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How To make Margarita Shrimp with Fettuccine
12 lg shrimp -- peeled and deveined
1/2 c tequila
3 tbsps fresh lemon juice
2 eggs
2 tbsps water
1/4 c olive oil
all-purpose flour 1/2 c unsalted butter
3 thin lemon slices
4 green onions
chopped
2 tsps minced ginger :
peeled
2 tsps minced garlic
1 tsp all-purpose flour
1 c dry white wine
6 ozs fettuccine
chopped fresh dill
Mix shrimp, tequila and lemon juice in medium bowl.. Cover and refrigerat e 2 hours. Drain shrimp.
Whisk eggs and water in medium bowl. Season with salt and pepper. Heat oil in large skillet over medium heat. Dip shrimp into egg mixture, then into flour; shake off excess. Place shrimp in skillet and saute until p ink and cooked through, about 2 minutes per side. Transfer shrimp to pla te lined with paper towels and drain. Discard oil.
In same skillet, melt 1/4 c butter over medium heat. Add lemon and green onions and saute 3 minutes. Add ginger and garlic and saute 2 minutes. Stir in flour. Gradually mix in wine; boil until reduced to glaze, abou t 2 minutes. Add remaining butter and whisk until melted. Discard lemon =2E Return shrimp to skillet and heat through.
Meanwhile cook pasta in salted water. Drain. Divide pasta between plate s. Top with shrimp. Pour sauce over. Sprinkle with dill and serve.
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This must make one pot pasta is perfect to serve at your next dinner gathering, Sarah combines Gemelli pasta with shrimp and crisp sugar snap peas, it’s so simple it may become your next favorite go to dinner dish.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Shrimp and Zucchini Pasta with Michael's Home Cooking
The flavors of this shrimp and zucchini pasta dish marry with each other for a delicious supper. I highly recommend this, it will make you smile!
Ingredients:
1/4 cup olive oil or a bit less
1 pound shrimp
salt and pepper
1 pound zucchini
4 garlic cloves
1/4 teaspoon red pepper flakes
1/2 cup white wine like chardonnay
1/4 teaspoon saffron or saffron powder or turmeric
1 Tablespoon fresh parsley or 1 teaspoon dried
1 Tablespoon fresh basil or 1 teaspoon dried
1 Tablespoon fresh mint or 1 teaspoon dried
1/4 cup parmesan
2 Tablespoon butter
1/2 pound pasta, like butterflies or rigatoni or even macaroni
Cook shimp for 30 to 45 seconds then remove
Cook zucchini for 2 minutes
Add 4 cloves chopped garlic and 1/4 teaspoon red pepper flakes and cook for 1 minute.
Deglaze pan with wine and reduce till mostly gone.
Add your saffron and chicken broth.
Add your al dente pasta and cook for 2 minutes.
Turn off heat, add your shrimp, parmesan and fresh herbs.
Add your 2 Tablespoons butter to melt, then serve.
If using dry herbs, add those when you add your chicken broth
Thank you for watching!
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Shrimp Margherita Recipe ~ Noreen's Kitchen
Greetings! Let's use up some of that beautiful fresh shrimp and make a light and flavorful pasta dish. A little tomato, a little garlic and a little basil is all you need along with a few other staple spices to make this wonderful and satisfying dish. In all this meal took about 20 minutes to prepare and can easily be done on a busy week night. Pair it up with a fresh green salad and a loaf of crusty bread and you are in like Flynn!
I hope you try this and I hope you enjoy it. As always, Happy Eating!
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Thai Coconut Curry Fettuccine with Shrimp | Mukbang + Recipe!
Today, we've got Thai Coconut Curry Fettuccine with Shrimp on the menu! Have you ever eaten Thai curry with pasta?
Watch the vid to see how I made it -- list of products below so you can make yourself! Feel free to use whatever strikes your fancy though. :)
Produce I used:
- asparagus
- yellow onion
- zucchini
- white mushrooms
- dried tart cherries
- fresh Thai basil
Yai's Thai Red Curry:
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