@xyro.exn: ada yg lebih cepet extrak dari gw? #ArenabreakoutS9 #Arenabreakout #ArenaBreakoutlD

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Monday 15 September 2025 13:27:14 GMT
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CREAMY GARLIC PRAWN SPAGHETTI 🍝🔥 Creamy, spicy and totally addictive – this one’s loaded with golden shallots, juicy prawns, plenty of garlic and a hit of chilli crisp for that extra kick. I’m using @barilla Australia’s Al Bronzo Spaghetti. Its textured bronze-die finish helps the sauce cling to every strand, giving you that silky, restaurant-style pasta at home. Serves 3 - 4 - 350g Barilla Al Bronzo Spaghetti - 1 tbsp butter - 2–3 tbsp olive oil - 2 shallots, finely chopped - 5 garlic cloves, minced - ½ tsp each paprika, garlic powder, oregano, black pepper - 400g peeled prawns (fresh or thawed from frozen) - 2 tbsp chilli crisp - 1 cup thickened cream - 2 tbsp soy sauce - ½ cup grated Parmesan - Spring onion, sliced, to serve Bring a large pot of salted water to the boil. Cook the spaghetti until al dente. Reserve ½ cup of pasta water, then drain. In a large pan, heat the butter and olive oil over medium heat. Add the shallots and sauté for 6 - 8 minutes until soft and golden. Stir in the garlic and spices, and cook for 1 minute until fragrant.  Add the prawns and chilli crisp, and cook for 1 minute until the prawns start to colour around the edges. Pour in the cream and soy sauce, then simmer until slightly thickened. Add the cooked pasta, a splash of the reserved pasta water if needed, and parmesan. Toss until the sauce is glossy and the prawns are just cooked. Serve hot with an extra spoonful of chilli crisp and a sprinkle of spring onion. #Ad #Barilla #AlBronzo #GarlicButter #ChilliPrawn #CreamyPasta #SeafoodSpaghetti
CREAMY GARLIC PRAWN SPAGHETTI 🍝🔥 Creamy, spicy and totally addictive – this one’s loaded with golden shallots, juicy prawns, plenty of garlic and a hit of chilli crisp for that extra kick. I’m using @barilla Australia’s Al Bronzo Spaghetti. Its textured bronze-die finish helps the sauce cling to every strand, giving you that silky, restaurant-style pasta at home. Serves 3 - 4 - 350g Barilla Al Bronzo Spaghetti - 1 tbsp butter - 2–3 tbsp olive oil - 2 shallots, finely chopped - 5 garlic cloves, minced - ½ tsp each paprika, garlic powder, oregano, black pepper - 400g peeled prawns (fresh or thawed from frozen) - 2 tbsp chilli crisp - 1 cup thickened cream - 2 tbsp soy sauce - ½ cup grated Parmesan - Spring onion, sliced, to serve Bring a large pot of salted water to the boil. Cook the spaghetti until al dente. Reserve ½ cup of pasta water, then drain. In a large pan, heat the butter and olive oil over medium heat. Add the shallots and sauté for 6 - 8 minutes until soft and golden. Stir in the garlic and spices, and cook for 1 minute until fragrant.  Add the prawns and chilli crisp, and cook for 1 minute until the prawns start to colour around the edges. Pour in the cream and soy sauce, then simmer until slightly thickened. Add the cooked pasta, a splash of the reserved pasta water if needed, and parmesan. Toss until the sauce is glossy and the prawns are just cooked. Serve hot with an extra spoonful of chilli crisp and a sprinkle of spring onion. #Ad #Barilla #AlBronzo #GarlicButter #ChilliPrawn #CreamyPasta #SeafoodSpaghetti

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