[1 - 1] all right people we all have those days
[1 - 3] when you get home from work the wife
[3 - 5] might not be in a good mood the kids are
[5 - 7] being loud and the last thing you want
[7 - 9] to do is slave in the kitchen for an
[9 - 12] hour or two I have just a cure for that
[12 - 13] today I'm going to show you this
[13 - 15] delicious pasta meal that comes together
[15 - 17] in 30 minutes or less meet me in the
[17 - 19] kitchen let's make it happen all right
[19 - 20] first things first we're going to go
[20 - 22] ahead and prep our shrimp now I know I
[22 - 23] said this is 30 minutes or less so you
[23 - 25] might want to buy the peeled and devain
[25 - 27] shrimp already if you're pressed for
[27 - 28] time this is what I had in the freezer
[29 - 30] that's what we're using today so we're
[30 - 31] going to go ahead and break these down
[31 - 33] we're going to peel them and divain them
[33 - 35] make sure they're nice and clean these
[35 - 37] have the tail on the shell on all that
[37 - 39] good stuff so if you're a pro you're
[39 - 41] from the DMV area you peeled a lot of
[41 - 42] shrimp you should be able to execute
[42 - 46] this in one to two moves you can peel
[46 - 47] the whole shrimp just like that and then
[47 - 48] I'll show you guys how to devain it I
[49 - 52] like to pinch the tail pull that off
[52 - 54] grab the body that's a three move right
[54 - 56] there that's not very impressive but we
[57 - 60] done pinch the tail pull it
[60 - 62] do the same thing with the shell just
[62 - 64] repeat that process make sure all your
[64 - 65] shrimp are peeled then we'll get to the
[65 - 67] deining process to make sure they're
[67 - 68] nice and clean so once they're peeled
[69 - 70] we're going to go ahead and devain them
[70 - 71] for that you want a nice sharp pairing
[71 - 75] knife take the back of the shrimp with
[75 - 76] the blade of your knife and just cut
[76 - 80] down the back there depending on
[80 - 83] how you know how big the vein is you may
[83 - 85] be able to see it right out the gate
[85 - 87] like this here sometimes they're a
[87 - 90] little bit more hidden and you got to do
[90 - 91] a little bit more work but we'll just go
[92 - 93] ahead and remove the vein then we're
[93 - 94] going to rinse them under some cold
[94 - 95] water just make sure we get them nice
[95 - 98] and clean all the way through the bottom
[98 - 100] side that's not actually uh the
[100 - 102] intestinal tract some people devain both
[102 - 105] sides not quite sure why um the bottom
[105 - 108] side is not the intestinal tract no real
[108 - 110] sanitary reason to devain that but if
[110 - 112] you want to do it whatever floats your
[112 - 115] boat but again it's one of those days we
[115 - 117] got to make this real quick and uh ain't
[117 - 119] nobody got time for that so go ahead and
[119 - 122] de these get them nice and clean and
[122 - 123] then we'll get to the rest of our prep
[123 - 125] all right so once the shrimp are squeaky
[125 - 127] clean we're going to go ahead and add
[127 - 128] them to a bowl with some paper towels
[128 - 130] you want to get them nice and dry
[130 - 132] otherwise they kind of get water logged
[132 - 133] a little bit they don't really get that
[133 - 135] nice vibrant color when you go to cook
[136 - 137] them they can be a little bit more soggy
[138 - 139] that way too so I like to dry them
[139 - 141] before we season and definitely before
[141 - 143] you cook so let's get in there with some
[143 - 145] paper towels get them as dry as you can
[145 - 147] we'll hit them with a little oil and
[147 - 150] then season them up all right now that
[150 - 151] they're dry we're going to hit them with
[151 - 154] about a tablespoon of olive oil and
[154 - 155] we're going in with the blend of
[155 - 157] allpurpose seasoning and my Lemon Bay
[157 - 158] for those you at home that don't have my
[158 - 160] products no big deal use whatever your
[160 - 162] favorite allpurpose seasoning is and
[162 - 164] maybe some Old Bay or Tony's Creole
[164 - 166] seasoning whatever you like on Seafood
[166 - 169] would be just fine this is low sodium so
[169 - 170] I'm going to go a little bit heavy with
[170 - 173] that and then a nice light dusting of
[173 - 175] the lemon B going to add some beautiful
[175 - 178] Citrus notes in there some great
[178 - 181] color tiny bit of spice not much there
[181 - 182] we have it folks we got some seasoned
[182 - 183] shrimp we're going to set that aside
[183 - 186] chop up our sausage and all our veggies
[186 - 187] and make us a pasta now when it comes to
[187 - 189] the sausage you can use whatever you
[189 - 191] like this is beef sausage is smoked Kil
[191 - 193] basa basically but you can use something
[193 - 195] like a andou sausage if you're going to
[195 - 197] cian route or really whatever you got in
[197 - 198] the fridge that's the beautiful thing
