Ingredients
European red gold tomatoes canned (peeled whole tomato)
400g
Italian favourite
120g
prawn
10
spinach
50g
Colorful pepper
0.5
None
1 teaspoon
None
20g
None
15g
cream
None
None
None
Use clear water to cook pasta
2000g
How to make tomato butter shrimp espresso
- All the raw materials are collected here.
- Open the shrimp and remove the shrimp thread; cut the spinach into sections; peel the garlic and chop it; cut the colored pepper into shreds; cut the shallots into chopped green onions; grind half of the cheese and break half into small pieces.
- The can packaging design is not only beautiful, but the can is also very silky and can be opened easily by small girls, and it is not easy to hurt their hands. Must give a good review!
- Remove the whole tomato from the can and cut it into pieces one or two lengthwise. You can see that the flesh is retained perfectly, the flesh and seeds inside are clear at a glance, and the juice is abundant.
- Follow the instructions on the packaging, cook the pasta and drain. The one I used requires 2 liters of water, add 1% salt to boil, add the noodles and cook for 5 minutes.
- Turn off the heat and drain the pasta.
- On medium heat, add olive oil to the pan, add garlic cloves and stir-fry.
- Add shrimp.
- Fry until the shrimp and garlic are slightly burnt and then serve.
- The pan does not need to be washed, just fry the tomato pieces and shredded peppers with the remaining oil of the fried shrimp. Fry until the colored peppers also wrinkle.
- Add tomato cubes, soup in canned food, cheese cubes (save the crumbs of cheese for later use), chopped green onion, and cream.
- Pour in the pasta water until the ingredients are gone. Cover and cook until the soup is thick and about half the amount of liquid remains.
- Pour in the pasta, shrimp and spinach and mix well until boiled again. Turn off the fire.
- After grinding some black pepper, taste the salty and adjust it appropriately. Sprinkle the remaining crumbs of cheese after serving.
- Enjoy it beautifully 🙂
