How To Make A Delicious Creamy Pasta | Cajun Shrimp and Salmon Pasta Recipe #onestopchop
Cajun Salmon and Shrimp Pasta. Who said I can't call this Cajun?!
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Ingredients
1 lb large shrimp, peeled and devein
1 lb salmon, cubed
Mafaldine Pasta
1 cup fresh spinach
1 cup freshly shredded Parmesan cheese
1/4 cup fresh chopped parsley
2 cups heavy cream
2 Tbsp unsalted butter
4 Tbsp avocado oil, divided
Lemon pepper seasoning
Old bay
Smoked paprika
Salt Free Cajun seasoning
2 tsp Garlic paste
1 tsp tomato paste
1 tsp Italian herb paste
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Creamy Garlic Sauce | How To Make Recipe
How to make Creamy Garlic Sauce with recipe and instructions. Creamy Garlic Sauce is something I've been making for a long time, with every time making it, I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Fish, Vegetables, Pie's and used as a pasta sauce. This recipe is extremely versatile. Enjoy!
Serves - 4
Ingredients -
1 Tbsp (14ml) - Olive Oil
2 Tbsp (28g) - Clarified Unsalted Butter
1 - Small to Medium Sized Brown Onion, Finely Diced
3 Large Cloves - Garlic, Thinly Sliced (6 - 7 Cloves if you like it very strong)
2 Tbs (4g) - Flat Leaf Parsley, Chopped
2 tsp (3g) - Thyme, Chopped
2 Tbs - White Wine (Use a cheap White Wine, I used Sauvignon Blanc) It can be substituted for Vegetable Stock or Chicken Stock.
400ml - Full Fat Cream (Thickened Cream)
Salt & Pepper To Taste
How To Make Vegetable Stock -
How To Make Chicken Stock -
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
Music in this video
Song - Coffee and Unicorns
Artist - Henyao
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
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Thanks for watching!
Italian Tagliatelle Lobster Recipe
This Italian Tagliatelle recipe with white sauce is absolutely delicious. The Bald Chef shows you step-by-step how to cook up a batch of this amazing lobster pasta recipe. This dish works perfect for a special celebration, birthday, or any other special day. Very easy to put together and it will certainly gain you great appraise for its delicious and unique taste. The white sauce in this recipe includes butter, garlic, olive oil, parsley, and lemon juice. Thanks for watching, and I hope you get this recipe a try for you will certainly be dipped, dazed, and amazed!
How To Make Shrimp Alfredo Pasta | Easy Quick Pasta #subscribe #fyp #shorts #food #youtube
Shrimp Alfredo Pasta
Box of Pasta..
Shrimp..
Seasonings..
Jar Alfredo Sauce..
Cook noodles 6-7 mins.. Rinse with cold water.
Cook shrimp 4 mins until pink add sauce, add noodles..
Mix all together.
Cook on low for a min with the lid on..
Enjoy!!
Creamy Tuscan Salmon | QUICK & EASY Salmon Pasta Recipe #SalmonRecipe #MrMakeItHappen
If you're looking for a versatile recipe to add to your weeknight rotation or something for meal prep, then you're in the right place! This Tuscan Salmon can be served with rice or pasta - and it can work for my keto/low carb folks over a bed of veggies (cauliflower mash/rice etc) Let's #MakeItHappen
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Shopping List:
2-4 salmon filets
1-2 tbsp butter
1 tbsp garlic paste
1/4 cup chopped grape tomatoes
1/4 cup capers
1/2 diced onion
2-3 cups fresh spinach
1 cup heavy cream
1/4 cup shredded parmesan cheese
red pepper flakes
salt, pepper, garlic, onion powder, italian seasoning
1/4 tsp browning (optional)
Pasta Noodles
Roasted Garlic (1 head of garlic with the end chopped off. 1 tbsp olive oil and salt & pepper. Place in the oven, wrapped in foil at 400 for 40 minutes)
Spicy LOBSTER Pasta with Katie Lee | The Kitchen | Food Network
Can't think of anything better than pasta and lobster tail for dinner.
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spicy Lobster Pasta
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 1 hr
Active: 20 min
Yield: 4 servings
Ingredients
2 tablespoons olive oil
1/4 teaspoon crushed red chile flakes
4 cloves garlic, minced
1 Fresno chile, minced (leave in the ribs and seeds for extra spice)
1 medium yellow onion, minced
1/2 cup dry white wine
One 28-ounce can whole tomatoes (preferably San Marzano)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound spaghetti
Two 8-ounce lobster tails, fresh or frozen and defrosted
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
Good-quality extra-virgin olive oil, for drizzling, optional
Directions
Heat the olive oil in a large skillet over medium heat. Add the chile flakes, garlic, Fresno chile and onions and cook until the onions are tender and fragrant, 5 to 7 minutes. Add the white wine and bring to a low simmer. Stir in the tomatoes, salt and pepper. Reduce the heat to low, cover and simmer until reduced slightly, 35 to 40 minutes.
Bring a large pot of water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain the pasta and keep warm.
Add the lobster tails to the sauce, cover and cook for about 5 minutes (they will not be cooked through at this point). Remove the lobster to a cutting board and carefully use a knife to split open the tails on the backside. Remove the meat and coarsely chop.
Add the lobster meat back to the sauce along with a few tablespoons of the pasta water and the spaghetti. Toss to coat, adding more pasta water if the sauce is too dry. Toss in the parsley and mint. Drizzle with a good-quality extra-virgin olive oil, if desired. Serve immediately.
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Spicy LOBSTER Pasta with Katie Lee | The Kitchen | Food Network