15 Minute Delicious Crab Linguine
Delicious crab linguine pasta recipe made in the time it takes to cook pasta. If you have your ingredients ready you can make this dish in 15 minutes. Get your water boiling first, if you cover it will be quicker. I usually use the serving plates that way they also warm up, just rotate them. While the water is boiling, prep your ingredients and start frying your ingredients. Toss in your pasta and voila! A restaurant meal served in 15 minutes. Try and get an Uber Eats delivered that fast! I used ready to eat cooked frozen crab, but of course you could buy fresh which is a little more work, or canned. Either way, if you love seafood pasta, you will love Crab Linguine. Happy cooking and enjoy my 15 Minute Delicious Crab Linguine!
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Linguine alle Vongole #Shorts
#shorts #linguinevongole #spaghettivongole
Linguine alle vongole is inspired by the Mediterranean lifestyle and it is my absolute favourite pasta dish in the world. The salty vongole and smooth long strands of pasta mixed with freshly chopped parsley and crushed garlic are the ultimate match .
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How to Make Lobster Linguine | FOOD |Great Home Ideas
Ed Halmagyi shares his recipe for Lobster Linguine with a White Wine and Pine Nut Sauce. Click here to subscribe:
LOBSTER, PINE NUT AND WHITE WINE LINGUINE
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
INGREDIENTS
2 cups dry white wine
1 Tbsp apple cider vinegar
2 eschalots, chopped
2 cloves garlic, sliced
2 bay leaves
2 sprigs thyme
3 Tbsp unsalted butter, diced
400g linguine
½ cup finely-grated Parmesan
2 lobster tails
2 Tbsp toasted pine nuts, chopped
2 green shallots, sliced
1 bunch chives, snipped
METHOD:
1 Combine the wine, vinegar, eschalots, garlic, bay leaves and thyme in a medium saucepan and boil until reduced to ½ cup. Strain, then return to the saucepan. Whisk in the butter, then set aside to keep warm.
2 Meanwhile, cook the pasta in a large saucepan of rapidly-boiling salted water over a high heat for 11 minutes, until al dente. Drain well, then toss with the Parmesan.
3 Use a sharp pair of scissors to remove the bottom of the lobster shell, then prise out the meat. Dice, then add to the pasta with the pine nuts, shallots and chives. Toss well. Mix with the sauce, then serve with lemon wedges.
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How to Make PASTA al LIMONE Like an Italian (Lemon Pasta Recipe)
Take a trip to Sicily or the Amalfi Coast with my Spaghetti al Limone recipe. Bursting with fresh lemon flavor, this simple and beautiful Mediterranean dish is light yet creamy. As usual it’s ALL in the ingredients – source beautiful lemons, it will make a world of difference!
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#pastalimone #lemonpasta #pasta
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Join this channel to get access to perks:
????Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt):
????Share it with your FOODIE friends on FACEBOOK
????Check out my website to get more recipes
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????LIKE Vincenzo’s Plate ON FACEBOOK
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Pasta al Limone
0:35 Ingredients for Pasta al Limone
1:26 How to Cook the Pasta
1:51 How to Get the Zest and Juice of Lemons
3:13 How to Make the Sauce
4:20 Combine Spaghetti with the Sauce
7:22 How to Serve Pasta al Limone
8:57 How to Eat Pasta, E ora si Mangia...Vincenzo's Plate!
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???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
Easy Shrimp Linguine
Delicious, quick, and tasty shrimp linguine! Print the complete recipe at
Give this tasty pasta dish a try and let me know what you think, and for more recipes check out the Chef Buck playlist:
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Shot with a Canon 60d and a Tokina 11-16mm wide angle lens and edited on Sony Vegas Movie Studio 10.
AWESOME EASY SHRIMP LINGUINE
ingredients:
1 pound SHRIMP (20-30, peeled and deveined)
8oz LINGUINE (about ½ box)
1-2 cups BROCCOLI florets (or substitute ½ cup PARSLEY if you're not into broccoli)
6-8 GARLIC cloves (minced)
½ large ONION (finely chopped)
½ stick BUTTER
3-5 Tbsp OLIVE OIL
SALT to taste
(add oregano or Italian herbs if desired--I like just the extra garlicky taste)
serve with PARMESAN CHEESE
directions:
After prepping the ingredients, get your pasta cooking. I like to add 1 Tbsp of olive oil to my pasta water as well as a 2-4 tsp salt. Cook the pasta according to the package directions and whatever firmness you desire. I'm using whole grain wheat linguine for this recipe, which takes about 12 minutes to cook--a bit longer than most linguine. The cooking time for the skillet ingredients should be around 7-9 minutes, so try to time your pasta to finish with the shrimp--overcooked shrimp are rubbery and overcooked pasta is mushy, so timing is everything!!!
In your skillet, heat 2 Tbsp olive oil and 1/4 stick butter on medium heat. When hot, add garlic and cook for 1 minute. Add onions and continue to cook a couple more minutes. Add broccoli florets, and add more butter and oil as needed. Sauté florets, garlic, and onions another 2 minutes and then add shrimp (if you don't want to use broccoli, substitute 1/2 cup chopped parsley and Italian herbs and add along with the shrimp). The shrimp will be done when they turn pink--don't overcook or they'll turn rubbery!! Remove cooked pasta from water and add directly to the skillet. Don't drain or strain the pasta!!--you're just throwing away good flavor. Add the remainder of your original 1/2 stick butter. Mix pasta and ingredients. Add some pasta water to the mix (about 1/2 cup or so). I find that the salt in the water and butter is plenty enough for me, but add a little more salt if desired. Remove the skillet from the heat and serve. Fresh Parmesan cheese and toasted garlic bread are nice accompaniments!! Maybe some wine?
Bon appétit!
Italian Chef Reacts to Mario Batali Spaghetti with Clams Recipe
I believe Mario Batali holds the record for the most confusing video ever! ???? There is not a single thing in this video done right, everything in my opinion is so confusing and wrong. Those poor linguine looked so sad and I would never eat that... I'm sorry Mario!
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#reaction #reactionvideo #vincenzosplate
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????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
Join this channel to get access to perks:
????Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt):
????Share it with your FOODIE friends on FACEBOOK
????Check out my website to get more recipes
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????LIKE Vincenzo’s Plate ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
???? To purchase my t-shirts and more follow this link:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).