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Shrimp cream spaghetti | Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Spaghetti (boil 1 minute shorter than indicated) : 400g
Dried shrimp : 20g
Onions (1 cm diced) : 1 piece
butter : 20g
water : 200cc
Canned tomatoes : 1 can (400g)
(A) Granule consomme : 2 tablespoons
(A) Grated garlic : 1/2 teaspoon
(A) Ketchup : 1/2 tbsp
(A) Soy sauce : 1/2 tbsp
(A) Sugar : 2 tsp
(A) Red wine : 2 tablespoons
Cake flour : 2 tablespoons
milk : 200cc
Fresh cream : 200cc
Grated cheese : 2 tablespoons

Time required

25minutes

Procedure

1) Stir-fry to bring out the scent 00:38
Put butter, dried shrimp, and onions in a 26 cm deep pan and heat over high heat to make them crackle. While crushing the shrimp, reduce the heat to medium heat and fry for about 3 minutes to bring out the aroma.
2) simmer 01:17
Add water and canned tomatoes to 1 and heat on high heat. After boiling, reduce to medium heat, add the remaining (A), and simmer until the onions are tender.
3) Stir with a mixer 01:54
Stir 2 in a blender or mixer until smooth.
4) Boil 02:10
Return 3 to a deep saucepan, add milk, cream and grated cheese, and simmer for about 2 minutes. Sift the cake flour with a tea strainer, and when it becomes thick, add the boiled spaghetti and entangle it.

Point

・ Sakura shrimp is easy to burn, so if you fry it on a low medium heat and fry it like crushing it, the shrimp will have a good flavor and it will be a delicious soup.
・ By stirring and smoothing, it will be a rich soup that you can eat at a hotel with a nice texture.
・ If you sprinkle soft flour with a tea strainer and add it like powder snow, you can easily thicken it without becoming lumpy even afterwards. It feels like lumps with the addition of cake flour, but when it is cooked, it becomes smooth and thick.