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How To make Margarita Shrimp with Fettuccine
12 lg shrimp -- peeled and deveined
1/2 c tequila
3 tbsps fresh lemon juice
2 eggs
2 tbsps water
1/4 c olive oil
all-purpose flour 1/2 c unsalted butter
3 thin lemon slices
4 green onions
chopped
2 tsps minced ginger :
peeled
2 tsps minced garlic
1 tsp all-purpose flour
1 c dry white wine
6 ozs fettuccine
chopped fresh dill
Mix shrimp, tequila and lemon juice in medium bowl.. Cover and refrigerat e 2 hours. Drain shrimp.
Whisk eggs and water in medium bowl. Season with salt and pepper. Heat oil in large skillet over medium heat. Dip shrimp into egg mixture, then into flour; shake off excess. Place shrimp in skillet and saute until p ink and cooked through, about 2 minutes per side. Transfer shrimp to pla te lined with paper towels and drain. Discard oil.
In same skillet, melt 1/4 c butter over medium heat. Add lemon and green onions and saute 3 minutes. Add ginger and garlic and saute 2 minutes. Stir in flour. Gradually mix in wine; boil until reduced to glaze, abou t 2 minutes. Add remaining butter and whisk until melted. Discard lemon =2E Return shrimp to skillet and heat through.
Meanwhile cook pasta in salted water. Drain. Divide pasta between plate s. Top with shrimp. Pour sauce over. Sprinkle with dill and serve.
How To make Margarita Shrimp with Fettuccine's Videos
Spaghetti Margherita
For this Five in 25 we ditch the dough and instead apply the margherita treatment to spaghetti - or use the pasta of your choice. Basil, tomatoes, and mozzarella cheese come together with the pasta to form a memorable bite.
For more Five in 25 dish ideas, head to dishingouteats.com !
Spaghetti Margherita
Five in 25
Five Ingredients
1 lb. Dry Spaghetti
1 lb. Grape or Cherry Tomatoes
20-25 Leaves of Fresh Basil
8 oz. Mozzarella Pearls (or Torn Fresh Mozzarella)
Balsamic Glaze (to taste)
From the Pantry
3 T Olive Oil
2-3 Cloves of Garlic, Minced
Cook your spaghetti per package directions and reserve 1 cup of cooking liquid.
Slice the tomatoes in half and add them to a skillet along with the olive oil over medium heat. Cook them, stirring regularly for 8-10 minutes until they have given up most of their liquid and formed a nice fond on the pan. Add the garlic and cook for 1 minute.
Add the drained pasta and about ½ cup of cooking water. Stir the fond off the bottom of the pan and toss to create a sauce to coat the pasta. Add more cooking liquid as needed.
Finally toss in the mozzarella and basil and stir to combine. Serve topped with more fresh basil and freshly cracked pepper and a drizzle of the balsamic glaze.
Shrimp Marinade Recipe - Perfect for the Best Grilled Shrimp!
This awesome grilled shrimp marinade recipe is a spicy food lover's dream! This homemade spicy shrimp marinade also works great as a finishing glaze on shrimp cooked in any way, with a hugely flavorful combination of sweet and spicy. Get your grills ready!
CHAPTERS:
0:00 Mix together Ingredients
1:14 Whisk Marinade
1:27 Reserve Marinade for Glaze
1:42 Marinate the Shrimp
2:03 How Long to Marinate
2:15 Ratios of Ingredients
2:34 Heat Factor
3:00 Ways to Cook the Shrimp
3:28 Glaze the Shrimp
4:07 Other Recipes & Taste
THINGS YOU’LL NEED:
¼ cup olive oil
1 tablespoon honey, or you can use brown sugar
2 cloves garlic minced
1 tablespoon fresh parsley chopped
1 teaspoon smoked paprika (try an extra pinch or two of ghost pepper powder for some great spiciness!)
1 teaspoon lime zest
½ teaspoon crushed red pepper flakes or more as desired - optional, for spicier marinade
Salt and black pepper to taste - 1/4 teaspoon each is usually good
Hot Sauce to taste - optional, but hey! I NEED hot sauce! Spicy shrimp for me, please. =)
1 pound shrimp peeled and deveined
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#shrimprecipes #shrimp #marinade #sauce #seafood
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Pasta Carbonara Recipe (with the Whatever Pan) | Italian Recipe | Best Cookware
Ingredients
• 100g pancetta
• 50g pecorino cheese
• 50g parmesan
• 3 large eggs yolks
• 350g spaghetti
• 50g unsalted butter
• Sea salt
• Freshly ground black pepper
Method
• Put a large saucepan of water on to boil.
• Finely chop the pancetta, finely grate the pecorino cheese and parmesan and mix them together.
• While the spaghetti is cooking, fry the pancetta. Drop unsalted butter into your Whatever Pan and, as soon as the butter has melted, tip in the pancetta.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp.
• Keep the heat under the pancetta on low. When the pasta is ready, put it in the Whatever Pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
• Beat the 3 large egg yolks in a medium bowl and add the parmesan and pecorino cheese (keeping a small handful back for sprinkling over later).
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist.
• Season with pepper and enjoy!
Jean Patrique tools used
• The Whatever Pan
#food #pasta #pastacarbonara
Thanks for watching the video Pasta Carbonara Recipe
Shrimp and Zucchini Pasta with Michael's Home Cooking
The flavors of this shrimp and zucchini pasta dish marry with each other for a delicious supper. I highly recommend this, it will make you smile!
Ingredients:
1/4 cup olive oil or a bit less
1 pound shrimp
salt and pepper
1 pound zucchini
4 garlic cloves
1/4 teaspoon red pepper flakes
1/2 cup white wine like chardonnay
1/4 teaspoon saffron or saffron powder or turmeric
1 Tablespoon fresh parsley or 1 teaspoon dried
1 Tablespoon fresh basil or 1 teaspoon dried
1 Tablespoon fresh mint or 1 teaspoon dried
1/4 cup parmesan
2 Tablespoon butter
1/2 pound pasta, like butterflies or rigatoni or even macaroni
Cook shimp for 30 to 45 seconds then remove
Cook zucchini for 2 minutes
Add 4 cloves chopped garlic and 1/4 teaspoon red pepper flakes and cook for 1 minute.
Deglaze pan with wine and reduce till mostly gone.
Add your saffron and chicken broth.
Add your al dente pasta and cook for 2 minutes.
Turn off heat, add your shrimp, parmesan and fresh herbs.
Add your 2 Tablespoons butter to melt, then serve.
If using dry herbs, add those when you add your chicken broth
Thank you for watching!
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How to make SPICY SHRIMP PASTA - ARRABBIATA
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