MAMA Shrimp Creamy Tom Yum Flavour Oriental Style Instant Noodles
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Lemon Pepper Pasta Shrimp in Buttery Sauce
A very simple, pasta dish made in 20 minutes. It’s the simplicity of these ingredients that make this amazing. Sure you could add more herbs, spices, etc., but I strongly suggest not to. Enjoy the full flavour of the shrimp enhanced by these simple ingredients. Using the lemon rind or zest instead of juice brings a whole new freshness. The spiciness from the pepper, the subtle hint of garlic all work without overpowering the shrimp flavour. Quick to make using simple ingredients makes this pasta dish the perfect meal. Serve with some chargrilled zucchini as a side.
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MAMA SHRIMP FLAVOUR TOM YUM Instant Noodle Review!
Woohoo, venturing off into Thailand for this week's MSG Mondays! Today I will review MAMA SHRIMP FLAVOUR TOM YUM instant noodles! Thank you to viewer, Siddhesh, for requesting these noodles - they were delicious! Typical Thai flavours may be found in this one, a hint of spice, and short cooking time - sweet! But will I buy this again? Watch the entire video for my full review and rating!
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Mama’s Shrimp Spaghetti
Eating healthy seems to be one of the most popular items on everyone’s New Year’s resolution.
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Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.