茄汁大虾意面
healthy prawn pasta
非常开胃的一款基础意面。清爽微酸的浓郁番茄酱汁包裹在弹牙意面外面，搭配入味多汁的大虾，看着高级，吃起来也绝对不比餐厅差。让人满足又十分健康！甜椒粉是这道菜的灵魂，它不辣但有一种独特的带点烟熏香的气味，让这道意面的风味变得更有层次！
An easy, healthy pasta that can be made under 20 minutes. Large, juicy prawns and pasta combined with tangy, refreshing tomato sauce, the dish is both elegant and delicious even though the ingredients are all very basic. The secret is paprika, it adds such a unique smokey note to the pasta dish, elevating its flavours.
1人份材料
Serves 1
大虾 6-7只
去皮番茄150-200克
番茄膏 半汤匙
大蒜1-2瓣
白葡萄酒30ml
甜椒粉1茶匙
任何你喜欢的意面
帕马森干酪
6-7 large prawns
150-200g peeled tomatoes
1/2 tbs tomato paste
1-2 cloves garlic
30ml white wine
1tsp paprika
pasta of your choice
parmigiano-reggiano
步骤 Instructions
大虾去肠线洗净，厨房纸吸干表面水份备用。
Devein and rinse the prawns, pat dry and set aside.
烧开一锅水，开始煮意面。与此同时不粘锅烧热适量橄榄油，中火炒香大蒜（切片或切碎），约1-2分钟，加入切碎番茄、番茄膏、甜椒粉翻炒。
Bring a pot of water to a boil and cook pasta according to package instructions. Meanwhile, heat 1-2 tsp olive oil in a pan, saute sliced / minced garlic over medium heat for 1-2 minutes until fragrant, add chopped tomatoes, tomato paste and paprika, stir to mix.
准备好的大虾、白葡萄酒加入到番茄酱汁中，加适量盐和胡椒粉，中小火盖盖焖煮5-10分钟，直到大虾全熟。如果意面酱太干可以适当加煮意面的水。
Add prawns, white wine to the tomato sauce, add salt and pepper to taste. Cook over medium low heat, covered, for 5-10 minutes until shrimps are fully cooked. Add some pasta water if the sauce becomes overly reduced.
煮到弹牙状态的意面转移到意面酱的锅中，让它均匀包裹酱汁继续煮2分钟左右，最后转大火收汁到浓稠，尝尝味道，必要的话调整调味料的量。
Transfer pasta (cooked till al dente) to the sauce, cover pasta with sauce and continue cooking 2 minutes or so. Then switch to high heat and reduce sauce. Taste and adjust seasoning if needed.
关火，加入适量欧芹碎和现磨帕马森干酪拌匀，装盘。
Switch off the heat, mix pasta with some chopped parsley and grated parmigiano-reggiano, serve immediately.
notes:
做番茄意面酱用意大利产的纯天然罐头番茄（材料表里只有番茄）最理想，因为番茄味特别浓厚。
番茄膏（tomato paste) 不是番茄酱也不是番茄沙司哦，它是纯番茄浓缩而成的膏状物，西餐里经常会用到它来增加番茄香气
帕马森干酪建议用一整块的自己磨。装在罐子里，室温储藏的那种帕马森芝士粉味道差太多了。
装盘之后在刨一点帕马森干酪，这颜值绝对不输给餐厅吧？
我认为甜椒粉是这道菜的灵魂，虽然没什么明显辣味可是那种烟熏气息外加淡淡的甜味让常见的番茄酱汁意面也变得很不普通。在装盘之后也可以多撒一些甜椒粉点缀和增香。
高蛋白低脂肪，健康无负担，酸酸的很开胃，简单又美味！
吃 面
比餐厅好吃的奶香菌菇意面 Creamy Mushroom Pasta
Ins uiq_qiu
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