Spicy Creamy Shrimp Pasta Recipe | 30 Minute Meal
Shrimp Pasta With Creamy Spicy Tomato Sauce Recipe | 30 Minute Meal
This recipe can satisfy a number of meal occasions. It's quick and easy so you can prepare it for a weeknight dinner. Yet it's also perfect for casual entertaining as it is packed with flavor and a touch of heat from the Italian herbs and crushed red pepper. Use jumbo shrimp if you want to make it impressive!
Ingredients!
4 oz. large shrimp
Pappardelle pasta
1 tbsp. chicken bouillon
1 tbsp. oil
1 tsp paprika
1 tsp Italian seasoning
1 onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp Cajun seasoning
2 tbsps. unsalted butter
1 small onion chopped
1/2 tbsp. minced garlic
2-3 tbsps. tomato paste
1 tsp dry pepper flakes
1 tsp Cajun seasoning
1 handful fresh spinach
1 cup heavy cream
1 cup parmesan cheese
salt and pepper to taste
If you like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.
====================================================================
Clicking this link to become a member of Island Vibe Cooking.
Check Out My Husband's Cooking Channel
Check Out My Amazon Store
Check out my Haitian Creole channel!
====================================================================
Personal Instagram page @rose_demesier
Follow us on IG @IslandVibeCooking
Like our Facebook Page @IslandVibeCooking
====================================================================
Production Tech:
Canon EOS M50
Lense 50 mm
Neewer camera field monitor
Microphone: Rode Wireless Go
For business inquiries:
Email: islandcookinginfo@gmail.com
Send me stuff..
Island Vibe Cooking
PO BOX 223063
West Palm Beach FL 33422-3063
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
FRIED SALMON WITH CREAMY MUSHROOM SAUCE ????????????
My own version of fried salmon creamy mushroom sauce
This are the ingredients that I used
2tsp of salt (or to your taste)
2tbsp of dried parsley (optional)
3tbsp of unsalted butter
1tsp of black pepper
Fried salmon
1cup of heavy milk
You enjoy this video?pls don’t forget to like,share and subscribe.
Thank you for watching!????????
#friedsalmonwithcreamymushroomsauce
No copyright infringement. I do not own any song or music in this video. All right reserved to each respective artist and company.
Cara's Cucina - Seared Scallops over Lemon, Tarragon Risotto
Learn how to perfectly sear scallops and make a complimentary lemon, tarragon risotto. Citrusy tarragon is pairs beautifully with creamy risotto making an ideal bed for the scallops.
Salmon with Creamy Herb & Garlic Sauce
This quick, creamy Salmon Sauce gets a fine dining touch with the addition of fresh tarragon and chervil. It's just an excellent, easy salmon recipe for all those times when you want a touch of luxury with minimal effort!
PRINT RECIPE:
Small Bites: Lobster Risotto Recipe
Warm stock, plenty of herbs key to making perfect risotto
By Gail Ciampa Journal Food Editor
Chef Ben Lloyd, owner of The Salted Slate on Providence's East Side, offers advice on making the rice dish.
The secrets of making risotto at home are to use a warm stock, and fresh herbs, fresh herbs and fresh herbs to finish the dish.
That's the advice of chef Ben Lloyd, owner of The Salted Slate, 186 Wayland Ave., in Wayland Square on Providence's East Side.
He said the warm stock helps cook the rice grains evenly. Otherwise the outside of the rice breaks down and the inside can remain hard, he said.
Lloyd did the latest cooking demonstration for Small Bites, a video project collaboration of The Journal and the Providence Warwick Convention & Visitors Bureau. We shoot the videos at Hope & Main, the food business incubator in Warren.
Lloyd wanted to share his secrets for cooking Lobster Risotto with Wild Mushrooms for the holiday season. He said it would make a lovely New Year's Eve dish.
To make it easier, he suggested making the rice ahead of time, up to a week.
You take it to al dente, he said. Then cool it by laying it out on a sheet pan first and then refrigerate.
It will take away some of the active time when you have company because You are literally attached to the pot for the entire cook time, which will be about 12 minutes.
To make it ahead, follow directions for making the risotto but stop short of adding the Parmesan and stick of butter.
When you resume the preparation, start with one cup stock but be prepared to add up to 3 cups to make it creamy.
Watch the video at providencejournal.com/food
Lobster Risotto with Wild Mushrooms
3 tablespoons butter, divided use
2 shallots, finely minced
2 cups arborio or carnaroli rice
6½ cups lobster stock, heated, divided use
¼ cup Parmesan Reggiano, finely grated
8 tablespoons unsalted butter
1 tablespoon kosher salt
¼ pound Chanterelle mushrooms
1 chick or cull lobster, chopped
2 ounces dry sherry
1 tablespoon fresh minced chives
1 tablespoon fresh tarragon, chopped
To make the risotto: Heat a large pot over medium high heat and add 2 tablespoons butter and shallots. Sweat the shallots for 1 minute then add rice and toss for 30 seconds to coat.
Add warmed lobster stock in 2 cup increments. Bring to a light boil and reduce the heat so that the risotto is always at a light boil. Good risotto requires constant stirring for about 12 minutes.
As your rice absorbs the stock, add enough stock just cover the rice. After you’ve finished adding 6 cups of stock, add Parmesan, butter and salt.
Stir until all the butter and cheese are incorporated. Remove from the heat when the rice reaches a loose porridge consistency.
For the lobster and mushroom preparation: Melt 1 tablespoon butter over medium heat and add mushrooms. Saute to cook and add the chopped lobster meat. Season with salt and pepper to taste, and deglaze with the sherry. Add a tablespoon of lobster stock, the minced chives and tarragon.
Serve the risotto immediately and top with the lobster meat and mushrooms.
Drizzle a small amount of the lobster warming liquid, maybe a tablespoon or two, over the risotto. It will just make it glossy.
Prep time is 30 minutes; active cooking time is 15 minutes
Makes 6 servings