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堀田拓也|日本一簡単で美味しいパスタ集
堀田拓也|日本一簡単で美味しいパスタ集

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I don't use pasta sauce anymore

I will teach you the most delicious ingredients that chefs use in pasta.

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🍴 professional reasons to use dried shrimp

Shrimp & Mushroom Cream Pasta

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The more stir-fried dried shrimp, the more fragrant it becomes.

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I can't serve raw shrimp alone

The deep taste is the foundation.

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Combine whipped cream and grated cheese there

Close to the taste of the store at home.

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Save it and try making it over the weekend.

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[Ingredients] 2 servings

・ Spaghettini 200g

・ 12 shrimp

· Dried shrimp (small shrimp) 15g

1 / 2 pack of shimeji mushrooms

・ 2 tsp garlic

・ Cooking liquor 50cc

・ Boiled juice 50cc

・ Fresh cream 100cc

・ 30 g of grated cheese

・ Salt (for seasoning and seasoning)

・ Salad oil

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Recommended finish

・ Grated cheese

・ Parsley

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How to cut

· Shimeji → Drop the stones and loosen them

· Parsley → chopped

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1. Put cooking oil in a frying pan,

Dried shrimp and shimeji mushrooms

Fry well until fragrant

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2. Sprinkle salt and add garlic (2 teaspoons)

Fry further

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3. When the garlic is cooked

Add the salted shrimp (12 shrimp)

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4. Stir-fry the shrimp

Add cooking liquor (50cc) and remove alcohol

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5. Add the pasta water (50cc)

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6. Boiled pasta,

Add fresh cream (100cc), grated cheese (30g)

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7. Quickly mix and serve in a bowl

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8. Top with grated cheese and parsley

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* If you like it, "Like"

* If you want to make "Save"

It would be encouraging if you could do it.

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Click here for other pasta recipes

@ pasta

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・ If the amount of pasta increases, less water is okay 💡

Keep the basics modest,

If it seems to burn, please adjust it by adding it.ガジュマルcafe

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The important thing with pasta is to blend the noodles and sauce.

This recipe is easy to understand.

Please try it.

Noodles (boiled for 4 minutes) are added about 2 minutes from the notation.

Please adjust by cooking utensils and heat.

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HOME

# shrimp # pasta # pasta # cream Pasta Recipes # home _ food The Chef's Recipe

5/28 Edited to

... Read more「干しエビ クリームパスタ」で作るときに、私が特に助かった“詰まりポイントの回避”をまとめます。結論、干しエビは入れるだけじゃなく「香ばしく炒めて旨みを油に移す」と一気にお店っぽくなります。 ■干しエビはどれを選ぶ？戻す？ 小エビ（干しエビ）は、香りが強い小粒タイプが相性◎。基本は戻さなくてもOKで、炒めながら油と酒、茹で汁で自然にふくらみます。もし硬さが気になる場合は、料理酒（またはぬるま湯）で5分だけ軽く戻して、その戻し液を少し茹で汁代わりに加えると旨みが増します。 ■「香ばしく炒める」の目安 フライパンに油→干しエビ→しめじの順で入れて、弱めの中火でじっくり。干しエビの色が少し濃くなって、エビの香りがふわっと立ったらOKです。ここで焦がすと苦味が出るので、音が強くなりすぎたら火を少し落とします。 ■クリームが分離しないコツ（地味に大事） 生クリームを入れたら強火で煮詰めすぎないのが鉄則。私は“火を中火以下にして、パスタと一緒に手早く和える”に変えたら分離しにくくなりました。粉チーズは一気に入れるより、2〜3回に分けて混ぜるとダマになりにくいです。 ■塩加減は「下味＋最後の微調整」 エビに下味の塩、仕上げで全体の塩…と段階を分けると、味がぼやけません。茹で汁の塩分もあるので、最後はひとつまみずつ足して決めるのが安全です。 ■きのこは何でもOK、でも水分は飛ばす しめじ以外に舞茸やマッシュルームでも美味しいです。ポイントは“きのこをしっかり炒めて水分を飛ばす”こと。ここが甘いとソースが薄まりやすいので、少し焼き色がつくまで触りすぎないのがおすすめ。 ■余った干しエビの使い道 干しエビは常備しておくと便利で、チャーハン・野菜炒め・味噌汁・ペペロンチーノの旨み足しにも使えます。結局「パスタソースもう使わないかも」と思えるくらい、味の土台が作りやすい食材でした。

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