How I Make An Easy Weeknight Creamy Shrimp Pasta
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- Опубліковано 26 лис 2024
- Today we're making Creamy Sun Dried Tomato Shrimp Pasta, the perfect weeknight meal!
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INGREDIENTS
For the shrimp
1 1/4 pounds (570g) shrimp - U31-40 count, cleaned and deveined
1 teaspoon (3g) Diamond Crystal Kosher salt
1/2 teaspoon baking soda
3 tablespoons (42g) sun dried tomato oil
1/2 teaspoon crushed hot red pepper flakes
Remaining ingredients
1 pound (454g) linguine
1 cup (120g) oil-packed sun dried tomatoes - drained, cut into strips
3 tablespoons (42g) extra virgin olive oil
8 cloves garlic - sliced
1/2 cup (120g) dry white wine - sauvignon blanc, pinot grigio, etc
3/4 cup (180g) low-sodium chicken stock
3/4 cup (180g) heavy cream
10 ounces (285g) baby spinach
1/2 cup (50g) grated Pecorino Romano
1/4 packed cup basil leaves
salt and pepper - to taste
2 cups (480g) reserved pasta water - will most likley not need all of it
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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Ingredient amounts (with grams) are right in the description and the print recipe is linked as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
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A few years ago, I did some research into exactly how big "1 clove" of garlic is. The answers that I got ranged from 3g to 7g, so I split the difference. I count 1 clove as being 5 grams of peeled garlic with that little woody root plate cut off. So for "8 cloves" in your written recipe here, that's 40g of peeled, trimmed garlic. Really helps my consistency when I'm making various recipes. You've provided lots of good tips over the years, so I figured I'd share one of mine with you; please feel free to use it in the videos if you like it.
James Sr., I am impressed by how well you appear to live!
I like your backyard scenario / garden landscaping from what I can see of it, and ... that nice, tidy manageable ... pool!
Curious to know what are both of your occupations, assuming you both are not retired.
Hi Jim, it's Mike, the seafood chef in Kent England. Fantastic ingredients. Your use of the Sundried Tomato Oil for the Shrimp Mainade is INSPIRED. Regarding Baking Soda for the Marinade, it breaks down the proteins in fish and meat making them soft. The Chinese use this all the time to marinade Beef for stir frying. Many thanks for a great video with your customary professional demo. Cheers, Mike.
Thanks, always appreciate it!
Hi Mike. Where in Kent? We have great friends in Bearsted and get there at least once a year. We are always looking for nice spots to dine in Kent. Where do you cook?
@@SipandFeast…Hi Jim…really nice recipe! Mandy, on Souped up Recipes uses baking soda in a-lot of her recipes. Great tip!!!!
@@williamryan2067 Hi William, it's Mike and thanks for your comment and question. I run a small farm in Halstead ten miles from Sevenoaks.
I know Bearsted and have three recommendations. Firstly, The George in Trottiscliffe. The restaurant menu is really excellent and the Sunday Roast quite exceptional. A friend who is a restaurant critic/reviewer gave the Pub overall and the restaurant in particular 10/10.
OK, a little nearer me is Soprano in Tunbridge Wells. It is a fantastic Spanish Tapas Bar and Restaurant.
Finally, I highly recommend Cote Restaurant in Sevenoaks. The menu offers authentic Breton Cuisine and the provenece is high standard with much of the food being flown in fresh from Brittany.
If you decide to visit any of these venues, I'll gladly meet up with you. Just let me know.
Cheers for now, Mike.
@@williamryan2067 Hi William, it's Mike and thanks for your comment and question. I run a small farm in Halstead about ten miles out from Sevenoaks. I have three recommendations you might like to look at.
Firstly, fairly near you, in Bearsted is The George in Trottiscliffe. A wonderful old country pub with a great restaurant. Their menu is really excellent and the Sunday Roast exceptional. A friend is a restaurant critic/reviewer. He rated The George pub overall and the restaurant in particular 10/10. Then, in Tunbridge Wells is Soprano. This is a fantastic Spanish Tapas bar and restaurant. It's well worth a visit. Finally, fairly close to me, is Cote French restaurant in Sevenoaks. The menu includes authentic Breton cuisine. The provenence is very high standard with most of the food being flown in fresh from Brittany every few days. I worked there 2017/18 and go back as a customer regularly.
If you decide to visit any of these venues, I'm happy to meet up with you. Just let me know. Regards, Mike.
hey kid, your dad is a hero that makes the world a better place. just so you know we appreciate it. carry on..
I really appreciate how guys put all of the ingredients in the beginning. It makes it easy to see what I have and what I have to run to the store for. Out of all the cooking shows on YT, I find myself actually making your recipes at home the most. 😊
Our major focus is the recipe, though we try to make it a bit fun with the taste tester and my occasional rants.
