Creamy Garlic Butter Tuscan Shrimp
Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!
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BIGOLI con COZZE, BROCCOLI e POMODORINI SECCHI, ricetta facile e super sfiziosa! ????????????
Una pasta fresca tipica condita con frutti di mare più amati al mondo, broccoli e il tocco saporito dei pomodorini secchi! Un primo perfetto per un’occasione speciale, facile da realizzare e dal gusto sorprendente! Provatelo e fateci sapere se abbiamo colpito nel segno! ????
00:00 – PRESENTAZIONE
00:10 – TAGLIO BROCCOLI
00:35 – COTTURA BROCCOLI
01:17 – COTTURA BIGOLI
01:29 – COTTURA COZZE
02:32 – CONDIMENTO BIGOLI
02:52 – IMPIATTAMENTO
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CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★ INGREDIENTI, DOSI e PROCEDIMENTO:
Bigoli freschi 250 g
Cozze 700 g
Broccoli 250 g
Pomodori secchi 30 g
Sale q.b.
Pepe q.b.
Olio evo q.b.
Aglio 1 spicchio
Vino bianco 100 g
Cipolla 30 g
PROCEDIMENTO:
Lavate accurate le cozze sotto l’acqua corrente, pulendole bene esternamente e levando tutte le incrostazioni, staccate anche la barbetta che fuoriesce dalle valve. Lavate il broccolo, ricavate le roselline e tagliate a metà, o anche in più parte quelle più grandi. Versate dell’acqua in una pentola, mettete sul fuoco e appena inizia a bollire versate del sale e i broccoli, fateli cuocere per 10 minuti. Tagliate i pomodori secchi a julienne e tenete da parte. Quando i broccoli saranno ben cotti, toglieteli dall’acqua aiutandovi con una schiumaiola e versate nell’acqua i bigoli, in questo modo la pasta prenderà sapore. Versate in una padella dell’olio extravergine d’oliva, uno spicchio d’aglio e fate insaporire qualche minuto, poi aggiungete le cozze precedentemente lavate, pepate e sfumate con il vino. Fate aprire le cozze a fuoco vivace e con il coperchio ci vorranno circa 5 minuti. Quando le cozze saranno pronte, toglietele da fuoco fatele riposare qualche minuto, poi eliminate le cozze che sono rimaste chiuse, togliete i molluschi da quelle aperte, tenendo da parte alcune con il guscio per servirle poi nel piatto. Versate in una padella un filo d’olio e della cipolla tritata, fate rosolare, unite i pomodori secchi e un goccio d’acqua di cottura della pasta, versate i broccoli fate cuocere 5 minuti e poi unite al sugo i bigoli e le cozze, mantecate bene e se fosse necessario aggiungete dell’acqua di cottura della pasta in modo che la pasta sia cremosa. Servite la pasta calda e con qualche cozza con il guscio.
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GialloZafferano è il sito di cucina numero 1 in Italia! Vieni a scoprire tantissime ricette facili e veloci, dagli antipasti ai dolci passando per primi e secondi piatti sfiziosi: con noi cucinare diventa facilissimo!
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Creamy Sun Dried Tomato Parmesan Chicken & Pasta | Episode 106
Creamy Sun Dried Tomato Parmesan Chicken & Pasta | Sundried Tomatoes, Spinach, Basil, Onions, and Garlic!
You requested it, and you shall receive! This creamy chicken and pasta is nearly a one pan recipe if you don’t count the pot to cook the pasta. It is FULLY LOADED with amazing flavor. Sun dried tomatoes, golden brown chicken, fresh spinach, bright green basil, sautéed onions and garlic…those are literally my favorite ingredients of all time slammed into one amazing and easy dinner. If you don’t make anything else on my channel, MAKE THIS! You will not regret it! I mean c’mon. How could you possibly go wrong with creamy pasta?!
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| Measurements |
2 Large Boneless Skinless Chicken Breasts, Cubed
4 Tablespoons Butter, Divided
1 Tablespoon Olive Oil
1 Medium Onion, Diced
3 Cloves Garlic, Minced
1 ½ Cups Chicken Stock
1 Cup Heavy Cream
1/3 Cup Sun Dried Tomatoes in Olive Oil, Drained and Chopped
½ Cup Parmesan Cheese, Grated
2 Cups Fresh Spinach
4 Basil Leaves, Chopped
½ Teaspoon Dried Thyme
½ Teaspoon Dried Oregano
¼ Teaspoon Cayenne Pepper
Pinch of Red Pepper Flakes
Salt and Pepper to Taste
½ Pound of Pasta (Angel Hair is my favorite for this)
| Directions |
Bring a large pot of salted water to a boil, and cook pasta according to package directions.
In a large skillet over medium high heat, melt 2 tablespoons of the butter together with the olive oil. Add diced chicken, season with salt and pepper to taste. Brown the chicken until cooked through completely. Set chicken aside, reserving the oil and brown bits in the pan.
To the pan, add remaining butter. Add onion and sauté until translucent. Next add minced garlic and cook for an additional 2 minutes or until fragrant. Do not brown the garlic! Add seasonings and stir.
Add chicken stock, heavy cream, and tomatoes, stir well, and bring to a simmer. Season again with salt and pepper to taste. Simmer for about 5 minutes or until thickened and reduced slightly.
Add cooked chicken, parmesan cheese, spinach, and basil. Bring back to a simmer.
Finally add cooked and drained pasta and mix well.
Enjoy!
15 minute Crispy Salami and Olive, Tomato Pasta
A simple, delicious, and quick pasta meal. Made with salami, sundried tomatoes, olives and white wine using penne pasta. The salami is first fried in a dry pan until crispy. The rendered salami fat is used to make the sauce giving that amazing flavour. Spiced up with chili flakes for that Southern Italian style.
The sauce is thickened using pasta water mixed with parmesan cheese and tomato paste. Make sure you buy a good Italian salami, with a reasonable fat content.
Start by boiling the water and cooking the pasta, make the sauce while the pasta is cooking and if your timing is right, you have a meal in 15 minutes. How awesome is that! Enjoy my Crispy Salami and Olive Tomato Pasta!
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The Easiest Shrimp Scampi Recipe You'll Ever Find
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Plump shrimp sautéed in a rich & buttery, bright & lemony, herb & garlicky white wine scampi sauce, and tossed with linguine pasta. In just 30 minutes!
3 Minute Tomato Pasta Sauce | Jamie Oliver & Davina McCall
Who doesn’t love a simple tomato pasta? It’s a classic that can be taken in so many ways, and Jamie’s got some little hints to make this so quick, delicious and easy that you’ll have no excuses not to cook from scratch at all. To make it even more special, Jamie’s got Davina on hand, as they were filming a new documentary celebrating 20 Years of The Naked Chef. Make sure you keep an eye out for that one too!
If you’re UK based you can catch up on me and Davina on my special 'Jamie Oliver: The Naked Chef Bares All' on Channel4.com
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Links from the video:
Sicilian Prawn Linguine | Jamie’s 15 Minute Meals (2012)
Highland Mussels | Jamie Oliver | Jamie’s Great Britain
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