Italian seafood pasta
Overview
Today is the summer solstice, and it is said that noodles should be eaten. I originally wanted to eat noodles outside after watching a movie in the morning, but someone looked at the remaining ingredients for making pizza yesterday, and after referring to the recipes online, he said to me: Wife, let’s not eat out, come back and make these noodles! Anyway, the materials are all ready-made, okay? Well, although it’s very hot when I come back from the movie, someone is watching TV in the air-conditioned room, and I’m sweating and wrapping shrimps in the kitchen. It’s a hard job, but it’s still a good thing to use the leftover materials – someone often criticizes me for turning my home into a warehouse. The noodles were rich in color and light in texture. They were full on the baking tray, but I only ate about 1/6 of them, and the rest went into someone's stomach. After eating, he lay down contentedly and said: Old lady, boil some water and make me some tea. Okay, my old man. Your weight loss... let's talk about it in another life.
Tags
Ingredients
Steps
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Slice onions and bell peppers, and cut mushrooms into cubes. Soak the pasta in water for 2 hours, then boil it in boiling water, remove it and rinse it with cold water, then remove it and drain it.
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Remove the heads and shells of the shrimps, pick out the shrimp threads, wash them and use a little starch to catch them evenly. Clean the conch slices and soak them in warm water and a little cooking wine for 2 hours. Remove and drain.
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Put a little olive oil in the pot, when it is hot, add the shrimp and conch slices and stir-fry until half cooked, then remove.
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Put a little corn oil in the pot and sauté the onions until fragrant.
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Add mushrooms and bell peppers and stir-fry until cooked.
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Add pasta and stir-fry.
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Add the shrimp and conch slices and fry together, season with black pepper, freshly ground sea salt and a little rosemary.
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Serve immediately or add a little of your favorite sauce and mix well before serving.
