Low-energy warning: This is a very watery picture~~~ Can't find the version of sweet shrimp. If you are in a good mood today, you can owe it to you. In fact, it is very simple. Hahahaha... The point is that the sweet shrimp and onion are first fried to the micro-focus, and the sauce that is finally cooked is not awkward, even without adding lemon juice! It is suitable for friends who love to taste fresh, because it will not have a thick sauce wrapped in spaghetti, and a good bird in spring and summer.
Preparation: Sweet shrimp is thawed and washed; pasta is cooked in wide water; cooked noodles with onion and a clove of garlic chopped and chopped.
Hot pot, into olive oil, fried in medium heat: drain the sweet shrimp + onion + garlic. When the onions are soft, throw them into the asparagus until the surface of the sweet shrimp is slightly burnt. At this time, the aroma is nasal, nose and nose.
Pour in a proper amount of boiled water and turn to a large fire; into two-thirds of chopped parsley; simply season with sea salt and black pepper.
When the juice is almost the same, pour the pasta with the drained water, shabu-shabu (Aw...you caught me..Which one is doing the Western food shabu-shabu! I am used to hahaha), the taste mix can turn off the fire Oh, oh. Sprinkle the remaining parsley and grind some black pepper, hehe! !