Ich habe noch nie so lecker gegessen! Pasta mit Garnelen in einer cremigen Sauce!
Ich habe noch nie so lecker gegessen! Pasta mit Garnelen in einer cremigen Sauce!
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Ein sehr leckeres Gericht, das einfach zuzubereiten ist! ???? Köstliches italienisches Abendessen. Spaghetti mit Garnelen in einer cremigen Sauce. Herzhaft und lecker! Rezept in 5 Minuten! ????????
Eine großartige Möglichkeit, Mittag- oder Abendessen für die ganze Familie zu kochen. Schnell, einfach und lecker! Die Zubereitung des Gerichts ist überraschend einfach, auch ein Anfänger kommt damit zurecht. ????????????
Zutaten:
● Bavette 300 g
● Zwiebel 1 Stk
● 4-5 Knoblauchzehen
● Garnelen 500 g
● Salz, Schwarzer Pfeffer, ½ Esslöffel Oregano
● Petersilie
● Sahne 300 ml
● Parmesan 50 g
● Ghee butter
Guten Appetit! ????
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#Herzhaft_und_lecker
#Rezept
#Pasta
#Abendessen
This Cherry Tomato Shrimp Pasta Is So Easy You'll Make It All Summer Long
Today we're making a quick shrimp tomato basil pasta with a touch of hot red pepper. This is a good one! And it's very easy to make. I hope you enjoy the recipe.
ALSO, WATCH LEMON GARLIC SHRIMP LINGUINE!
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MY AMAZON STORE (This is an affiliate link)
****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SHRIMP TOMATO BASIL PASTA PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the shrimp brine
1 ¼ pounds (570g) large shrimp 21/25 count, cleaned and deveined
½ teaspoon baking soda
½ teaspoon kosher salt
For the pasta
1 pound (454g) linguine
¼ cup (56g) extra virgin olive oil - plus more for finishing
2 large shallots - sliced
3 cloves garlic - sliced
1 small red chili pepper - sliced - check for heat levels
¾ cup (170g) dry white wine
12 ounces (340g) cherry tomatoes - halved
2 cups (480g) pasta water - will most likely not need it all
salt and pepper - to taste
¼ cup packed basil - hand torn
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I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
15 Minute Garlic Cherry Tomato Pasta
Sauteeing garlic in olive oil until lightly golden and cooking tomatoes in that oil, until they burst, creates a flavorful and super simple sauce. The burst cherry tomato sauce goes perfectly with linguine or spaghetti. Top it with a handful of fresh basil leaves and good quality extra virgin olive oil and in about 15-20 minutes you'll have an awesome easy pasta recipe!
15-20 MINUTE MAX WEEKDAY RECIPES:
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GEAR USED (affiliate)
Wood Cutting Board:
Most Used Chef's Knife:
Nonstick Fry Pan:
12 Quart Pasta Pot:
Mixing Bowls:
Pasta Spider:
OLIVE OIL
Frantoia Olive Oil 3 Liter:
Frantoia Olive Oil 1 Liter:
PRINT RECIPE:
INGREDIENTS: (I used half the ingredients for this video)
1 pound spaghetti
1 quart cherry tomatoes
1/2 cup packed basil leaves
10 cloves garlic
1 tsp kosher salt
1/4 tsp crushed red pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
1 cup pasta water
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Gordon Ramsay Makes Seared Scallops | Cooking With Gordon | HexClad
Gordon Ramsay steps into the HexClad kitchen to show you how to make perfect seared scallops.
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What Makes HexClad the Absolute Best Cookware You Can Have in Your Kitchen?
HexClad's patented cookware design technology is unmatched in today's world of cooking. Simply put, it is the best cookware you can buy. So how does it work?
A well-seasoned HexClad pan will provide the cooking experience of stainless steel, non-stick and cast iron in a single pan.
Using a proprietary laser etching process, we create our patented HexClad hexagon design on the cookware. This unique design creates a series of peaks and valleys.
- The peaks are your stainless steel, which will give you that great golden-brown sear and also protect the pan against peeling and flaking.
- In the valleys is the nonstick surface, which provides your pan with easy cleanup and the ability to cook with less butter, grease or oil.
- HexClad utilizes a tri-ply, clad style pan. We start with a layer of magnetic stainless steel. This way it not only works on gas and electric stoves but also on newer magnetic induction cooktops.
- Next, we have a middle layer of aluminum, which acts as the heating element, providing the pan with nice, even heating. We then sandwich this aluminum layer between one more layer of steel.
In addition, HexClad is metal utensil safe, oven safe up to 500 degrees and dishwasher safe.
Andy Makes Seafood Pasta | From the Test Kitchen | Bon Appétit
If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Get the recipe:
Make the whole menu:
INGREDIENTS
¼ cup extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, sliced
¾ teaspoon crushed red pepper flakes
3 tablespoons tomato paste
1 cup dry white wine
1 28-ounce can whole peeled tomatoes
Kosher salt
1 pound spaghetti
2 pounds mussels, scrubbed, debearded
2 pounds large shrimp, peeled, deveined
3 tablespoons unsalted butter
3 tablespoons finely chopped parsley
1 tablespoon fresh lemon juice
Lemon wedges (for serving)
RECIPE PREPARATION
Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm.
Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice.
Transfer pasta to a platter and serve with lemon wedges for squeezing over.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.