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How To make Spaghetti Con Salsa Di Gamberi E Basilico(Shrimp & Basil)
1 pound shrimp
1 pound spaghetti
6 tablespoons olive oil
4 cloves garlic
crushed
1 tablespoon shallot :
minced
1 cherry pepper seeded and chopped
salt and pepper 1 cup white wine
18 fresh basil leaf :
quartered
2 tablespoons Italian parsley minced
4 mint leaves :
minced
1/2 cup boiling water -- from spaghetti pot
While bringing a large pot of salted water to a boil, peel, devein and halve th e shrimp crosswise. Add spaghetti to the boiling water; stir occasionally.
Meanwhile, in a large pan, heat 4 tablespoons of the olive oil, stir in the gar lic and shallots, and saute until the shallots are translucent. Add the cherry pepper and shrimp, taking care not to crowd the shrimp lest they steam in thei r own juices Saute for two minutes, add the wine, salt and pepper to taste, an d boil 1 minute. Remove shrimp with a slotted spoon; set aside.
Add the remaining 2 tbs. of olive o8il, basil, parsley mint and boiling water. Bring to a vigorous boil for 5 minutes, reduce the heat, and return the shrimp to the pan for a few secones. Pour 3/4 of the sauce into a second pan; drain and stir the spaghetti into the second pan and toss over medium heat, mixing the sauce and pasta well. Sweve immediately, spooning on r emaining sauce. Mis-typed by Jane Rosenberg-Coombs and Bette Davis Eyes 10/15/96
How To make Spaghetti Con Salsa Di Gamberi E Basilico(Shrimp & Basil)'s Videos
PASTA CON GAMBERI e CROSTACEI Ricetta di Chef Max Mariola
FETTUCCINE ALL’UOVO CON GAMBERI CRUDI , FONDO DI CROSTACEI, POMODORO CONCASSE’ E BASILICO FRESCO #ricetta #facile da #CasaMariola
Questa ricetta vi fa perdonare qualsiasi cosa! Seguite bene questo tutorial vi riesce un piatto da ristorante ;) Ricetta facile e veloce che stupirà i vostri ospiti!
INGREDIENTI x 2 persone:
Pasta fettuccine all’uovo di Campofilone @pastificiocarassai - 150 g
Gamberi freschi circa 250 g
Pomodori maturi - 4 pz
Basilico
Olio extravergine d’oliva @aziendaagricolaleonardocarassai
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Spaghetti al Pomodoro con Gamberetti
Sautéed shrimp and fresh tomato basil sauce with Spaghettis pasta
Shrimp Pasta with Tomato Sauce Recipe
Do you need a quick and easy shrimp dinner idea?
This video is about an Shrimp Pasta with Tomato Sauce Recipe. It is the best shrimp spaghetti recipe!
It is quick and easy! It is delicious!
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Easy Shrimp Pasta Recipe (best shrimp spaghetti recipe)
►2 lbs shrimp
►1/4 cup heavy cream
►4 tbsp white wine or cooking wine
►1/2 cup broth (vegetable, beef, or chicken)
►1 tbsp butter
►2 lemons
►3 tomatoes
►basil (to your liking)
►2 cloves of garlic
►1/4 of an onion
►1 package spaghetti
►olive oil (to your liking)
►1 tbsp oregano
►salt (to your liking)
►1/2 tsp pepper
►1/2 tsp paprika
⏰ Timestamps⏰
0:00 Intro
0:53 Shrimp Pasta Ingredients
1:36 Mixing Shrimp (lemon, salt, pepper, and paprika)
2:47 Chop tomato, onion, and basil
3:10 Cooking shrimp
8:34 Adding pasta
11:41 Tasting
12:28 Bloopers (behind the scenes)
12:43 Recommendations
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Spaghetti in tomato sauce made from cherry tomatoes and shrimp-spicy shrimp spaghetti-shrimp scampi
Spaghetti in tomato sauce made from cherry tomatoes and shrimp-a quick and easy Mediterranean recipe.Spaghetti in tomato sauce made from cherry tomatoes and prawns.A simple and quick Mediterranean recipe with a tomato sauce made from fresh cherry tomatoes with spaghetti - or a pasta of your choice - and prawns.Here is the list of ingredients for this delicious Mediterranean spaghetti dish for 2 to 3 people.
