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How To make Shrimp Sauce Pasta and Co. By Request
1/4 c Extra virgin olive oil
2 tb Fresh squeezed lemon juice
2 Bay leaves
1/2 lb Rock shrimp or small
GARNISH:
Prawns Shelled & uncooked 1/2 ts Dried rosemary or 2t fresh
1/2 ts Dried oregano OR 4 t fresh
1 t Paprika - sweet or hot
1/2 ts Salt
1/4 ts Cayenne pepper
8 md Cloves garlic/minced in a
-Food processor 3/4 lb Fresh linguine OR 9 ozs
-Dried chitarra (square -Spaghetti) 2 c Raw fresh spinach leaves,
-Cut into chiffonade 2 Roma tomatoes cut into 1/4
1/2 lb Butter Inch dice
-Fresh grated parmesan
In a food processor bowl equipped with steel blade, puree to a paste the olive oil, lemon juice, rosemary, oregano, paprika, salt, cayenne, and garlic. Stop the motor a couple of times, and scrape down the sides of the work bowl with a spatula to make sure garlic is getting finely minced. In a large saute pan, melt butter. Add olive oil mixture and bay leaves. Saute breifly over medium heat. Do not burn garlic. Add shrimp to the pan. Roll shrimp around in pan so each shrimp is coated with the hot sauce and cooks quickly. As soon as shrimp are barely cooked (be careful not to overcook - it may take only 1 to 2 minutes), remove pan from heat while you cook the pasta. When pasta is cooked and well-drained, return saute pan to low heat, add pasta, and toss with the shrimp sauce to coat. fold in spinach and tomatoes. Serve immediately, topped with Parmesan. From: Recipes
How To make Shrimp Sauce Pasta and Co. By Request's Videos
Shrimp & Asparagus in White Sauce with Spaghetti noodles
As Asparagus Week continues, I am happy to make one of my favorite dishes for you, Shrimp & Asparagus in White Sauce with Spaghetti noodles.
Origins:
In 1975, New York restaurateur Sirio Maccioni flew to the Canadian summer home of Italian Baron Carlo Amato, Shangri-La Ranch on Robert's Island, Nova Scotia.[1][4] Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different.[1] Maccioni then mixed butter, cream and cheese, with vegetables and pasta and brought the recipe back to New York City.
The fame of pasta primavera traces back to Maccioni's New York City restaurant Le Cirque, where it first appeared as an unlisted special before it was made famous through a 1977 article in the New York Times by Craig Claiborne and Pierre Franey which included a recipe for the dish.
The invention of the dish is contested; Le Cirque co-owner Sirio Maccioni claimed that his wife Egidiana threw it together from ingredients on hand during a trip to Nova Scotia; Ed Giobbi, an amateur cook himself, claims to have shown Maccioni and Jean Vergnes (then chef at Le Cirque) a similar dish which Vergnes then slightly modified, and chef Franco Brigandi claims to have invented it while the maitre at Il Gatto Pardo Ristorante in New York City and prepared it for Bob Lape on WABC television before his dish was requested to be cooked by other culinary practitioners. All accounts agree that Vergnes refused to allow the dish to be prepared in the kitchen, so that the many requests for it had to be satisfied with a pot set up in a hallway.
The combination of lightly cooked vegetables and pasta, which Claiborne and Franey hailed as by far, the most talked-about dish in Manhattan, is widely recognized as one of the signature developments of American cuisine in the 1970s.
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#Shrimpandasparagus #whitesauce #speghetti #asparagusweek #unclebillskitchen
GRANDMA DA'THY'S QUICK AND QUALITY SOUTHERN STYLE SHRIMP ALFREDO!
Thank you for clicking on this video and watching me orchestrate this delicious and scrumptious SUMMER TIME SOUL FOOD RECIPES! We had a blast constructing My SHRIMP ALFREDO recipe! More delicious videos coming your way very soon.. HAPPY EATING TO YOU!!!
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CREAMY SHRIMP ALFREDO PASTA.. ????????????????
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BHM EDITION: SCRUMPTIOUS SHRIMP SCAMPI DISH!!! (PERFECT For Valentine's Day)
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