
Spaghettini con le schie鮮蝦細麵
美味來源
對於威尼斯而言，海洋帶來的恩惠一直以來都是他們料理的重心。
但他們的料理卻不來其他的大區來的聲名遠播
事實上他們平常還會享用這道「鮮蝦細麵」
這道做法非常簡潔且鮮甜鹹香，重點在於需要新鮮蝦以外就是烹調手法，一定要把蝦殼富有的麩胺酸風味拉出來增加深度，在用蒜、奶油、橄欖油、萊姆、巴西里在創造出美麗的醬汁附著在麵條上。
美味的一道傳統好菜就誕生囉。
食材(1人)
- 特級初榨橄欖油–50cc
- 鮮蝦–200g 剝殼去腸泥,2橫切兩半，蝦殼備用。
- 不甜的白酒–50c.c
- 巴西里–1小把約5g
- 蒜–2瓣 切碎
- 無鹽奶油–20g
- 萊姆屑、萊姆角–適量萊姆屑、萊姆角2個
- 義大利細直麵–90g
作法
- 取直徑30公分平底鍋大火加熱，加入一半的橄欖油和蝦殼，溫度上來後轉小火慢炒，直到香氣四溢後加入白酒，開大火直到滾後轉小火，慢燉5分鐘，就可以把醬汁過濾起來一旁備用。
- 稍微沖洗平底鍋後，上爐台大火加熱，放入剩餘的橄欖油和蒜碎，炒到蒜碎微上色後加入剛剛的酒汁和1小搓的鹽巴，加熱到滾。
- 放入蝦子煮約2分鐘後，加入巴西里、奶油、萊姆皮屑拌勻。
- 以上在同一時間我們需要煮一鍋熱水約4公升，加入一大T湯匙的鹽巴，煮滾後加入麵條，不時的攪拌。
- 時間到後把麵拉起來瀝乾，放入平底鍋大火翻炒，直到醬汁完全附著在麵條上，再加入鹽和胡椒調味，就可以準備上桌了。
類似參考學習影片
總結和看法
這是一道我自己在家常煮的義大利麵，對新手和老手們來說都非常輕易上手，而且健康美味，或按照上面兩位主廚的示範，都能做出讓人驚豔的義大利麵。
我認為重點在於，蝦子蝦殼要炒的夠香，蒜味要用逼出來，也切記火不要太大容易把蒜頭弄焦，再來希望各位使用的食材盡量買好一點的畢竟是自己要吃，特別是橄欖油、義大利麵條、蝦子等等，更能讓整個料理的質感上升很多很多。
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