Spaghet­tini with Prawns, Ar­ti­choke and Le­mon

Vision Magazine - - Home - 檸檬鮮蝦意大利麵

SERVES 4-6 4-6人份PREP 20 MINS 準備時間:20分鐘COOK 4 HOURS 烹飪時間: 4小時EASY 難易程度:簡單

½ cup olive oil ½杯橄欖油4 rash­ers streaky ba­con, diced 4片五花肉培根,切丁

2 cloves gar­lic, finely chopped 2瓣大蒜,切碎350 gm mar­i­nated ar­ti­choke hearts 350克洋薊,醃製好

500 gm un­cooked prawns, peeled and de­veined 500克生蝦,去殼、除腸泥Zest and juice of 1 lemon一個檸檬皮,研碎½ cup loosely packed flatleaf pars­ley ½杯香草400 gm dried spaghet­tini 400克意大利麵Sea salt and freshly ground black pep­per海鹽及鮮黑胡椒粉

Heat a large fry­pan over medium heat, add half the oil and ba­con and cook un­til the ba­con be­gins to crisp; add the ar­ti­chokes and cook for 5 min­utes un­til hot, add gar­lic and le­mon zest and cook un­til fra­grant then trans­fer ev­ery­thing to a plate. Place the fry­pan back on the heat and in­crease to high, add some more oil and cook the prawns in batches so you don’t crowd the pan, un­til opaque and lightly golden on each side.

Mean­while, cook the spaghet­tini in a large pot of salted boil­ing water ac­cord­ing to packet in­struc­tions un­til al dente; re­serve ⅓ cup of cook­ing water then drain pasta.

Re­turn the ba­con and ar­ti­choke mix­ture to the prawns, along with the cooked spaghet­tini, le­mon juice, pars­ley and all the olive oil. Add the pasta water to emul­sify the sauce and bring it all to­gether with a silky fin­ish. Sea­son with salt and pep­per to taste and serve topped with ex­tra fresh pars­ley and le­mon zest.

做法:

中火熱鍋,加入一半油,培根煎脆; 洋薊炒5分鐘,加大蒜和檸檬碎,入味後盛盤。高火煎蝦,直至蝦身兩面呈輕微金黃色。開水加鹽,煮意麵至熟,直至Q彈 ; 煮麵水留出⅓杯,麵食撈出、控幹。

將培根和洋薊與炒熟的蝦倒入意麵,然後加上檸檬汁、香草及橄欖油。

將預留出的意大利面水倒入醬汁,調成乳狀。上桌前,加入鹽和胡椒,點綴新鮮香草及檸檬碎。

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