用高火煮一大锅盐水。根据包装方向将扁面条煮在沸水中,直到Al Dente。保留约3/4杯烹饪水,然后排干面食。Meanwhile, finely grate 1-1/4 tsp. of zest from the lemon and squeeze 2 Tbs. of juice. Toss the shrimp with 1/2 tsp. of the zest and 1/4 tsp. each salt and pepper.
In a 12-inch skillet, melt the butter over medium-high heat until the foam subsides. Add the garlic and red pepper flakes and cook until the garlic just begins to brown, about 1 minute. Add the shrimp and cook until just opaque, about 3 minutes. Add the wine and lemon juice, bring to a boil, and cook until slightly reduced, 1 minute.
加入排水的意大利面,马斯卡彭和1/2杯烹饪水。很好地折腾,根据需要添加更多的烹饪水,直到面食和虾涂有涂层,酱汁看起来奶油。从火上移开。折腾剩余的3/4茶匙。柠檬皮和细香葱。调味,用盐和胡椒粉调味。
Write a Review