Stanley Tucci cooks spaghetti aglio e olio
Give yourself the gift of Stanley Tucci cooking a classic pasta dish in 5 mins as he introduces his new book, the memoir with recipes, Taste:
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Creamy Shrimp Linguine Recipe • Quick & Easy Pasta Dish! - Episode 364
Bonjour my friends! In this episode I'll show you how to make my Creamy Shrimp Linguine recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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#clubfoody #seafood #pasta #comfortfood #lowsodium #quickeasy
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Ingredients:
• 1-pound large raw shrimp (13 to 15), peeled, deveined and butterflied, tails on
• 2 tbs. shallots (minced)
• 2 tbs. capers
• ½ cup white wine
• 2 lemons (1 juiced and 1 sliced)
• ½ cup blended olive oil (for frying)
• ½ cup all-purpose flour (for dredging) plus 1 TBS for the roux
• 3 large eggs
• 2 tablespoon unsalted butter.
• 1 tbs parsley (chopped)
Directions:
1. Slice each shrimp along the back to open (butterfly) slightly.
2. Whisk together eggs and place in a shallow dish.
3. Place flour in another shallow dish.
4. Dredge shrimp in flour, then coat completely in egg mixture.
5. In a sauté pan, heat oil and gently place each shrimp cut side down in oil. After 1 minute flip shrimp to ensure all sides are cooked.
6. Once all shrimp are cooked remove from pan and set aside.
7. Discard oil from pan and carefully wipe with a paper towel.
8. Add butter and shallots to the pan and cook shallots until shallots are translucent.
9. Add a tablespoon of flour to make a loose roux. Cook for 1 minute, stirring often then add white wine.
10. Whisk wine in to ensure roux is incorporated well.
11. Add the juice of one lemon and capers to the pan and cook for one minute.
12. Add the cooked shrimp to the sauce.
13. Garnish with the sliced lemons and parsley.
a Taste of Naples Italy... Shrimp Puttanesca
A Taste of Naples Italy
Shrimp Puttanesca
Tonight, is a taste of Naples, the port city on the western side of Italy.
We’re making Shrimp Puttanesca, a dish made famous during World War Two. Jumbo shrimp peeled and deveined, sauteed in extra virgin olive oil, and cooked with San Marzano tomatoes, capers and kalamata olives.
Our mise en place for tonight is
1 Pound of Fresh Jumbo Shrimp
4oz of Grated Parmesan Reggiano Cheese
28oz of San Marzano Tomatoes
4 Tablespoons of Sliced Calamata Olives
2 oz of Anchovy Paste
2 Tablespoons of Capers
1 Pound of Linguine
Extra Virgin Olive Oil
Fresh Basil and Thyme,
Four cloves of Minced Garlic
One Yellow Onion Chopped
Fresh Scallions and Italian Parsley
2 oz of Natalie’s Lemon Juice
To get started, pour a few ounces of extra virgin olive oil into a pan. Add in a few ounces of anchovy paste and spread it out in the pan to get hot. Then add in two tablespoons of capers, four tablespoons of Calamata olives, the chopped onion, and the garlic puree, let it all cook for a few minutes.
We took the San Marzano tomatoes and put them in a blender; some chefs will tell you too mash them using your hands; add the tomatoes to the pan and give it a nice stir. Season the sauce with salt and pepper, then add in some fresh basil, give it a stir and let it simmer.
In a separate pan, add in some extra virgin olive oil and turn the heat up to medium. We will cook our shrimp in this pan. Add in the fresh shrimp; earlier we cut the shrimp in half longways; this extra step ensures that the shrimp will twist while they cook; it adds to the texture of the shrimp and gives them the feel of lobster. Add in a few pieces of whole shrimp; try to spread the tails out; these will be used for garnish later. Sprinkle a small pinch of seafood seasoning; many people will use Old Bay; we’re using a special blend of seasoning custom made for us by Elite Spice. After the shrimp have cooked for a few minutes, we’ll add them to the pan of sauce and give it a nice stir.
Our final product to cook is the linguine. Bring a pot of salted water to a boil and add in the pound of linguine. Cook it for about 10 minutes until its al dente. Drain the pasta and add in a chunk of butter; this will help keep the noodles from sticking and it adds flavor. ¬
And now its time to plate our dish. We’ll use a large bowl; you can also use a plate if you want to. Spoon in the shrimp around the bowl, and then ladle some of the sauce over the shrimp.
Clean the bowl as you go. Using a meat fork, add the linguine to the bowl. add some dried chopped parsley, a sprig of thyme, and finally add one large shrimp, and then two, and we’re done!
And there it is ! A Taste of Naples ! Shrimp Puttanesca, with jumbo shrimp, San Marzano Tomatoes, and imported linguine from Italy.
It was delicious!
Until next time,
Bon Appetit
Ciao,
Mark