[2 - 2] what's up guys welcome back today we're
[2 - 4] making yet another quick and easy pasta
[4 - 6] recipe I'll be showing you how to make
[6 - 8] lobster and shrimp garlic noodles this
[8 - 10] dish is super popular places like yard
[10 - 12] house but it actually originated in the
[12 - 15] San Francisco area which is where I
[15 - 16] tried it and fell in love with it and
[16 - 18] today I'm going to show you how to make
[18 - 20] it but before we get into that please
[20 - 22] take a quick second to subscribe to the
[22 - 23] channel make sure you hit that Bell
[23 - 26] tonight with notifications as well all
[26 - 27] right guys meet me in the kitchen let's
[27 - 29] make it happen first things first let's
[29 - 31] talk about these ingredients today we
[31 - 34] have about six ounces of lobster meat
[34 - 36] this is claw and knuckle that I got from
[36 - 38] Wegmans in the frozen section but you
[38 - 41] could also use lobster tail we also have
[41 - 44] about a half pound of extra large peeled
[44 - 45] and deveined shrimp
[45 - 48] we've got a half of a diced onion about
[48 - 51] six cloves of minced garlic
[51 - 54] some green onions for this recipe I like
[54 - 56] to use bucatini pasta
[56 - 58] bucatini's special because it's Hollow
[58 - 60] and it allows that sauce to really get
[60 - 62] inside the noodles but you can use
[62 - 63] whatever noodles you like
[63 - 66] we got a little Parmesan cheese
[66 - 68] some kerrygold butter
[68 - 71] low sodium soy sauce a little worst word
[71 - 73] in the world sauce
[75 - 77] some brown sugar
[77 - 79] this right here is oyster sauce if that
[79 - 80] freaks you out or you have a shellfish
[81 - 83] allergy use hoisin sauce in place of it
[83 - 85] we also have a little all-purpose
[85 - 87] seasoning and to rounded out some red
[87 - 89] pepper flakes all right my friends once
[89 - 91] you get your noodles boiling make sure
[91 - 93] you salt your pasta water we're gonna go
[93 - 94] ahead and get started on this sauce
[94 - 97] you're gonna add one to two tablespoons
[99 - 100] to that you're going to add two
[100 - 103] tablespoons of oyster sauce or hoisin
[103 - 106] sauce whatever floats your boat
[106 - 109] next we're going in with about a half
[109 - 111] teaspoon of sesame oil remember guys
[111 - 113] this stuff packs a punch a little bit
[113 - 117] goes a long way so don't overdo it
[120 - 120] next we're going to end with about a
[120 - 122] teaspoon or two of worst word in the
[128 - 128] followed by a good quarter cup of low
[128 - 136] sodium soy sauce
[138 - 138] break out your whisk and mix to combine
[138 - 140] we want to also save about a quarter cup
[140 - 143] of that pasta water once the pasta is
[143 - 145] done that's going to help
[145 - 147] stretch the sauce a little bit as well
[147 - 149] and the starch from the pasta water is
[149 - 150] going to help tie everything together
[150 - 154] along with the parmesan cheese
[154 - 155] we're gonna hit this sauce with just a
[155 - 158] pinch of red pepper flakes
[158 - 159] optional guys if you don't want any
[159 - 161] spice you can leave it out
[162 - 163] and then a little bit of all-purpose
[172 - 172] and then last but not least if you're
[172 - 174] feeling frisky a teaspoon or so of
[174 - 178] Ginger paste or some fresh ginger
[178 - 180] just to add a little bit more flavor a
[180 - 183] little bite to the sauce
[183 - 185] and let's give that a mix and set it
[192 - 192] so set a couple of these aside to make
[192 - 194] your final plate look nice
[194 - 196] for the rest of them
[196 - 198] or just give it a rough chop
[198 - 200] that way we get some nice Lobster chunks
[200 - 204] throughout the pasta
[206 - 206] about like this size you don't want to
[206 - 212] cut it up too small
[213 - 216] nice sharp knife makes this easy work
[216 - 218] if you haven't gotten yours yet you can
[218 - 220] get yours via the link in the
[220 - 222] description box below make sure you
