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How To make Linguine Gamberini (Garlic Shrimp Sauce)
1 lb Shrimp; peeled, deveined
3 Cloves garlic; finely minced
1 Onion; finely chopped
3 tb Olive oil
2 tb Flour
1/2 c Dry Marsala
1 c Chicken broth
1/2 c Italian parsley; minced
Salt and pepper 1 lb Linguine
Heat olive oil in a large skillet. Add garlic and stir for 30 seconds. Add onion and cook until transparent, stirring occasionally. Add flour and stir until well mixed. Whisk in the broth, wine and parsley. Bring to a boil and cook for a couple of minutes, stirring constantly. Lower heat to medium and add shrimp; cook until shrimp are just pink and done. Serve over pasta, cooked according to package directions.
How To make Linguine Gamberini (Garlic Shrimp Sauce)'s Videos
The Roman Midnight Snack - Aglio Olio e Peperoncino. #asmr #pastarecipe #italiancooking
LINGUINE AI GAMBERI shrimp pasta made in Italy - so simple, ready in 15 mins
Linguine ai gamberi (with shrimps) is a classic Italian dish that combines the simplicity of Italian cuisine with the fresh taste of sea. It is so easy to prepare and ready in just 15 minutes.
All ingredients are displayed in my video recipe, just make sure you buy quality ingredients, possibly 100% made in Italy.
For any questions just ask me.
Copyright by Marco Dilenge
#linguineaigamberi #shrimppasta #linguineshrimps
Spaghetti limone e gamberi S3 - P74
Che buoni gli spaghetti al limone e gamberi! Semplici da fare e molto saporiti sono un piatto perfetto per un giorno di festa ma talmente facili che possono essere portati a tavola tutti i giorni!
L’abbinamento tra gamberi e limone si ritrova spesso, nelle insalate e nei risotti soprattutto, qui l’abbiamo scelto per farci un pasta che risulta delicata ma stuzzicante.
La nota acida del limone si sposa benissimo con la dolcezza dei gamberi e il mix di sapori è proprio interessante.
L’aggiunta di limoncello conferisce una notevole aromaticità che lascia in bocca un sapore meraviglioso. Provate a fare questa pasta velocissima, un primo elegante e di grande effetto che non richiede alcuna fatica nel prepararlo, farete un figurone!
► Ingredienti per preparare gli spaghetti limone e gamberi:
Spaghetti 400 gr
Gamberetti sgusciati 300 gr
Limoni non trattati 2
Limoncello 1 bicchierino
Spicchio di aglio 1
Menta fresca q.b.
Olio EVO q.b.
Sale q.b.
Pepe nero q.b.
In Casa Pappagallo c'è sempre qualcosa che bolle in pentola! Ogni giorno succede qualcosa, una ricetta nuova, un ortaggio appena piantato nell'orto o qualche esperimento a metà tra l'esperimento scientifico e la ricerca di un nuovo prodotto agroalimentare.
Mettere piede in Casa Pappagallo è come entrare in un turbinio di ricette, idee e spunti presi dalla nostra vita di tutti i giorni.
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Spaghetti gamberi, pesto di avocado e stracciatella (Luca Abete)
Frutti Di Mare Recipe | Frutti Di Mare Della Nonna | Italian Grandmother's Frutti Di Mare
Nonna Antonietta is here today with some treasures from the sea! First things you learn as a kid in Italy is how to clean clams from the shell and roll spaghetti around the fork. Come along and follow Alessandros lovely grandmother creating the most amazing ???????????????????????? ???????? ????????????????. It truly is to die for!
All you need for 4 portions:
- 500g seafood: shrimps, squid, plaice, baby octopus
- 400g clams (vongole)
- 2 cloves garlic
- Extra virgin olive oil
- 500g cherry tomatoes
- Pinch of fresh parsley
- Chili
- Salt
How to:
1. Place the clams in cold water and add quite a lot of salt (about 20g) and let soak for about 2 hours.
2. Start cooking when almost two hours have gone. Cut squid and baby octopus in chunks. Leave the shrimps and plaice as it is. If you use any other kind of fish (cod, salmon) leave the whole filé as it is - as it will break by itself in the sauce.
3. Pour a generous amount of olive oil to a pot and add the cleaned garlic cloves and shrimps, squid, plaice and baby octopus. Add just a little bit of salt (not too much, the fish is already salty) and chili. Cook for 10 minutes on medium temperature with the lid on. Add a bit of olive oil if needed, remember be generous here!
4. Cut the cherry tomatoes in half.
5. Drain the water from the clams and add them to another pan. Let them open up slowly on medium heat with the lid on.
6. After 10 minutes, add the tomatoes in the fish sauce and mix well. Taste and adjust with salt if needed.
7. Check on the clams, they should all be open when they are ready. Leaving also a lot of water in the pan, which will be used later for the taste.
8. Drain the water from the clams into another bowl and start cleaning the clam from the shell.
9. Place a kitchen cloth (or a coffee filter if you don't have it) to a colander and put it on top of the cleaned clams. Pour the excess water previously drained from the clams, through the cloth (or coffee filter) and on top of the clams again. In this way you filter out any possible sand but leave the amazing taste of the sauce.
10. Add the filtered water and the cleaned clams in the fish sauce and mix everything together.
11. Add the fresh parsley - you don't need to chop it if you want to remove it later, otherwise chop it before adding.
12. Put the lid on and let the fish sauce cook slowly 10 more minutes.
13. Cook spaghetti or linguini, drain one minute before it is ready according to the package. Add the pasta to the pan with the fish sauce and let cook for the last minute.
Buon appetito!
Website:
Gamberoni alla Ligure Ricetta Pronta in 10 Minuti (Code di Gamberoni Surgelati)
#tastyandeasy #gamberoniallaligure #codedigamberi #gamberoni #prawns
Gamberoni alla Ligure Ricetta Pronta in 10 Minuti (Gamberoni Surgelati)
I gamberoni alla ligure si preparano velocemente e conservano tutto il sapore del mare. Una ricetta alla portata di tutti, dal risultato garantito.
Ingredienti:
Gamberoni 400 g (surgelati)
Pinoli 10 g
Prezzemolo q.b
1 spicchio d'aglio
Sale a piacere q.b
Olio evo q.b
Ligurian Prawns Recipe Ready in 10 Minutes (Frozen Prawns)
Ligurian-style prawns are prepared quickly and retain all the flavor of the sea. A recipe within everyone's reach, with a guaranteed result.
Ingrediants:
Prawns 400 g (frozen)
Pine nuts 10 g
Parsley to taste
1 clove of garlic
Salt to taste to taste
Extra virgin olive oil to taste
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