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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Recipe | Victor Vargas Chef | • Shrimp Ravioli with Shrimp & Shitake Reduction
Shrimp Ravioli with Shrimp & Shiitake Mushrooms Reduction / Shrimp Bites / Shaved Bella Mushrooms / Sun Dried Tomatoes / Basil / Parmesan
Spaghetti with Prawns in Leek and Tarragon Creamy Sauce | Sanjeev Kapoor Khazana
SPAGHETTI WITH PRAWNS IN LEEK AND TARRAGON CREAMY SAUCE
Ingredients
1½ cups boiled spaghetti
12-15 medium prawns, shelled and deveined
2 leeks
1 teaspoon dried tarragon
2 tablespoons olive oil
1 tablespoon minced garlic
Salt to taste
Black pepper powder to taste
1 teaspoon rind of lemon
1 tablespoon lemon juice
1 cup fresh cream
5-7 parmesan shavings
Method
1. Roughly chop leeks.
2. Heat olive oil in a non-stick pan, add garlic and sauté for a minute.
3. Add chopped leeks and sauté for 2-3 minutes.
4. Add prawns, salt, pepper powder, lemon rind, lemon juice and fresh cream and cook for 2-3 minutes.
5. Add spaghetti, tarragon, parmesan shavings reserving some for garnishing and cook for 2-3 minutes.
6. Serve hot garnished parmesan shavings.
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Must Try Shrimp Recipe Shrimp Newburg Savoury Creamy Delicious #shrimp #eastcoast
Shrimp Newburg In Puff Pastry
Ingredients:
1.5 lbs of shrimp
.5Cup of Milk
2 tbsp of flour
.5 Cup of Cream
1 onion chopped fine
1 Bell Pepper Chopped fine
2 Cloves of Garlic Chopped
8 Ounces of mushrooms chopped
1 tbsp of Olive Oil
Dash of nutmeg
Puff Pastry
1 tsp Paprika
1/2 tsp tarragon
1 tsp Salt
1 tsp Pepper
Directions:
Chop the onions, bell peppers, garlic and mushrooms.
Add Olive oil to the saute pan then saute the the above ingredients with salt, pepper, paprika and tarragon.
Add chopped shrimp once the vegetables have softened.
Whisk in 2 tbsp of flour into the milk.
Add the milk and the cream to the shrimp and reduce.
Spread out the puff pastry
Add the filling to the puff pastry.
Fold over crimp the edges, add the egg wash to the surface.
Bake in a preheated over at 400°F for 15-19 minutes till the pastry is cooked. Check the bottom of the pies.
Warm Shrimp Salad with Cherry Tomatoes, Corn & Tarragon
Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission