Pasta con pomodorini panna e gamberi |cream with prawns - ස්පැගටි ක්රීම් සමග ඉස්සෝ
Spaghetti
Studenti fuori sede, fuori corso o giovani lavoratori… chiunque abbia provato l’esperienza di uscire di casa presto abbandonando la confortante sicurezza della cucina di mamma e papà sa cosa vuol dire arrangiarsi con pochi mezzi per sfamare amici e coinquilini! Pasta al tonno e spaghetti alla carbonara sono solo due dei classici cavalli di battaglia dei giovani cuochi autodidatti ma, diciamoci la verità, non sempre vengono realizzati al meglio… quindi oggi è proprio a loro che vogliamo consigliare un’altra ricetta d’effetto per ottenere il massimo risultato col minimo sforzo: pasta panna e gamberi! Un primo piatto veloce e sostanzioso che può diventare anche un valido asso nella manica per una serata a due. Seguendo i nostri consigli potrete evitare i comuni errori di chi è alle prime armi e stupirete tutti con una ricetta di mare da leccarsi i baffi, esaltata dalla nota raffinata della scorza di limone e del basilico fresco. Quando poi i genitori vi verranno a trovare, preparate anche a loro la pasta panna e gamberi e, per una volta, godetevi i complimenti!
Off-site students, off-campus students or young workers ... anyone who has tried the experience of leaving home early abandoning the comforting safety of mom and dad's kitchen knows what it means to make do with few means to feed friends and roommates! Pasta with tuna and spaghetti alla carbonara are just two of the classic workhorses of young self-taught chefs but, let's face it, they are not always made at their best ... so today it is precisely to them that we want to recommend another effective recipe to obtain maximum results with minimum effort: cream and prawn pasta! A quick and substantial first course that can also become a valid ace in the hole for an evening for two. By following our advice you can avoid the common mistakes of beginners and amaze everyone with a mouth-watering seafood recipe, enhanced by the refined note of lemon peel and fresh basil. Then when your parents come to visit you, prepare them the cream and shrimp pasta and, for once, enjoy the compliments!
Linguine pesto di basilico e gamberi ????????????????
Lista della spesa per 2 persone ????????????
200 g di linguine
6 gamberi
70 g di basilico
40 g di parmigiano grattugiato
25 g di pinoli
Olio q.b.
Mezzo Limone
Sale q.b.
Procedimento:
- Pulite i gamberi, rimuovete l’intestino e, dopo averli tagliati a pezzettini, metteteli in una ciotola a marinare con olio e il succo di limone ????
- Frullate il basilico con il parmigiano, i pinoli e un po’ d’olio (se non volete esagerare con l’olio, sostituitene una parte con acqua a temperatura ambiente) ????
- Lessate la pasta ????
- Scolatela al dente e aggiungete acqua per completare la cottura ????????????
- Non appena l’acqua si sarà ritirata, spegnete il fornello e aggiungete i gamberi marinati ????
E buon appetito ????
Shrimp Pasta With Burst Grape Tomato Sauce
Shrimp pasta with burst grape tomatoes is an elegant, restaurant-quality pasta dish that you can throw together in under 20 minutes! One of the keys is this recipe is to cook the shrimp just right. Shrimp are cooked best on higher heat, and very quickly. Join Eric from Simply Elegant Home Cooking as he walks you through this process. You also want to buy the highest quality tomatoes you can find. Today Eric is using grape tomatoes, but cherry tomatoes work equally well. For the pasta, any long strand works well such as spaghetti or linguine.
Ingredients:
-3/4 pound large wild shrimp
-4 tablespoon extra virgin olive oil
-2/3 pint grape or cherry tomatoes
-3 cloves garlic, sliced
-1/3 cup shrimp stock
-1/3 Italian dry white wine
-2 tablespoons tomato paste
-1/4 lemon, juiced
-1/2 pound spaghetti or linguine
-15 leaves fresh basil, torn into pieces
-1/4 teaspoon crushed red pepper flakes
-salt and pepper to taste
Directions
-Peel and devein the shrimp, blot them dry with paper towels, and season both sides liberally with salt and pepper.
-Preheat a large pot of pasta water on high heat and a large skillet on medium-high heat.
-Once skillet is fully preheated, add 1 tablespoon of the olive oil, swirl to coat the pan, and then add the shrimp. Sear the shrimp for 1 minute per side. DO NOT go beyond one minute or the shrimp will be overcooked!
-After shrimp is seared on both sides, turn the heat off and remove them to a plate. Add in the remaining olive oil (to cool the pan) and add in the sliced garlic. Cook the garlic, stirring constantly, for 1 minute.
