パスタ（海老のトマトクリームパスタ）｜George ジョージさんのレシピ書き起こし

Peel the shrimp and separate the shells and flesh.
Cut the flesh in half lengthwise and remove the back.
Place the shrimp in a bowl, add potato starch (not listed), water (not listed), and salt (not listed), rub and wash, then rinse with water to remove dirt and odors.
Garlic is finely chopped.
Cut the tomatoes into cubes of about 1cm.

Heat the olive oil in a frying pan and fry the shrimp shells over high heat.
Add garlic (not listed) with skin on and fry.
When the shrimp becomes fragrant, add white wine and bring to a boil.
When it comes to a boil, turn the heat to medium and add the tomato paste and mix.
Add enough water (not listed) to float the shrimp shells.
Reduce heat to low and simmer for 20 minutes.

Heat olive oil in a frying pan, sprinkle with seasoning salt (not listed), and fry.
Once the color turns red, take it out.
Add the tomatoes to the same frying pan and fry.
After lightly draining the tomatoes, move the tomatoes to the edge and add garlic into the empty space to release the aroma.
When the garlic releases its aroma, stir-fry it with the tomatoes.
When the water in the tomatoes has boiled down, strain the sauce made with the shrimp shells through a colander and add it.
Start boiling the pasta.
Add the cream and fish sauce to the sauce and bring to a simmer.

Add the cooked pasta to the sauce pan and toss to coat.
Add the fried shrimp and stir over medium heat.
To finish, drizzle with olive oil (not listed).

お皿に盛り付け、ブラックペッパーを振ったら完成。