Fusilli用虾和豌豆
这道新鲜美味的菜肴也可以冷藏,并在午餐时供应。配方可以用许多不同的意大利面制作,包括通心粉或贝壳。任何绿叶蔬菜,如菠菜或芝麻菜,都可以代替豆瓣菜.
资料来源:2003年3月/ 4月日常食品
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路线
库克的笔记
当切片葱时,记得将绿色和白色部分分开:白色的碎片用大蒜炒;在服务之前将绿色洒在上面.
这道新鲜美味的菜肴也可以冷藏,并在午餐时供应。配方可以用许多不同的意大利面制作,包括通心粉或贝壳。任何绿叶蔬菜,如菠菜或芝麻菜,都可以代替豆瓣菜.
资料来源:2003年3月/ 4月日常食品
预备
份量
Dallas
27.04.2023 @ 02:38
This dish sounds delicious! Its great that it can be refrigerated and served for lunch. The recipe can be made with many different types of pasta, including macaroni or shells. Any leafy green vegetables, such as spinach or bok choy, can be used instead of beans. The cooking time is 45 minutes, with 30 minutes of preparation time, and it serves 4 people. The ingredients include salt and pepper, 1 pound of fusilli, 6 tablespoons of olive oil, 3 cloves of garlic (chopped), 1 bunch of scallions (white and green parts diagonally sliced and kept separate, about 1 cup total), 1 pound of medium shrimp (peeled and deveined), 10 ounces of frozen peas (thawed and drained), 1/2 cup of white wine or water, 2 teaspoons of freshly grated lemon zest, 1/4 teaspoon of crushed red pepper, 1/3 cup of fresh lemon juice, and 3 ounces of watercress sprigs or spinach leaves (about 4 cups). The cooking instructions involve boiling the pasta, sautéing the garlic and scallions, cooking the shrimp and peas, and then mixing everything together with lemon juice and seasoning. A helpful cooking note is to separate the white and green parts of the scallions and use them separately in the recipe.