Shrimp Egg Cream Spaghetti Recipe, Creamy, Fragrant Ruffle

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Raw Materials

- 1 tablespoon fresh butter

- White shrimp. Sheep the shell for six back slits (200 grams).

- 3 tablespoons chopped onions

- 1 teaspoon chopped big cloves garlic

- ½ cup whipped cream

- Nieber Spaghetti 290 grams

- 1 tablespoon finely chopped parlay

- 2 tablespoons of boiled water

- 2 tablespoons shrimp eggs

- Salt and ground black pepper for seasoning

- Shrimp eggs and chopped parlay for decoration

How to do

1. Set the pan on a central fire, add butter. When hot, add shrimp to the grill. When cooked, scoop up and rest.

2. Make a cream sauce with onions and garlic in the same pan until it is bright. Add whipped cream, season with salt and pepper as you like. Stir it well. Turn off the light. Set aside.

3. Boil the line by setting the radiator on a central fire. Add a little salt. When boiling, add the spaghetti line to the boil for 4 minutes until cooked. When the line is near to ripe, turn on the shrimp cream sauce pan light. Hot enough, add the grilled lines and shrimp, stir together. Sprinkle the chopped paslay, turn off the light, lift out of the stove, add shrimp eggs, mix well.

4.Scoop on the plate. Decorate with shrimp eggs and chopped parlay.