-Add in the grape or cherry tomatoes. Season with crushed red pepper, salt, and pepper. Stir the sauce to evenly incorporate.
-Right after adding the tomatoes, add the pasta to the boiling pasta water.
-Add in the shrimp stock and white wine to the skillet. You can substitute more wine if you do not have shrimp stock.
-Once the sauce is simmering, add in the tomato paste and stir to incorporate.
-About 5 minutes after adding the tomatoes, they should be beginning to burst. You can speed the process along by gently mashing them with a fork or spatula.
-Once the pasta is fully cooked, add it to the pasta sauce, along with a small amount of the starchy pasta water. Stir to incorporate everything.
-Add in the lemon juice, along with the shrimp.
-Turn off the heat and add the fresh basil. Stir to incorporate.
-Serve and enjoy!
Shrimp with Tomato and Basil Pasta - Cook with Jaycelle | Jaycelle Playda
My mom loves pasta and so for Mother’s Day, I’d love to cook her a simple yet special pasta for her to enjoy. ????
Shrimp with Tomato and Basil Pasta
Ingredients
250g pasta angel hair or thin spaghetti
1 tbsp extra-virgin olive oil
3 garlic cloves, minced
1 lb. shrimp, peeled and deveined
400g can diced tomatoes
1 cup cherry tomatoes, halved
1/2 cup basil leaves
Salt and fresh ground black pepper
Directions
1. Cook the pasta in boiling salted water until it is tender but not mushy. Drain.
2. Heat a large skillet over medium-high heat. Add the olive oil and garlic and cook until fragrant, about 1 minute.
3. Add the shrimp in one layer then cook, flipping once, until they turn translucent in the middle, 2 to 3 minutes. Season with salt and pepper.
4. Stir in the canned tomatoes. Cook until the juices from the tomatoes have reduced slightly, about 2 minutes. Taste the sauce and adjust with salt and/or pepper.
5. Add the cooked pasta, halved cherry tomatoes and half of the basil to the pasta. Toss well and cook until the cherry tomatoes are warmed through and the sauce begins to coat the pasta, another 2 to 3 minutes.
6. Serve in bowls with basil and ENJOY! :)
I hope you enjoy! Please don't forget to LIKE & SUBSCRIBE to see upcoming videos and pakulo for you guys! ♡♡♡
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Spicy Prawn Tomato Spaghetti Recipe
We love the full flavours of this spicy prawn tomato spaghetti. Perfect for a weekend meal with friends and family.
Here's how to cook this tasty recipe:
Prep time: 5 mins Cook time: 20 mins Serves: 5-6
Recipe ingredients
- 500g Diamond Spaghetti
- 500g Sea Cuisine Raw Prawn Cutlets
- 300ml Chantal Organics Tomato Passata
- 1/2 cup Church Road Gwen Pinot Gris
- 3 Garlic Cloves, crushed
- 2 Red Chillies, thinly sliced
- 1/3 cup Capers
- 1 Lemon, zest and juice
- 1 tbsp Olivado Organic Extra Virgin Olive Oil
- 1/3 cup Superb Herb Italian Parsley, roughly chopped
- 1/3 cup Superb Herb Basil, leaves
Cooking instructions
1. Cook spaghetti as per packet instructions.
2. In a frying pan heat oil over medium heat. Add prawns, garlic, chilli, capers, lemon zest and season with salt and pepper. Fry for 2-3 minutes until the prawns start to turn pink.
3. Add wine and lemon juice. Continue to cook until all the prawns are pink. Pour the passata and cook until heated through and the sauce is slightly reduced. Add the herbs.
4. Toss spaghetti with the sauce and serve into bowls. Top with extra herbs and devour.
PASTA WITH PISTACHIO PESTO AND BURRATA ????irresistibly creamy! #recipe #delicious
Today @nonnasilvi is cooking something incredibly delicious: pasta with pistachio pesto and burrata! ???? Irresistibly creamy! ????RECIPE????
INGREDIENTS for 500g of pasta:
110g of pistachios (unsweetened)
20g of basil
100ml of olive oil
100g of Parmesan cheese
2 burrata cheese
1 clove of garlic
PREPARATION:
Place 110g of pistachios, basil, olive oil, Parmesan cheese, and garlic in a blender.
Blend everything together and thin out the pesto with the burrata water.
Cook the pasta until al dente, then transfer it to a pan along with the remaining burrata water and the pesto.
Cook for 2 minutes and toss with the burrata to obtain a quick and super creamy pasta dish!