Mì Linguine xào tôm bắp

Method

1. 1 Boil the linguine for 2 minutes less than directed and reserve 150 ml of the boiling water.
2. 2 Separate the sweet corn kernels and roast them in a dry pan for 4 minutes until they are slightly browned and intensely sweet.
3. 3 Sauté the shrimp in olive oil for 90 seconds, then remove from the oil.
4. 4 Sauté sliced garlic and chopped dried chili peppers in butter for 60 seconds, making sure the garlic doesn't brown.
5. 5 Add the noodles to the boiling water and stir vigorously for 2 minutes until the starch forms a thick sauce.
6. 6 The noodle broth is what makes the sauce; without it, the noodles will be dry and the oil will separate.