[222 - 223] check that out
[223 - 225] so there we go we got a nice bit of
[225 - 227] Lobster chopped up
[227 - 229] and then we got some big pieces for
[231 - 233] garnish all right so in a skillet over medium
[233 - 235] all right so in a skillet over medium heat we're going to add two tablespoons
[235 - 237] of butter because butter makes
[237 - 238] everything better
[238 - 240] to that melted butter we're gonna add
[243 - 244] now we're going to season up with some
[247 - 249] again this is about a half pound of
[250 - 252] shrimp this recipe makes about four to six
[252 - 254] this recipe makes about four to six servings depending on how hungry you're
[256 - 258] feeling nice even layer of this
[258 - 260] nice even layer of this use whatever seasoning you like guys you
[261 - 262] can add any you know whatever you like
[262 - 264] on your shrimp is just fine if you don't
[264 - 265] have my all-purpose seasoning you can
[265 - 267] just use a blend of salt pepper garlic
[267 - 269] and onion powder
[270 - 271] maybe throw in a couple other spices if
[273 - 275] and really just let it kind of absorb
[275 - 277] all that butter and flavor
[277 - 279] we're also developing some fond at the
[279 - 281] bottom of the skillet allowing that
[281 - 282] shrimp to leave behind some of that
[282 - 285] shrimp flavor to infuse itself into the
[285 - 286] rest of our sauce
[286 - 288] so after a couple minutes we're going to
[288 - 289] flip the shrimp over
[289 - 291] give the other side a little love and
[302 - 302] we'll hit that with a little bit of
[302 - 307] all-purpose seasoning as well
[308 - 308] so once your shrimp are just about fully
[309 - 310] cooked we're going in with that Lobster
[310 - 312] meat the lobster is already cooked so
[312 - 315] there's no need to really overcook it at
[315 - 317] this point we just want to warm it up a
[318 - 320] allow those flavors to get in the bottom
[320 - 322] of the skillet
[322 - 323] so they can work their way into our
[325 - 327] sauce so just give them a toss warm that
[327 - 328] so just give them a toss warm that Lobster meat up and then we'll remove
[328 - 330] the seafood and get started on the rest
[330 - 336] of our sauce here
[338 - 338] so after about two minutes that Lobster
[338 - 340] should be nice and warm the shrimp is at
[340 - 343] 145 degrees internal temperature which
[343 - 344] means it's done
[344 - 346] and we're going to use a slotted spoon
[346 - 349] to get all of that Seafood out of there
[349 - 355] but leave it behind all that flavor
[356 - 356] all right so at this point we're going
[356 - 358] in with about a tablespoon more of
[358 - 360] butter we want to release all that fond
[360 - 364] off the bottom of the skillet
[366 - 366] next we're going in with some garlic
[366 - 369] when I say some I mean a lot this is
[369 - 372] garlic noodles after all
[372 - 374] so you really just want to allow that
[374 - 376] garlic to toast a minute or two in there
[376 - 378] once it gets fragrant we're going in
[378 - 380] with our green onion
[380 - 384] and our yellow onion
[384 - 387] or white onion we don't discriminate
[387 - 392] give that a good mix
[394 - 394] you just want to soften up the onions a
[396 - 400] bit about two or three minutes
[401 - 401] I'm going to add just a touch more
[404 - 406] and a little bit of all-purpose
[406 - 410] seasoning into our onions
[412 - 412] and I'm going to add our first splash of
[417 - 419] foreign that should really help kind of release
[419 - 420] that should really help kind of release all that flavor off the bottom of the
[420 - 430] skillet we've been talking about
[431 - 431] all right so at this point I'm going to
[432 - 434] increase the heat to medium and now
[434 - 435] we're going in with that sauce that we
[438 - 440] this is where the flavor really starts
[440 - 443] to get intense we're going to bring this
[444 - 446] allow it to reduce and thicken up a
