Seafood

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Easy shrimp pasta dinner. | Easy shrimp pasta dinner. | By Ryan R | Alright, so that was one stick of butter. One pint of heavy whipping cream and we are just going to let that butter melt and get all nice and ooey gooey but while we do that, we got some Italian seasoning. We're going to, you know what? Because we are making a lot of pasta here today. We wanted to be seasoned. We got some salt here. And you can season to your liking. And I got some garlic powder and I love garlic y'all. Y'all know me. So, don't judge me. And then we got some black pepper. That's just going to bring everything together. Perfect. Yeah. That is cooking exactly how we want it guys. Just going to mix all these seasonings up. The pan and that is perfection alright so next we have some shrimp and naturally, the shrimp is going to cool the pan down. That's okay. It is going to cook nicely. Alright, our shrimp. We're almost done cooking. Y'all know shrimp doesn't take long to cook and I know y'all are like, what is happening here? We're not done with this sauce. So, the next thing I'm going to add is Parmesan cheese and we are going to load this bad boy up and I'm going to turn this down just a bit. We don't want that parm to burn at the bottom whoo and it's going to make this Alfredo sauce so creamy and and you want to just make sure you get all of that cheese melted in there good to where it's not sticking to the bottom of your pan that thicken that sauce right on up. Yes, it did. Oh my goodness, guys. This smells so delicious. I wish you could smell it. Alright and the last thing we are going to add, we have some chopped spinach, and you know, chopped spinach doesn't take a long time to cook. It's already cooked. Just frozen so we just going to toss it in at the last second because we eat our vegetables we're going to give this another stir. And you can add whatever veggie you like like if you want prefer spinach, this is spinach. Oh, if you prefer kale or something else in yours, you can definitely do that. Oh, this is so creamy and delicious, guys. And you don't want to cook it too long because you overcook shrimp, they going to be hard and rubbery. But I think this is perfect. Oh yeah. So excited about this. So, while that was going on, I got some pasta of some tortellini tortellini pasta that I went ahead and cooked and that doesn't take long to cook at all. It takes about four or five minutes to boil. We got our bowl here and we are just going to cut this off because that's done y'all and this is such a quick and easy dinner and I like mine nice and saucy. Oh, guys. Look at that. Oh, yes. So, give me some pasta and some shrimp Oh yes guys. This is so quick and easy. You gotta try this recipe. Imma finish my plate and I'll see you all next time.

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901K views · 13K reactions | I didn't like shrimp before! Until I discovered this recipe! | I didn't like shrimp before! Until I discovered this recipe! | By Super Recipes | Facebook

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2.5M views · 1.8K comments | This crock pot dinner was perfect for the whole family! | This crock pot dinner was perfect for the whole family! Danny shows us how to make a super easy crock pot dinner that your family will love! He uses... | By Danny N’s Kitchen | Alright so that was just three pounds of defrosted shrimp. And right inside my crock pot. Now I'm coming in with some chicken broth. I'm just going to use one can of chicken broth on top of these awesome already cooked peeled deveined shrimp. Oh this is going to be an amazing recipe. Now bear with me. These are some capers. I love using capers. Oh my hands are wet. There we go. Love using capers for this recipe. I highly recommend it. Now you can leave the here but you don't want to put too many cavers because they're going to add a nice great flavor. Today I have such an amazing recipe for you. And on top of all those luscious ingredients I'm grabbing some butter. I have cut them into these little slices. And I'm just going to place them down right here and I'm going to make this super fast view but you guys take your time. You want to make sure that you put a lot of butter in here because that is going to be the main source of your flavor. I'm going to use about a stick and a half of but oh my goodness these capers, the shrimp, the chicken broth is going to reduce down and it's going to turn into something absolutely phenomenal and I have a little special I have a little special treat for you right here at right after we cook it. Oh now look at how beautiful this is. Alright looks like we're just going to stick with one stick because look at how beautiful that looks. Now on top of that butter I'm coming in with some parsley. Can you see that? Chopped parsley. Love using chopped parsley for the recipe. Oh and look at how beautiful. It's nice and fresh. You can tell that it's fresh. Because they put it right there in the package as soon as they as soon as they picked it. Now look at how amazing this looks. Do you want to put a decent amount of parsley but that might have been too much parsley. But I think we'll be fine. Alright right before we close this bad boy up I'm taking some freshly sliced lemons. You know believe it or not my dogs actually really like lemons when I deseed it and I give them lemons. Uh Juggy just he he just squints. He doesn't really like it. But I'm going to put all of these lemons right on top of this butter and this is going to totally engulf all of those flavors and it's going to sip down into that shrimp and into everything that we need. Oh my goodness. Look at how beautiful this looks. And now I'm coming in right on top right before we close it. Garlic, minced garlic, and I'm going to put a decent amount. Oh this is a juicy one. We want the juicy ones. Right on top and all those flavors are just going to completely engulf. Alright so I'm over here in my lid and I'm just going to put this on and I'm going to put this on high for about 1 hour, two hours until the shrimp are nice and cooked. Alright, so we're 10 minutes out. I'm going to turn this on low and check this out. Oh, all that butter and that lovely lemon but here, I have a little technique I'm going to do. So, I have this is two tablespoons of water and now I'm grabbing two tablespoons of cornstarch. Let me know if you have done this before and the comments below. But I'm going to take one one tablespoon and then I'm going to do two tablespoons. Just like so. And I'm just going to get in here. Stir this. And turn it into almost like a little flurry. You want you kind of want like a nice sludge. Like sludge mixture. Look at that. Isn't that look awesome? Looks pretty cool. It's crazy how this works. Okay. So now I'm going to pour this right on top of that shrimp. And what this is going to do is this is going to thicken that sauce into more of like a lemon picata type of vibe. So we're just going to start mixing it. Oh and mix it. And then this is just going to start thickening a little bit. Oh if it doesn't thicken up feel free to just add more cornstarch. But the cornstarch needs to be fully cooked. So look at all this. So we're going to mix all this lovely up. Alright. Now we're going to put this back on here. I'm going to cook this for 10 more minutes on low. Alright so it's been on low for 10 minutes with that cornstarch in there and look at that. Oh my goodness. It is thickened exactly how we want it. So that we can bring in some fettuccine this is freshly cooked fettuccine going right in there. I use the DeCecco. So I definitely recommend that. And I'm just going to start mixing in all of that. Awesome lemon picata sauce right with this oh my gosh. You have to make sure that you get rid of all the juices out of your shrimp. Or else you're it's going to just taste like shrimp juice. So make sure you're properly thawing out and defrosting your shrimp. If you don't know how to do that, just ask the Facebook Meta AI. They know exactly what they're doing over there. Ask that. That's what I did. Alright and now I'm coming in and this is an amazing shrimp linguini pasta dish in the Crock Pot. Oh my goodness. Make sure you get a decent amount of shrimp in there. Oh look at how beautiful that is. Alright let's give this a try. I'm going to get that shrimp. Best part about this is that the shrimp's already cooked. Oh shoot. Can't get it. I hope you enjoy it. Make sure you blow on it. It's going to be very hot. Enjoy. Wow. That's actually really good. Nice and lemony. Um You're going to like this one.

