Photograph of the finished Mì Linguine xào tôm bắp

Vietnam · Mì linguine xào tôm bắp ngọt

Mì Linguine xào tôm bắp

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Linguine noodles Linguine noodles 1.4 lb
  • Photograph of Prawns Prawns 1.9 lb
  • Photograph of Sweet corn Sweet corn 4 ears
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Unsalted butter Unsalted butter 4.9 oz
  • Photograph of Dried chillies Dried chillies 1.1 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Parsley Parsley 2.8 oz
  • Photograph of Lime Lime 2
  • Photograph of Black pepper Black pepper 0.4 oz

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.
Start cooking