沖繩香檸忌廉汁海鮮意粉
Shikuwasa Creamy Seafood Spaghetti

將急凍海鮮雜錦粒解凍，洋蔥切薄片，再先煮熟意粉備用。

在煎鑊中倒入橄欖油，油温後加入洋蔥用中火炒。

洋蔥開始便軟後就倒入海鮮雜錦粒和清湯粉炒，當煎鑊中的食材炒至入味時，就加入大麥粉和牛奶，快速地攪拌來製成意粉的醬汁。

製作好醬汁後，將火力調成小火，再加入煮熟的意粉、切片橄欖和沖繩香檸汁煮至所有食材都入味。

最後加上胡椒鹽來調味。

Boil the spaghetti beforehand. Thinly slice the onion, and thaw the seafood mix.

Heat the olive oil in a frying pan and fry the onion over medium heat.

When the onion is softened, add the seafood mix and soup stock powder to fry. When everything is well blended, add the flour and milk, and stir quickly to make the sauce.

When the sauce is ready, reduce the heat to low, add the cooked spaghetti, olives, and Shikuwasa juice, and blend all together.

Season with the salt and pepper to adjust the taste.