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\ Shrimp and spinach / cream pasta

Click here for details 👇🏻

This time, I used frozen shrimp and spinach 🦐

It's cream pasta 🍽️

The recipe is here ↓ ↓ ↓

Material 🍚

Pasta...2 bundles (1 bundle 100g / 1.6mm pasta boiled for 3 minutes)

Frozen shrimp...About 8 tails

・ Frozen spinach...100 g

Butter...10 g

Garlic tube...your choice

・ Cheese (cheese for pizza this time)...About 40g

(A)

Milk...400 ml

Water...200 ml

Consomme...1 teaspoon

Finishing preferences

・ Pepper

Procedure 🥣

◇ point to become delicious ◇

If you thaw frozen shrimp in salt water, you can cook it with a chewy texture! ✨

① Put the garlic tube and thawed shrimp in a frying pan with melted butter and cook through

② When it is cooked to some extent, put the material (A) and put it on fire

③ When it is about between boiling and boiling, fold the pasta in half, put it in, and boil it for the number of minutes as indicated

④ When the pasta becomes soft, add frozen spinach

⑤ Finally, melt the cheese and it's done

Sprinkle with pepper if you like!

◇ If the pasta is hard even if the water is gone, add 50 ml of water in addition 👌🏻

◇ If it boils too much, the milk will separate, so the point is not to boil it too much!

The Zubora Recipe # short _ time # picky _ eating I hate vegetables Pasta Recipes

2/20 Edited to

... Read more私がこの「冷凍ほうれん草×エビのクリームパスタ」をよく作るのは、春休みみたいにごはんの回数が増えてレパートリーに困る時。ワンパンで作れて洗い物が少ないのが本当に助かります。ストックしておけば“いつでも作れる”のも強み。 ◆冷凍ほうれん草で失敗しないコツ ・入れるタイミングは「パスタが柔らかくなってから」。最初から入れると煮込みすぎて色がくすみやすいです。 ・冷凍ほうれん草は塊のままだと温度が下がるので、できれば軽くほぐしてから投入。 ・水分が多い商品だと味が薄まりやすいので、最後にコンソメを“ひとつまみ”足すと味が締まります。 ◆エビをぷりぷりにする下準備 記事にもある「塩水解凍」は本当に効果あり。私は水200mlに塩小さじ1/2くらいで10分ほど置いてから、キッチンペーパーでしっかり水気を取ります。水気が残るとソースが水っぽくなりやすいので、ここは丁寧に。 ◆牛乳が分離しない火加減(高温注意) 沸騰させすぎると分離しやすいので、ふつふつ程度をキープ。もし強火にしてしまったら、一度火を弱めて混ぜながら落ち着かせると持ち直すことが多いです。 ◆味変&子ども向けアレンジ ・大人は仕上げにブラックペッパー多めで一気にカフェっぽい味に。 ・子ども向けはにんにく控えめ+チーズ多めが食べムラ対策に◎。 ・ピザ用チーズ以外に、粉チーズを足すとより濃厚。 ◆パスタが硬い/水分が減りすぎた時 水分がなくなっても硬い時は、記事の通り水を50mlずつ追加が安心。入れすぎると薄くなるので少量ずつがポイントです。 冷凍ほうれん草のクリームパスタは、冷凍庫の定番食材だけで作れるのに満足感が高いので、忙しい日の“困った時の一皿”としておすすめです。

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