500 g cherry tomatoes
300 g spaghetti - or noodles of your choice
250 g prawns - preferably wild caught
100 ml hot water
X fresh basil leaves - or dried oregano
5 tablespoons olive oil
3 cloves garlic - or 1 onion
to season we need salt - pepper and some chilli to taste.
You can and may change the ingredients according to your taste. Instead of basil you can use parsley or oregano. You can also use pasta of your choice instead of spaghetti. If you don't like chili - just leave it out - etc.
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How to make Shrimp Pesto Pasta | Perfect Recipes
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INGREDIENTS:
10 ounces dry spaghetti can also use linguine or fettuccine
3/4 cup basil pesto
1 pound medium to large shrimp peeled and deveined
1 tablespoon olive oil
1 teaspoon Italian seasoning (or equal parts garlic powder dried basil and dried oregano)
salt and pepper to taste
1/4 cup parmesan cheese
1 cup cherry tomatoes halved
Optional garnish: chopped parsley
INSTRUCTIONS:
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
While the pasta is cooking, prepare the shrimp.
Heat the olive oil in a large pan over high heat. Add the shrimp and sprinkle with Italian seasoning, salt and pepper.
Cook for 2-4 minutes or until shrimp are just pink and opaque. Turn off the heat.
Drain the pasta and add it to the pan with the shrimp. Stir in the pesto.
Add the cherry tomatoes and parmesan cheese to the pan. Garnish with chopped parsley if desired.
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Best SPAGHETTI AGLIO E OLIO
Spaghetti aglio e olio is one of the world’s top ten dishes and it’s not hard to understand why! With just a couple of ingredients and barely any time, you can serve up one of the most traditional Italian dishes that exists: Spaghetti aglio e olio. The most important thing to remember is to cook your pasta al dente and use the best quality extra virgin olive oil you can find. Give it an extra kick with fresh or dried peperoncino and it really is the perfect match.
#spaghettiaglioolio #spaghettirecipe #garlicspaghetti
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PASTA RECIPES:
PIZZA RECIPES:
NONNA’S RECIPES:
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How to Make SPAGHETTI AGLIO E OLIO
INGREDIENTS:
Extra virgin olive oil
Fresh bunch of parsley
2 cloves of garlic (1 clove per person)
300g/10.5oz pasta
Rock salt
5-6 tablespoons extra virgin olive oil
UTENSILS:
Large pot
Stainless steel pan
Wooden spoon
Knife
Tongs
METHOD:
1. Spaghetti aglio e olio requires a large pot full of boiling water, so step one is to get this on the stove. Once it boils, add a pinch or two of sea salt.
2. While you are waiting you can prepare all of your ingredients. Finely slice the garlic cloves before cutting them into thin strips and then again into even smaller pieces.
Vincenzo’s tip: you can use a garlic press to cut the garlic into tiny pieces and this also creates a creamy texture which is perfect for your spaghetti aglio olio sauce.
3. Now, chop up the parsley into small pieces, making sure to cop the stems finely too!
4. Place your frypan on the stove and turn it up to a medium heat. Once it has started to warm add a generous amount of EVOO, and the garlic, gently mixing it into the oil using a wooden spoon.
5. Once this has simmered for around 3-4 minutes, get a ladle full of pasta water and add it to the garlic mix.
6. Keep an eye on the pasta cooking, and cook it between 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan. You can use a set of long tongs to do this, adding a small amount of pasta water as you transfer the spaghetti.
7. Mix the pasta through the oil really well, before sprinkling a very generous amount of the chopped parsley into the pan and mixing again.
8. Increase the temperature on your stove to a HIGH heat and continue to stir for one last minute allowing the spaghetti aglio olio to really dance together in the pan and smother one another.
9. Now your pasta is ready!
HOW TO SERVE:
Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with some dried (or fresh) chilli and then an extra sprinkle of parsley and pecorino cheese.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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