@@SipandFeast I was looking for you to mention with the shrimp that they need to be de-veined in preparation for use. A lot of people don't know that. It looks like they were, of course, but it would be a good reminder especially for novices.
Growing up in an Italian family, my parents were super crazy about not overcooking the pasta. They would call us to the table when the pasta was dropped! We had better be there when it came out or the yelling would commence! Pasta WAITS for nobody was preached constantly! Cheers!
THIS☝Pasta Grannies and/or Lidia Bastianich is where I heard first and it makes sense: when you drop the pasta into the water that's when you call people to the table. 😉
I have made some of your dishes and have never been disappointed but I must say, I love when you and the taste tester interact. Love you guys. hope your success continues!
Sip and Feast Family nailed it again!!!! Thank you for sharing. I wish I lived next door!!!
I live in Brazil, and it's nice to see you using Tramontina pots and pans, Jim! A Brazilian company founded in 1911. I noticed that in a recent video you used a Tramontina Dutch Oven. I love their products, have several of their stainless, professional line pans. Keep up the good work, love your content.
Tramontina makes good stuff
As a vegetarian since the 80’s I can’t tell you how much joy your videos bring me, I love the recipes, the energy and the interactions with little James and the wife. If the world watched these videos it would make it a nicer place. Thank you
Wow! I made this recipe tonight just as written. It was so good. My husband loved it and said it was one of the best pasta dishes I’ve made. It’s a keeper and I’ll be making it often
I made this last night for my husband. He said the best meal I ever made. We have been married over 50 years. That’s a lot of meals. Thanks for your channel.
YUM! I agree. Not only does the tail make it look pretty, but it also adds shrimp flavor after sauteeing (just like shrimp heads make for a wonderful broth).
The Taste Tester is always so entertaining! What a pleasant youngster! His reviews have become more and more refined as he grows into his own style. 💙👏 I love your interactions!!
I love that your recipes are so adaptable for personal preferences, or availability of ingredients.
You’ve also just illustrated the importance of saving the pasta water. 👍
Time from final prep to fork is a HUGE factor in how food tastes, which is why I get annoyed at people who give food reviews based on bringing it home, yacking for ten minutes and then finally tasting it.
Watching your videos have got me prepping my ingredients before I start. It has helped me to make sure I don’t omit items. Thanks
Dude...getting so close to 1 million subs. Well deserved. Love your format. Tried MANY of your recipes. Although seafood is not big in my household and this one won't make an appearance, it looks amazing. So cool seeing James grow up (and soon taller than you 🤣) in front of our eyes. Keep up the great work!
If people still want the acidity of "wine" in a dish but don't consume alcohol, a good substitution for wine is verjuice. Verjuice is unfermented wine grapes.
Recipe looks delicious 😻 I'm eagerly waiting for my basil to srart taking ovdr the garden like last summer. 🤪
Yum! James has inspired me to make this dish this weekend.
Hey Jim, so this is what "they " say the backing soda does in a shrimp dish. Raising the pH: Baking soda's alkaline properties raise the pH of the shrimp's muscle, which keeps the muscle fibers apart and retains moisture. This results in shrimp that are firmer and snappier, and less likely to overcook.
Speeding up the Maillard reaction: Baking soda's alkalinity speeds up the Maillard reaction, which is the chemical process that creates complex flavors in browned foods. Well I just learned something hopefully now we all did a little. Love your shows. I see your brother often out East. Keep the videos coming!
The baking coda probably tenderizes the shrimp? It's used a lot in Chinese cooking for tenderizing beef and chicken...called "velveting" the chicken/beef etc.
I just made this. I think I nailed it. My wife wanted to eat a bowl at 1:35 pm Iowa time. That's all I needed to hear. Happy wife..... you know the rest.
Thank you for the recipe and great instructions. I just want to mention to those who might find their sun-dried tomatoes in a vacuum pack... they are quite bitter. I always soak them in warm water and a Tbsp of honey for about 10+ minutes. Most importantly be sure to taste your sun-dried tomatoes before adding them to any dish.
Liked before I’ve even watched, sending love to you and the family from the UK 🙌
James is fearless. No doubt his upbringing. A lot of young folks his age would go, spinach? Dried tomatoes? I'm not eating that!! I've never seen him back away from a dish. Plus, he likes spicy! Great recipe! Great video!
The ‘taller than you someday’ exchange was absolutely hilarious. Excellent video as always. Thank you sir
Im waiting for the son to cook some dishes, dads an excellent teacher, this is a great life skill to teach kids , delicious, healthy cheaper than restaurants meals , ny
Originally found your channel and was inspired by the food. Stayed for the love and the laughs. Your family is awesome.
I feel like James has grown so much since I started watching your videos!! I can't eat much pasta anymore, but I always live vicariously through James cleaning off his plate 😂Love your videos!!
