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Gochujang Lobster Cream Pasta
35 minPorcje: 2Nutri-Score C€€€
C
35 min
35 minGochujang Lobster Cream Pasta
czego potrzebujesz
Składniki
lobster (cooked, meat removed and chopped, shells reserved)Ryby2 kawałki
spaghettiProdukty zbożowe200 g
heavy creamNabiał200 ml
gochujangSpiżarnia30 g
garlic (minced)Warzywa i owoce3 kawałki
butterNabiał30 g
olive oilSpiżarnia15 ml
parmesan (grated)Nabiał40 g
saltPrzyprawy5 g
black pepper (ground)Przyprawy2 g
na porcję
Wartości odżywcze
779kcal
- Węglowodany
- 76 g
- Białko
- 31 g
- Tłuszcz
- 39 g
czego użyjesz
Przybory
Garnek- Patelnia głęboka
Durszlak
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 1
Cook the pasta
- Bring salted water to a boil in a stockpot.
- Cook the spaghetti until al dente.
- Reserve a little pasta water, then drain the pasta.
- Krok 2
Start the lobster
- Melt the butter with the olive oil in a sauté pan over medium heat.
- Add the garlic and cook until fragrant.
- Add the lobster meat and toss briefly to warm through.
- Krok 3
Build the gochujang cream sauce
- Stir the gochujang into the pan.
- Pour in the heavy cream and simmer gently until slightly thickened.
- Season with salt and black pepper.
- Krok 4
Combine and serve
- Add the drained spaghetti to the sauce and toss with tongs, loosening with pasta water as needed.
- Stir in the grated parmesan.
- Plate and finish with extra parmesan and black pepper.