[198 - 200] about this recipe any protein that you
[200 - 202] have in the fridge or the freezer
[202 - 205] perfect for this right here go ahead and
[205 - 207] save yourself a couple dollars you don't
[207 - 209] have to order door Dash or Uber Eats you
[209 - 211] don't have to go to the grocery store
[211 - 213] just use what you got on hand if you got
[213 - 216] shrimp great if you got chicken sausage
[216 - 218] whatever any protein works great for
[218 - 220] this pasta dish so we're just going to
[220 - 222] go ahead and make little circles out of
[222 - 224] the sausage we're using bow tie pasta
[224 - 226] today so I'm trying to have everything
[226 - 228] nice bite-sized pieces that'll fit on
[228 - 230] the fork nicely now one of the things
[230 - 232] that in my opinion speed up the process
[232 - 234] when it comes to prepping dinner is
[234 - 236] getting all your prep work done and out
[236 - 238] of the way in the kitchen they call that
[238 - 239] mean pla which basically means means
[239 - 241] everything in its place so go ahead and
[242 - 243] get all your prep work done organize it
[243 - 245] on a tray like this and then when it's
[245 - 247] time to cook you just flow right through
[247 - 249] it now I know I said this is 30 minutes
[249 - 251] or less but for my overachievers out
[251 - 252] there we're going to throw a little
[252 - 254] garlic bread recipe in here as well if
[254 - 256] you got the kiddos at home they always
[256 - 258] love garlic bread all you need is a
[258 - 261] French loaf like this one right here and
[261 - 264] a serrated blade a stick of melted
[264 - 267] butter some garlic parsley and
[267 - 269] seasoning and it don't take long to get
[270 - 271] toasty so we're going to go ahead and
[271 - 273] flatten it out that's how I like to do
[273 - 275] mine a little bit even more even when
[275 - 277] it's time to cut it we're only going to
[277 - 279] make one today though
[279 - 282] so half a loaf I should say so we'll set
[282 - 283] that aside for a second we got a stick
[283 - 286] of melted butter right here to that I'm
[286 - 288] going to add a pinch of parsley mostly
[288 - 290] for color little
[290 - 293] freshness and then a good tablespoon and
[293 - 296] a half of garlic paste or garlic uh
[296 - 298] roasted garlic fresh garlic minced
[298 - 300] garlic whatever garlic you got laying
[300 - 301] around and you going to make sure you
[301 - 303] season that so after you get the garlic
[303 - 305] in there little
[305 - 308] seasoning and then a little grated
[308 - 310] Parmesan cheese cuz why the hell not
[310 - 312] We're Here for a Good Time not a long
[312 - 314] time going to mix that in hit the top
[314 - 316] with a little bit more grated parm grab
[318 - 320] spoon give that a little mix make sure
[320 - 322] the garlic is well combined the cheese
[322 - 325] is well combined all that butter is
[325 - 328] properly melted seasonings evenly
[331 - 333] distributed that's we're going to take that
[333 - 336] that's we're going to take that spoon and slather that right on our
[336 - 340] bread make sure you get all the
[340 - 348] edges don't be shy with the good
[350 - 350] stuff if you're really in the time
[350 - 352] crunch you can throw that Texas toast in
[352 - 353] the oven like we used to do back in the
[353 - 355] day I'm not going to judge you for
[355 - 358] that but if you want to take it the
[360 - 363] this right here is a game Cher If you're
[363 - 365] making the full loaf just double the
[365 - 366] recipe as you can see this is the
[366 - 369] perfect amount for half of a loaf double
[369 - 372] it up if you're uh making the full
[372 - 375] thing touch more grated Palm right on
[376 - 379] the top and into the oven at 400° for about
[379 - 382] top and into the oven at 400° for about 15 20 minutes or until it's crispy all
[382 - 384] the way through cooking times will vary
[384 - 385] depending on your loaf of bread how
[385 - 388] thick the bread is that you're
[396 - 396] there you go into the oven she goes all
[396 - 397] right next up we're going to warm our
[397 - 400] Skillet over medium heat add about a
[400 - 402] tablespoon or so of oil then we're going
[402 - 405] to add in that beef sausage again guys
[405 - 407] use whatever you like turkey fine you
[407 - 410] use some better than whatever beyond
[410 - 413] meat stuff if you're vegan probably
[413 - 414] don't watch this channel much but if you
[414 - 417] do thanks for tuning in get that on in
[417 - 419] there let the fat start rendering let it
[419 - 422] get nice and golden brown and crispy
[422 - 423] then we going to use our slotted spoon
[423 - 425] to remove that cook the shrimp right in
[425 - 428] that beef fat then remove the shrimp add
[428 - 430] the veggies make our sauce add the
[431 - 442] protein back in add the pasta and you're
