1. Leave the shells on the shrimps, cut a deep groove in the back, mince the garlic and shallots and set aside.
TIPS: Shrimp shells are the source of seafood aroma when cooking.
2. Boil a pot of boiling water and add 1 teaspoon of salt, then add the pasta and cook for about 6 minutes. Do not cook the noodles until they are fully cooked (leave the dough core white), and stir in olive oil to avoid sticking.
TIPS: The pasta can be cooked in the above-mentioned way for cooking, refrigerated for about a week, and frozen for longer (the taste will be slightly worse after cooking).
3. Heat up a wok with olive oil, add minced garlic and stir-fry slowly over medium-low heat until the aroma is released.
Then add chopped shallots and prawns and stir-fry until the prawn shells turn red. Sprinkle with a little salt to taste.
TIPS: Stir-fried pasta is delicious, and it is very important to stir-fry the garlic and shrimp aroma.
4. Pour white wine into the pot and bring to a boil, take out the shrimp (about 8 minutes cooked),
Add pasta, thyme, paprika and chili flakes (add more water if too dry).
