5-Star Pasta Primavera with Giada De Laurentiis | Everyday Italian | Food Network
Filled with gorgeous colorful veggies like zucchini, carrots and peppers, this pasta dish will be your new go-to.
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Pasta Primavera
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 45 min
Prep: 25 min
Cook: 20 min
Yield: 6 servings
Ingredients
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
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5-Star Pasta Primavera with Giada De Laurentiis | Everyday Italian | Food Network
Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.
Fettucine Seafood Alfredo Recipe | Seafood Pasta Recipe
Fettucine Seafood Alfredo Recipe | Seafood Pasta Recipe
Fettucine Seafood Alfredo Ingredients:
1 lb. large or extra large peeled and deveined shrimp
1 lb. Lump Crab, King Crab, or Snow Crab Meat
12 oz. Fettuccine
6 Garlic Cloves
1 can (12 oz.) Evaporated
1/4 cup Parmesan Cheese
1/4 cup Sour Cream
1/4 cup minced fresh Basil
Salt to taste
Olive Oil (I used a Garlic Infused Olive Oil)
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Lemon Garlic Shrimp Pasta - So Easy You'll Make It All Year Long
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Today we're making lemon garlic shrimp pasta. This is a great summer pasta and one we make quite often during the warmer months. I hope you enjoy this easy shrimp with linguine recipe!
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Paccheri Primavera Recipe | Episode 1186
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Ich habe noch nie so lecker gegessen! Pasta mit Garnelen! Schnell, einfach und unglaublich lecker!
Ich habe noch nie so lecker gegessen! Pasta mit Garnelen! Schnell, einfach und unglaublich lecker!
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Ein sehr leckeres Gericht, das einfach zuzubereiten ist! ???? Leckeres italienisches Abendessen. Pasta mit Garnelen und Tomaten!
Herzhaft und lecker! Rezept in 5 Minuten! ????????
Eine großartige Möglichkeit, Mittag- oder Abendessen für die ganze Familie zuzubereiten. Schnell, einfach und lecker!
Die Zubereitung des Gerichts ist überraschend einfach, auch ein Anfänger kommt damit zurecht. ????????????
Zutaten:
● Garnelen - 450 g
● Zwiebel - 1 Stk
● 4 Knoblauchzehen
● Nudeln - 250 g
● Weißer trockener Wein - 200-250 ml
● Tomatenkonserven - 200 g
● Petersilie
● Salz, Schwarzer Pfeffer, Paprika
● Olivenöl
● Ghee
Guten Appetit! ????
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#Herzhaft_und_lecker
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