217K views · 2.3K reactions | 29_Easy seafood dinner #recipe #easyrecipe #usa #shrimp #seafood #alfredo #PastaPerfection | By justineskitchen | Facebook

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1.4M views · 15K reactions | my favorite summer dinner 😋 | my favorite summer dinner 😋 y'all, this simple shrimp recipe is so good! | By Kristin's Friends | Alright, y'all. We have one stick of melted butter. We're just pouring that right on in our real clean nine by 13 bacon dish. Right? Y'all I noticed this so much more now that I have white countertops. Um so now what I'm doing here I'm taking I have some thinly sliced lemons and I'm just putting these at the bottom of my pan, alright? Um so y'all I did I I started cleaning my bacon dishes and they look real good. I used Dawn Power Wash and one of those like silver brillo pads or something. Whoever told me to do that, thank you because it works great. Obviously, I haven't done this one and again, now that I have white countertops, I feel like you, that's all, that's all I see right now is this stuff. So, I'm going to clean it y'all. Don't worry, alright? Um okay. Anyways, while I'm babbling, this recipe is from Judy Zimmerman. She sent it to me a while ago and I thought it would be perfect for summer. So, we put a good amount of lemon right at the bottom of our bacon dish, alright? So now, it's a very easy recipe. I have one bag here of one pound of shrimp. So, these were frozen. I thought em overnight. We're going to put these right on top. Alright? So I'm going to arrange these a little bit. Yes I'm touching the shrimp with my bare hands. Glove please. Here you come. Is that what sirens sound like? Alright y'all. Uh so I'm just going to put these in a little flat layer on the bottom. Alright? Just like so. I think that's great. Alright so again this recipe's from Judy Zimmerman. She sent me this this recipe and I'm excited to try it because I love shrimp. Alright so now we're taking a package of this Good Seasons Italian dressing. The dry mix and we just sprinkling it right on top. Alright? We're sprinkling it right on top of our shrimp. Alright, y'all. I love shrimp in the summer. I love lemon and this is just going to be a delicious, easy dinner. Alright, y'all. So, I'm going to put this in the oven at 350 for about 15 to 20 minutes and I'm going to show y'all what we're going to serve this with. Alright, y'all. So, we're just making a little quick side dish to go with our shrimp recipe that Judy sent us. So, I really like this herb and butter rice. I'm just going to doctor it up a little bit, okay? So, right in our saucepan, two cups of water which is what it calls for. Tablespoon of butter. Um I usually add a little bit more than that just because why not? Butter makes everything better. Y'all know that. Butter. Alright and then we also going to put in we're going to add a little bit of garlic because I love garlic. Y'all know that. Little bit of garlic. And then I have a few of these lemons left. So we're just going to put these in here too while it cooks. Alright? So quick, easy. Um I'm just like I said just so the the the bag rice. I'm doctoring up a little bit. I'm also putting some chives in here. Some dried chives. Alright. I'm actually going to put more than that. I need a little more. Little more. Alright y'all. So, I'm just going to cook this rice up and then our shrimp will be done and we're going to try it together y'all. I'm so excited. Alright, y'all. So, here we have our shrimp that we bake with lemon and butter and that good seasoning, Italian dressing on my pan that I need to clean. I know y'all are going to call me out anyways but I'm going to clean it today. Alright, now we have that rice we made. So, I'm going to put some of this rice in my little bowl, alright? So, remember, we made this rice with some it was the bagged rice but we doctored it up a little bit, alright? So, we have some rice in here and now we're going to take some shrimp. This smells so good this. Remember, this recipe is from Judy Zimmerman. Alright, Judy. Thank you so much for sending this. It smells so good. You have no idea. Alright, so we're going to put a few shrimp. You know, I'm going to leave those lemons in there. Why not? Maybe I'll eat em. I think you can, right? Give me some of this juice. That's really what I want. The shrimp juice. The shrimp juice and butter. Mmm mmm mmm. I'm so excited. Yum yum yum. In my tub, tum tum. Alright, y'all. Sometimes, Fred, Fred, what are you doing? Just put it down. Y'all Fred's driving me crazy today just so you know. I'm going to try it. Oh my goodness. Judy. Oh my goodness. Judy, these shrimp are so good. This is amazing. I love this meal. Thank you so much y'all. You need to try this. It's so good.

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