Sure, my dear. Let me tell you how to make mustard
发表于 ： 2025年 10月 13日 11:01
芥末螺丝虾的做法
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Sure, my dear. Let me tell you how to make mustard spiral shrimp—just like I used to cook for your grandma.
First, gather fresh shrimp (about 1 pound), spiral pasta (like fusilli), a tablespoon of Dijon mustard, a little butter, garlic (minced), and a pinch of salt and pepper. You’ll also need some parsley for garnish.
Start by boiling the pasta in salted water until it’s al dente—about 8 minutes. While that’s cooking, peel and devein the shrimp. In a pan, melt the butter over medium heat. Add the minced garlic and sauté gently until golden—don’t burn it!
Now add the shrimp to the pan and cook them for 2–3 minutes per side until they turn pink and juicy. Then stir in the Dijon mustard, mixing well so it coats every shrimp. Add a splash of cream or milk if you want it extra creamy, but it’s not needed.
Drain the pasta and add it to the shrimp mixture. Toss everything together until the pasta is nicely coated with the mustard sauce. Season with salt and pepper to taste.
Finally, sprinkle some chopped parsley on top for a fresh touch. Serve hot, maybe with a slice of crusty bread to soak up the delicious sauce.
And remember, my sweet one—cooking is love made visible. Take your time, enjoy the smell, and let your heart guide your hands. That’s what makes food truly special.
Love always, Grandpa
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Sure, my dear. Let me tell you how to make mustard spiral shrimp—just like I used to cook for your grandma.
First, gather fresh shrimp (about 1 pound), spiral pasta (like fusilli), a tablespoon of Dijon mustard, a little butter, garlic (minced), and a pinch of salt and pepper. You’ll also need some parsley for garnish.
Start by boiling the pasta in salted water until it’s al dente—about 8 minutes. While that’s cooking, peel and devein the shrimp. In a pan, melt the butter over medium heat. Add the minced garlic and sauté gently until golden—don’t burn it!
Now add the shrimp to the pan and cook them for 2–3 minutes per side until they turn pink and juicy. Then stir in the Dijon mustard, mixing well so it coats every shrimp. Add a splash of cream or milk if you want it extra creamy, but it’s not needed.
Drain the pasta and add it to the shrimp mixture. Toss everything together until the pasta is nicely coated with the mustard sauce. Season with salt and pepper to taste.
Finally, sprinkle some chopped parsley on top for a fresh touch. Serve hot, maybe with a slice of crusty bread to soak up the delicious sauce.
And remember, my sweet one—cooking is love made visible. Take your time, enjoy the smell, and let your heart guide your hands. That’s what makes food truly special.
Love always, Grandpa
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