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How To make Shellfish Shell Marinara
3 tb Extra-virgin olive oil
2 lg Garlic sloces, peeled and
-bruised 2 cn Plum tomatoes, drained and
-coarsely chopped (28 oz) 1/4 c Dry red wine
1/4 c Coarsely chopped parsley
1/4 c Fresh basil leaves, torn in
-half 1 ts Dried oregano
Salt to taste Freshly ground black pepper -to taste pn Sugar 12 oz Medium-sized shell pasta
20 Littleneck clams
1/2 lb Large shrimp, peeled and
-deveined For company or a special family meal, there is nothing quite like littleneck clams and shrimp quickly cooked up in a robust marinara sauce. (No cheese is necessary with this sauce; flavoring the oil with garlic is the secret to its great taste.) The clams will take longer to open than the shrimp will take to cook, so add the shrimp at the last moment. Be sure to discard any clams that don't open - this could mean they are not safe to eat. 1. Place oil in a large, heavy pot over medium-low heat. Add the
garlic and cook for about 3-4 minutes, or until it colors slightly but does not burn. Remove garlic from heat and carefully stir in the tomatoes. 2. Return the pot to medium heat. Add the wine, parsley, basil,
oregano, salt, pepper and sugar. Cook sauce slowly, stirring occasionally, for 30 minutes. 3. Slightly before serving, cook pasta in boiling, salted water for
10-12 minutes or until AL DENTE (just tender).
4. While pasta is cooking, add the clams to the sauce; cover and cook
for 8 minutes or until the clams just begin to open, shaking the pot once or twice. Add shrimp and cook 5 minutes longer. 5. Divide the cooked pasta among six shallow bowls. Spoon the hot
sauce over the top, distributing the clams and shrimp evenly, and serve immediately. Per serving: 329 calories, 8 grams fat, 35 milligrams cholesterol.
How To make Shellfish Shell Marinara's Videos
Healthy & Creamy Shrimp Pasta - Delicious & SO EASY to make! #healthyfood #recipes #pasta
This Cherry Tomato Shrimp Pasta Is So Easy You'll Make It All Summer Long
Today we're making a quick shrimp tomato basil pasta with a touch of hot red pepper. This is a good one! And it's very easy to make. I hope you enjoy the recipe.
ALSO, WATCH LEMON GARLIC SHRIMP LINGUINE!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SHRIMP TOMATO BASIL PASTA PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the shrimp brine
1 ¼ pounds (570g) large shrimp 21/25 count, cleaned and deveined
½ teaspoon baking soda
½ teaspoon kosher salt
For the pasta
1 pound (454g) linguine
¼ cup (56g) extra virgin olive oil - plus more for finishing
2 large shallots - sliced
3 cloves garlic - sliced
1 small red chili pepper - sliced - check for heat levels
¾ cup (170g) dry white wine
12 ounces (340g) cherry tomatoes - halved
2 cups (480g) pasta water - will most likely not need it all
salt and pepper - to taste
¼ cup packed basil - hand torn
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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!
GET THE RECIPE HERE:
Jumbo Shell Pasta Stuffed With Shrimp
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For today's video I am making Jumbo shell stuffed with shrimp mmm. I know its not a Haitian dish hope you don't mind.
To seasoned the shrimp I used about 2 ts of cajun seasoning, ground pepper and half of maggi cube, chopped onions, red bell pepper, and chopped garlic. Pour you seasoned shrimp in a bowl add parmesan cheese, swiss cheese and ricotta cheese together, then add marinara sauce mix well together.
In a pot boil you jumbo shell pasta add half a maggi cube, 1 scallion, 1 garlic clove, and a few punches of salt. once your pasta is halfly cook, drain water pour cold water drain it again, to prevent pasta from sticking together.
In a baking pan stuffed shell with shrimp be sure to add a piece of onion and red bell in each. apply marinara sauce all over the shells once done stuffing. sprinkle a handful of parmesan cheese and some shredded mozzarella cheese on top, next drizzle some marinara sauce on top bake for 35 minutes on 375 degrees.
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Michelin star PRAWN SOUP at home | Shrimp Bisque Recipe
Today I will teach you how you can make delicious fine-dining prawn bisque recipe at home. Combination with garnish from leek, garlic aioli, and fresh prawns with lime is just amazing. Have fun guys
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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.