Made it tonight for my husband and I. Absolutely delicious!! Great instructions! Thank you!
Looks so delicious. Like you, I always use Better than Bouillon for my cooking. We love your recipes and your presentations. Thank you.
I love all your pasta recipes! I’ve cooked a couple of them and they are always a hit. I’m going to have to try this one.
I just made this tonight. it is so easy and so delicious. My family loves it. I made several of your recipes and they all turned out great. Thanks
I love this family! So sweet! ❤❤❤
I made this. With store-bought goods, no garden. Dried Basil sprinkle works fine, and I used Dececco Bucatini no. 15, my got-to pasta. I used pre-cooked frozen peeled shrimp, which went well, though I do see the reason why you would use a larger shrimp.
I ate one for dinner, kept three others, served into boro-sylicate glass in the freezer. I intend to defrost, then heat the dinner at 180’ farhenheit for 1.5hrs once defrosted. At the end of pre-Heat, I normally raise the heat to 425 to boil things, covered tightly with tin foil.
The wine I used was Dragani Altavista Pinto Grigio in the reduction and as a glass with dinner.
It was do-or-die, but I made it. Be prepared for a very hectic pace, and have your mirpois ready.
I used a 12” five-quart hexclad pan I bought on sale. The hexclad produces a gentle fond. You have to be fond of the fond.
Thanks so much, great video, delicious recipe! Nice tips, like the baking soda bit.....I like the look of the 'tails on' the shrimp too. And what a lucky young man to have the task of tasting and rating the results!!!!
Thanks for asking the baking soda question.
I make this dish quite often, we love it, but I've never brined the shrimp prior. I think I'll give that a try the next time! Thanks!
I’ve only recently found your channel and I’m hooked! Everything you make looks amazing and you make your technique so easy to follow. I love that you’ve got the whole family involved. Great content!
If I wasn't already making Chef John's Chicken Florentine tonight, I would be making this. I'll try this soon, thanks for the great recipe!
I love the 14" skillet. Just looked it up on Amazon, and thought this would be unaffordable for me. I was amazed to see that it is affordable. So happy to see someone that understands we can't all afford $200+ pots and pans. Your recipes are amazing too. Keep the videos coming. I have a book full of them and make them regularly. 💯
Just made this tonight and WOW! Absolutely delicious. From now on, I’m adding baking soda to shrimp. I noticed the shrimp had a pop to them.
Love me some shrimp and pasta!
Super easy, tasty, fresh. We binge watch, and rewatch all the time. Only get to eat once a day, its nice to see what other meals could be like.
I'm impressed by James's 10 rating! Wow! Especially since you had to adjust the creaminess of his tasting portion because he kept you waiting too long. LOVE your generous use of garlic. And sundried tomatoes and spinach. I use baking soda sparingly in many of the dishes I make. It works for me! Thank you for your Tues. night entertainment. I love your videos, Jim. - Marilyn
So in love with this channel! You make us feel like family.
Thanks for the great shrimp videos. My kids love shrimp so easy shrimp recipes really help me. Love this channel. Appreciate y’all
Really appreciate your short intros, getting to the meat of it right away.
I just made this dish......and it was delicious....I followed the recipe except halved it for 2 .... except the sauce. Kept it as written ....yummmmeeeee....thank you
Fantastic dish! Just made it! Thanks man
Love love your recipes ❤ thank you!
Great recipe. I have made something very similar, and it is amazing. I think that the protein is vary flexible as you could easily swap out the shrimp for chicken. I love how your son just ignores most of what you are saying about the recipe as he knows that his job is just to eat and that is what he does😊
I put a jar under my colander. It catches my pasta water, which I use that night if I need it. I save the rest for leftovers! Works every time.
11:39 Yeah 100% to saving that pasta water. I’ve been doing that more too and it just helps in general. If I accidentally put too much salt? Add some water. If it’s not wet since it’s been a while? Add some water.
I use baking soda in all my marinades for protein foods.
Thanks for this recipe I made it last night and it was a huge success. I had to go half and half with spinach and kale as neither was the suggested amount in your recipe.
Hi,
Came across your channel a few months ago, love your recipes and your delivery! Love how it’s a family affair when you get cooking!
I subscribed recently, and I made this recipe. It was AWESOME!! My wife loved it. Now I have to wait and see what my daughters think. 😊 Thanks
The shrimp tails make a convenient handle!
So you eat the whole meal with your hands?
@@The_Timinator
No, just the shrimp, as James did.
Looks so good! James is adorable! He's gonna be tall! That was cute...
I like James taste testing and eating it all. It inspires me to definetly make the dish. Taste test for me at least is important. Good video. 👍
I was worried that the sauce wouldn't stick to the pasta because it looked watery but I see that it thickened up a bit as you waited. Nice job!