[445 - 445] done next up you want to always salt
[445 - 447] your pasta water and then cook the pasta
[447 - 449] per package instructions don't be shy
[449 - 451] with the salt this is your best
[451 - 456] opportunity to season your
[459 - 459] pasta all right so once the beef has
[459 - 460] been removed we're going to add about 2
[460 - 463] tablespoons of butter because shrimp and
[463 - 465] butter is a beautiful thing butter makes
[465 - 468] everything better go ahead and get that
[468 - 471] in there get the process of it melting
[471 - 473] then we're going to add in our jumbo
[473 - 476] shrimp and get them cooking all the
[476 - 478] flavor in the same Skillet guys that's
[478 - 481] the name of the game here easy clean up
[481 - 483] not a lot of dirty dishes then we'll
[483 - 484] cook the shrimp until it's you know all
[484 - 487] the way cooked remove that make our
[487 - 490] sauce add everything back and plate this
[490 - 492] up so once we got the shrimp right where
[492 - 493] we want it we're going to go ahead and
[493 - 496] flip it over show that other side the
[496 - 497] same love and
[498 - 500] attention this is going to be good guys
[500 - 502] I promise you
[502 - 504] that even if it takes you a couple
[504 - 506] minutes longer than 30 it's going to be
[506 - 508] time well spent that's for
[513 - 513] you want to cook your shrimp till they
[513 - 516] hit 145° internal temperature that's
[516 - 521] when they're safe to
[524 - 524] eat once we have the smoked sausage and
[524 - 525] the shrimp removed we're going in with
[525 - 527] that one diced
[527 - 529] onion going to allow that to start to
[529 - 532] sauté we're going to add in our shrimp
[532 - 534] for health and a little
[534 - 536] color once the onion Cooks down a little
[536 - 538] bit we're going to add in our spinach
[538 - 540] for health and a little color make the
[540 - 542] dish look nice and
[542 - 546] pretty to sauté down that
[546 - 552] onion then we're going in with our
[554 - 554] spinach might look like a lot but it'll
[554 - 557] cook down quite a bit shrinkage is real
[557 - 566] especially in the winter
[568 - 568] time all right so next up I'm going in
[568 - 570] with the the secret ingredient little
[570 - 572] flavor enhancer a little roasted garlic
[572 - 575] better than buan just a teaspoon this
[575 - 576] has quite a bit of sodium so go a little
[576 - 578] bit lighter on the salt when it comes to
[578 - 580] the rest of your sauce that's going to
[580 - 582] elevate the flavor
[582 - 586] tremendously beautiful garlic flavor in
[586 - 588] there then we're going in with about two
[588 - 593] heaping tablespoons of tomato
[596 - 596] paste might as well use the rest of this
[596 - 598] tube going to give that a little mix
[598 - 600] turn the he heat down just a
[600 - 603] touch pinch of red pepper flakes for
[604 - 607] some heat and then we're going to deglaze
[607 - 610] heat and then we're going to deglaze with about 1/4 cup or a/ thir cup of dry
[617 - 617] wine next up we're going in with a juice
[617 - 619] of half of a lemon just to brighten
[619 - 621] everything up kind of cut through some
[621 - 622] of the heavy cream and the butter that
[622 - 625] we're using here speaking of heavy cream
[625 - 628] we're going in with about 2 cups of that
[628 - 630] give it a mix seasoned taste hit it with
[630 - 632] a little parmesan cheese and that my
[632 - 636] friends is your pasta sauce for the
[638 - 638] evening all right so at this point we're
[638 - 640] going to reduce the heat down to low
[640 - 642] just allow the sauce to reduce a little
[642 - 644] bit kind of come together and then we're
[644 - 646] going in with all of our protein that we
[646 - 648] cooked and any accumulated juices
[648 - 651] because no flavor left behind we got
[651 - 653] shrimp we got sausage we're going to mix
[653 - 656] that together give that a minute or two
[656 - 658] then we'll add in the bow tie pasta toss
[658 - 659] all that together plated it up with some
[659 - 662] fresh parm little parsley and that
[662 - 664] garlic bread and this is the part where
[664 - 666] I say brace yourself for a trademark
[666 - 668] money shot say it with me guys looking
[668 - 671] good the only thing left to do is cut up
[671 - 672] this garlic bread and dig in for the
[672 - 674] taste test but before we do that please
[674 - 675] take a quick second subscribe to the
[675 - 677] channel make sure you hit that Bell turn
[677 - 679] notifications as
[679 - 687] well that's what you want to hear right
[699 - 699] you having a rough day garlic bread is
[699 - 700] the cure for what troubles
[700 - 704] you double sausage is crazy we're going
[704 - 708] to shrimp are enormous as well it's
[708 - 711] going to be a big bite
[711 - 713] folks there we
[713 - 716] go got a good protein and carb ratio
[716 - 717] right there that's diet