[448 - 451] still scraping the bottom of the skillet
[451 - 454] and then we'll introduce the noodles
[454 - 456] to the sauce and then add the seafood
[456 - 458] all right so it's been simmering for
[458 - 459] about two or three minutes you can see
[459 - 461] it starting to reduce a bit you can also
[461 - 463] see that the bottom of the skillet is
[463 - 465] nice and clean at this point
[465 - 468] that's what you want to see
[468 - 470] now we're going in with our bucatini
[470 - 472] pasta again guys feel free to use
[472 - 474] whatever pasta you have on hand
[474 - 477] gonna add the bucatini right on into
[477 - 482] that sauce and give it a sauce
[484 - 484] so you want to allow the pasta to finish
[484 - 486] cooking in that sauce giving it time to
[486 - 489] absorb all those fantastic flavors we
[489 - 491] just worked so hard for working over
[491 - 494] medium low heat at this point
[494 - 496] you just want to kind of twirl the pasta
[496 - 503] in that sauce
[505 - 505] after a minute or so you can start going
[505 - 508] in with some of that Parmesan cheese
[508 - 510] about a cup in total saving a little bit
[529 - 529] and last but not least my friends were
[529 - 532] going in with that cooked lobster and
[532 - 536] shrimp just give that a good sauce
[538 - 538] and that my friends is lobster and
[538 - 543] shrimp garlic noodles right there
[545 - 545] guaranteed crowd pleaser dinner in less
[545 - 546] than 30 minutes
[546 - 548] you can leave out this Lobster meat if
[548 - 550] it's not in the budget and just go with
[551 - 553] shrimp nothing wrong with that you can do this
[553 - 556] nothing wrong with that you can do this with chicken as well
[558 - 558] you even keep it vegetarian and just
[558 - 560] make the noodles as a side dish they
[560 - 561] serve that up quite a bit in San
[561 - 563] Francisco with Dungeness crab on the
[564 - 565] side all right the only thing left to do guys
[565 - 567] all right the only thing left to do guys is plate this up
[567 - 569] as you can see we've got tons of Lobster
[569 - 572] in there plenty of shrimp
[572 - 573] the noodles are fully cooked they've
[573 - 575] absorbed that sauce there's not a whole
[575 - 576] lot sitting at the bottom of your
[576 - 578] skillet that's exactly what you want to
[584 - 584] now it's time to Plate this up
[584 - 586] going down with a little bit more red
[586 - 588] pepper flakes
[588 - 590] just for a little bit of heat guys it's
[590 - 592] totally optional for those of you that
[592 - 593] don't want any spice you can leave it
[593 - 595] out it also has a nice little color
[595 - 597] contrast as well
[597 - 599] a little more parmesan cheese because
[599 - 601] why the hell not We're Here for a Good
[601 - 607] Time not a long time
[611 - 611] and then last but not least
[611 - 613] nice sprinkle of diced chai for a pop of
[615 - 617] color and that onion flavor is gonna pair
[617 - 619] and that onion flavor is gonna pair nicely with the onion that's already in
[623 - 623] and this is the part where I say brace
[623 - 625] yourself for a trademark money shot say
[625 - 628] it with me guys looking good
[628 - 630] the only thing left to do is find my
[630 - 632] fork and get in there for a taste test
[632 - 634] but before we do that please take a
[634 - 635] quick second to subscribe to the channel
[635 - 637] make sure you hit that Bell to enable
[637 - 639] notifications as well alright guys I
[639 - 641] found my Fork
[641 - 643] now it's time for my favorite part of
[645 - 664] Moment of Truth
[666 - 666] what's up guys welcome back today we're
[666 - 669] making yet another
[669 - 670] lighting is good
[672 - 673] it was like somebody's trying to come in
[673 - 676] the back door called Yard House you've
[676 - 680] probably heard of it
[682 - 682] today we're making yet another quick and
[692 - 692] today we're making yet another delicious
[693 - 694] that's not what I want to say
[694 - 698] all right kill it started over