Oooooh, I love some shrimp pasta, especially your recipes! Can't wait to make this! 🤤🤤🤤
Looks great! Thanks!
I like to leave the tails on the shrimp because I think they add flavor! My family never complains. 🥰
Wow James was hungry LOL LOL..He's just adorable!!! lol
That looks really good. I might make it one day. Thanks for sharing
I got this really cool gadget on QVC that pops the seal on jars. No more struggling! They also have an adjustable top remover that is great for anyone with strenght or dexterity issues or that lives alone, like me!
I love these videos and I need to get a bigger pan to try this recipe out.
That looks delicious!! I usually do my go to pesto, but this is amazing, thanks so much🎉
My Pal Sip! Glad I jumped back on great to see you. This is a lot like my recipe bur I like the tweak to this you did. BTW like the Gnoochi Soup Recipe. Imagine grew up in world famous Bensonhurst Brooklyn and never made Gnoochi in a soup form. Just usually Sicilian Style with the Breadcrumbs etc. Hope you and your family are well champ 🏆 👍 🤝
Omg, Jim...this is, like, my jam!!! Everything you make is soooo Long Island-delicious, I actually feel bad for people who've never been there.😂 BTW, the "LI deli" series was inspired!!! Loved every one of those because I've eaten them all! Been away a long time but prepping these recipes makes me smile and weep at the same time. What a great place to have grown up. Blessed for sure. Keep up the awesome work. 😊
I love this channel so much
9:52 in addition to making the shrimp look better, the tails and shell also add shrimpy flavor!
i made it for my girlfriend's birthday. it was delicious. she loved it.
So my wife went out with the girls tonight and since she is not a big seafood girl I made my self a Creamy Shrimp Pasta, sat down, turned on the TV and there you were making what I'm eating! Mine is Orecchiette with shrimp in a ricotta lemon sauce. BTW, I live in Port Jefferson and enjoy watching your videos, especially your tase tester, he is so NOT full of shit! 😂
James' brutal honesty is refreshing!
Baking soda in the brine makes the skin a bit crisper, gives the shrimp a better, firmer bite.
Looks fantastic 😊
That looks GOOD, thank you!
Save the pasta water! Best tip ever!
I always leave the tails on. I have no compunction about picking them up to eat them using the tail as a handle. Or it’s pretty easy to stick the point of your knife under and quickly lift them off. They add flavor and they’re worth it.
A recent catch of jumbo shrimp from the gulf were really salty tasting. I avoided adding extra salt to my shrimp salad. It was perfect. Next dish will be this minus the salt.
That sounds really good! And really easy. And a great way to sneak some vegetables into my carb heavy diet. I just have say, though, after you've dropped the cash for a whole jar of sun-dried tomatoes, it's too late to save a few cents on extra olive oil, although there is an argument for the tomato oil adding that little bit of extra flavor, and there's no pointing in wasting it.
Hi Jim, great recipe. Can't wait to make it for my family. One question what brand of sauvignon blanc do you personally buy?
You can give it a quick bath in baking soda. About a teaspoon per pound and let it chill in the baking soda water mixture for about 30 minutes. Then you can rinse the protein with water and a bit of vinegar. You definitely won’t taste it and get all the benefits of adding it. More tender
Thanks Jim good stuff as usual
I use a small crochet hook to pull the yarn over the tine. I just prefer it to my finger.
Made this yesterday. Every one liked it.
I think I’m gonna make this really soon! It looks amazing, and if it wasn’t 1 o’clock in the morning I’d be making it now😂
If I was a guest at your house and you served me this, I would definitely eat those shrimp tails!
Great video again!!
Love ur vids👍🏼💕. I get inspired 👌🏼
Where do you normally get your shrimp? I was born/raised in FL - so I'm a little picky. But now living in the Midwest - and finding decent seafood for the kitchen is often a challenge. Great recipe - thank you!
It is no longer necessary to open with it helps you… love the videos
Jim, That looked like a banging dish!
I don't get the hate about the tails. It's easier to pick the shrimp up with them on.
Delicious spaghetti yummy i love this way you prepare it so yummy, pls I need it oooo, thank you for sharing with us sir ❤❤👍🏻😋👏
Thank you for the easy and delicious recipe. QQ, where do you get your oil dispenser from? I’m looking for something just like that but having a tough time getting one.
Ohhhhh heck yeah!!!!!
😎🤌🏻🤌🏻
You often use pecorino Romano, how is that different than Parmesan regiano? Does it matter which?
QUESTION: Doesn’t the alcohol quickly boil off when added to a hot pot on the stove?
Hello from S.Korea! Do u think soju will work instead of white wine? Or even vodka? Wine takes a longer distance to travel over here so its more expensive unfortunately 😢