Top 3 weekend recipes!
Three recipes for the summer weekend with pasta and shrimp! Surprise your loved ones with delicious pasta at the summer dining table.
00:00 1 recipe - spaghetti with shrimp and pistachios
05:07 2 Recip - Spaghetti with shrimp and tomatoes, simple and quick!
08:39 3 Recipe - Penne Rigate with Shrimp and Mussels
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00:00 1 recipe
Ingredients (4-5 portions 🍝):
300g (10.5 oz) gram of spaghetti
Al dente cook
olive oil
2 cloves of garlic, crushed
150 g (5 oz) Small tomatoes, halved
500 g (1 pound) shrimp
0.5 glass dry white wine
✅TIP: If you pour alcohol onto the hot pan, keep your face away from the pan!
70 g (2 oz) pistachios
100 g (3.5 OZ) Parmigiano Reggiano, finely grated
olive oil
salt and pepper
Pasta
Pure the sauce in a mixer
Chopped pistachios for decoration
✅ TIP: Whenever you put al dente pasta in the sauce, the heat of the stove under the pan with the sauce should be as low as possible. No salt or pepper is required for this sauce!
✅ Before serving grated Parmigiano Reggiano or aromatic goat cheese to taste.
✅ Serve as soon as you have mixed the sauce with pasta!
05:07 2 recipe
Ingredients (4-5 portions):
Cooking 300g spaghetti al dente or 1 minute in advance al dente
olive oil
sharp chilli
400 g (14 oz) tomatoes datterini or cherry tomatoes
3 cloves of garlic
Salt
500 g (17 oz) shrimp 16/20, fresh or half cooked
100 g (0.5 glass) dry white wine
Petersley pinch
Lemon zest and parsley on the plate (optional)
08:39 3 recipe
Ingredients (3 portions)
300 g Penne Rigate.
Al dente cook
olive oil
Add 300 g of mussels, fry for 1-2 minutes and take out of the pan
200 g shrimp, fry for 1-2 minutes
salt and pepper
1 glass of dry white wine
Let the wine steam and take the seafood out of the pan.
1 onion, finely chopped
2 cloves of garlic, crushed and chopped
100 g of dried tomatoes, cut into slices
400 g fat cream (30%)
Noodle water (according to taste)
Big handful of fresh spinach
✅ Use the pasta water to dilute the sauce!
✅ Serve as soon as you have mixed the sauce with pasta!
Before serving grated Parmigiano Reggiano to taste.
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Bon appetit!
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