How to Make Easy (and Advanced) Vodka Sauce | Basics with Babish
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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
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Vegan Spicy Vodka Cream Pasta
people as food · part 6 · ASMR edit
vegan spicy vodka cream pasta
#asmrfood #korean #foodie #foodasmr #cooking #cookingathome
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RECIPE
CASHEW CREAM
this has been the vegan heavy cream substitute that i’ve always gravitated towards. i saw this done years ago from @babishculinaryuniverse , and it’s always been a fun ingredient to work with
16 oz / 1 lb - cashews, raw + unsalted
water + boiling water
salt
high-powered blender (for a smooth consistency)
method
place cashews in a blender, cover with water and submerge overnight OR (if you’re impatient like me) pour hot boiling water over cashews and soak for a minimum of 30 min
drain cashews, add just enough water to cover the cashews, a large pinch of salt, and blend on high for 3 min.
cool completely, and store in fridge until ready to use
VEGAN SPICY VODKA CREAM PASTA
yields 4 servings
0.25 cup - olive oil
1 - shallot, minced
2 - garlic clove, finely grated
0.5 cup - tomato paste
1 tbsp - calabrian chili paste OR fresh calabrian chilis, minced
2 tbsp - vodka
1 tsp - crushed red pepper flakes (optional)
salt + pepper
1 lb - any dry pasta
1 cup - cashew cream
2 tbsp - vegan butter
vegan parmesan
basil oil
a singular basil leaf
method
heat olive oil in a skillet or sauce pan over med heat
cook shallots + garlic until softened, ~5 min while stirring
add tomato paste and calabrian chilies, stir until paste is dark red, ~5 min
add vodka, cook until evaporated, ~2min
turn to low heat, add cashew cream and pepper flakes (if you want extra heat)
reserve on the side until ready to finish pasta, consistency may be rather thiccc
cook pasta in salted boiling water until al dente (follow package instructions)
*reserve as much pasta water as possible, cashew cream is rather thick and will need a lot of water to loosen
in a new pan, add spicy cream sauce, ladle pasta water in, add cooked pasta, and vegan butter
mix on med-high heat until all the pasta is coated and sauce is loosened
add more pasta water, spicy cream sauce, salt, or black pepper as needed
top with vegan parmesan, basil oil, and basil
VEGAN PARMESAN
tbh this tasted more like garlicky breadcrumbs, still a good addition to the dish tho
0.75 cup - raw cashews
3 tbsp - nutritional yeast
0.75 tsp - salt
0.25 tsp - garlic powder
method
put ingredients in a food processor and pulse until a fine crumb
store in fridge to keep fresh, lasts 3-4 weeks
BASIL OIL (from @chefboylee )
4 cups - basil leaves, picked off stems, washed and dried
2 cups - grapeseed oil
(you can do less and keep the herb:oil ratio, but it’s far easier to make this with a large batch)
method
blend basil leaves and oil on low speed in a blender for about 45 sec
pour mixture in sauce pan over med-heat
once simmering, reduce to low heat and simmer for 20 min
this is cooking out all the moisture and infusing flavor into the oil, which will darken
strain mixture into a bowl (ideally with a cheesecloth, but a strainer is fine)
cool over an ice bath to quicken process
once cooled, seal in a container and place in fridge
How To Make Pasta Alla Vodka With Shrimp
FULL RECIPE BELOW
Learn how to make this delicious shrimp pasta alla vodka dish with culinary art instructor Chef Cesar Herrera and special guest, Laura Devries, a student in the accredited online culinary program.
PASTA ALLA VODKA RECIPE:
Ingredients
12 oz fettuccine
2 tbsp butter
2 tbsp olive oil
¼ tsp red pepper flakes
4 garlic cloves, thinly sliced
1 28 oz can crush tomatoes
¼ cup vodka
2 tbsp Pernod
1 cup heavy cream
3 tbsp Parmesan cheese
½ cup finely chopped onion
1 lb raw shrimp, peeled and deveined
2 sprigs chopped parsley
Fresh ground pepper to taste
Salt to taste
Preparation
1. Heat a large pot of salted water to boil for the pasta (1 tbsp salt for 2 quarts of water).
2 Melt half the butter and 1 tablespoon of oil in a heavy sauce pan, add the onions and sauté until lightly brown. Add garlic and red pepper flakes and cook for another minute.
3 Add the vodka, the crush tomatoes and cream, bring to a simmer and cook for a few minutes.
4. In another sauté pan, add olive oil and the rest of the butter. Add shrimp and saute for two minutes. Deglaze the pan with Pernod, add vodka sauce and simmer for a couple of minutes.
5. Add the cooked pasta to the pan and toss to combine. Add Parmesan cheese, chopped parsley and season to taste with salt and pepper.
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