[1 - 8] [Music] [Applause]
[27 - 27] what's up guys welcome back i hope
[27 - 28] you're in the mood for a comforting bowl
[28 - 30] of carbohydrates because today i'm going
[30 - 32] to show you how to make this delicious
[32 - 35] spicy shrimp pasta but before we do that
[35 - 36] please take a quick second to subscribe
[36 - 38] to the channel make sure to hit that
[38 - 40] bell enable notifications as well all
[40 - 41] right guys meet me in the kitchen let's
[41 - 43] make it happen first things first you
[43 - 45] know me i like to get all of my prep
[45 - 46] work done and out of the way before we
[46 - 48] get to cooking and that means we need a
[48 - 50] nice sharp knife a cutting board and one
[50 - 52] yellow onion that we're gonna dice up
[52 - 54] nice and fine this is going into our
[54 - 56] pasta along with a jalapeno pepper
[56 - 58] because we are making a spicy pasta
[58 - 60] we're also going to add some garlic to
[60 - 61] the party we're going in with two to
[61 - 63] three garlic cloves that we're gonna
[63 - 65] smash peel and dice you could also break
[65 - 67] out the garlic press if you want to or
[67 - 68] you can use the minced garlic in a jar
[68 - 70] or the garlic paste that's found in the
[70 - 72] produce section of most grocery stores
[72 - 73] doesn't really matter how you do it just
[74 - 75] make sure you get some garlic flavor in
[75 - 78] this pasta and now my friends the heat
[78 - 79] has arrived to the party we're using one
[79 - 81] whole jalapeno if you want this to be
[81 - 83] extra spicy you can use two or three
[83 - 85] we're leaving the seeds intact today
[85 - 86] because we want to add a little bit of
[86 - 88] heat to this pasta if you don't like
[88 - 90] heat you can remove the seeds or omit
[90 - 92] the jalapeno all together and use some
[92 - 94] bell pepper totally up to you you can
[94 - 96] customize this recipe to fit your
[96 - 97] personal preference we're going to go
[97 - 99] ahead and dice up that jalapeno like you
[99 - 101] see right here and set that aside
[101 - 102] there's not a whole lot of prep work to
[102 - 104] be done on this recipe guys this comes
[104 - 105] together really quick in about 30
[105 - 107] minutes or less we're gonna dice up some
[107 - 109] curly leaf parsley it doesn't really
[109 - 110] matter what kind of parsley you use
[110 - 112] we're using it for a little pop of color
[112 - 114] and some fresh herb flavor we're also
[114 - 116] going to use one and a half to two
[116 - 118] pounds of shrimp and our sponsor today
[118 - 120] is juicy crab this is my favorite
[120 - 122] seafood seasoning on the market right
[122 - 123] now if you haven't tried it yet
[123 - 125] definitely grab that via the link in my
[125 - 127] description box this season it really
[127 - 128] takes this recipe over the top we're
[128 - 131] gonna use that to season our shrimp and
[131 - 133] a little bit in our pasta sauce as you
[133 - 134] can see here we have some peeled and
[134 - 136] deveined shrimp they're about medium to
[136 - 138] large size whatever you can find at your
[138 - 139] grocery store work just fine for a
[139 - 141] little bit more heat we're gonna add a
[141 - 143] pinch of red pepper flakes and my hot
[143 - 144] all-purpose seasoning and if you haven't
[144 - 145] tried that yet you can get yours via the
[146 - 147] link in my description as well there's a
[147 - 149] discount code for you in there just get
[149 - 150] in there with your hands and make sure
[150 - 152] that the shrimp is evenly coated like
[152 - 153] you see right here and then we're going
[153 - 155] to set that aside pop that in the fridge
[155 - 156] for a few minutes to marinate let the
[156 - 158] shrimp absorb all that delicious
[158 - 160] seasoning that we added and now my
[160 - 161] friends it's time to make some pasta
[161 - 163] we're going to boil our pasta water add
[163 - 164] a pinch or two of salt and then we're
[164 - 166] going in with our linguine noodles you
[166 - 167] can use whatever noodles you like
[168 - 169] spaghetti noodles or fettuccine would
[169 - 172] work here as well next in a skillet over
[172 - 173] medium heat we're going to add one
[173 - 175] tablespoon of vegetable oil followed by
[175 - 177] one tablespoon of butter once that
[177 - 179] butter melts we're going to add in the
[179 - 180] shrimp and get them started we're
[180 - 182] looking for here is to develop some nice
[182 - 184] color on the shrimp once that's achieved
[184 - 185] we're gonna remove the shrimp from the
[185 - 187] skillet leaving behind all that
[187 - 188] delicious flavor and fond on the bottom
[188 - 190] of our frying pan that we're gonna get
[190 - 192] up and add to our sauce as you can see
[192 - 194] here the shrimp is seared to perfection
[194 - 195] we have some beautiful color developing
[196 - 197] on there then we're gonna go ahead and
[197 - 199] remove the shrimp from the frying pan
[199 - 200] we'll finish the shrimp in the sauce a
[200 - 201] little bit later i don't know if you
[201 - 203] guys noticed or not but we just made
[203 - 205] some magic happen you can see all that
[205 - 206] fond on the bottom of the pan that's
[206 - 208] gonna add so much flavor to this sauce
[208 - 210] next we're going in with the onion and
[210 - 212] the jalapeno pepper still working over
[212 - 213] medium heat we just want to sweat down
[213 - 215] that onion until the veggies get nice
[215 - 217] and tender like you see right here
[217 - 219] now we're going in with that garlic you
[219 - 220] want to give the veggies a head start
[220 - 221] before you add the garlic because the
[221 - 223] garlic has a tendency to burn so we want
[223 - 225] to add that towards the end next we're
[225 - 227] going in with one tablespoon of tomato
[227 - 228] paste you want to work that in as well
[228 - 230] this is going to form a nice paste like
[230 - 232] consistency in our skillet along with
[232 - 234] all that fond and now we're going in
[234 - 236] with a quarter cup of white wine i like
[236 - 238] to use a dry white wine something like a
[238 - 241] chardonnay and as you can see the magic
[241 - 243] is happening the fawn is releasing off
[243 - 244] the bottom of the skillet infusing this
[244 - 247] sauce with tons of flavor guys i can't
[247 - 248] wait for you to try this recipe your
[248 - 250] house is gonna be smelling absolutely
[250 - 252] amazing you go ahead and thank me for
[253 - 255] once we've scraped up all that fondant
[255 - 256] mix to combine we're gonna go ahead and
[256 - 258] add in our tomato sauce you only need
[258 - 260] about a cup of the tomato sauce you
[260 - 261] could also use diced tomatoes if you
[262 - 264] want a chunkier texture on your sauce
[264 - 265] quick reminder guys that all the
[265 - 267] specific measurements and ingredients
[267 - 268] are provided for you in the description
[268 - 269] box below so don't forget to check that
[270 - 271] out we're going to season to taste with
[271 - 272] a little salt and now we're going in
[272 - 274] with our heavy cream you want to bring
[274 - 276] that up to a simmer mixing constantly
[276 - 277] with your rubber spatula getting
[277 - 279] everything off the bottom of the pan and
[279 - 280] off the sides we don't want anything to
[280 - 282] burn right now we're gonna go ahead and
[282 - 284] taste and adjust as needed that way we
[284 - 287] know exactly how much of this fantastic
[287 - 288] juicy crab seasoning we need to add to
[288 - 290] the party that's gonna boost the flavor
[290 - 292] through the roof next we're going in
[292 - 294] with a little cayenne pepper to increase
[294 - 295] the heat along with a little bit of red
[296 - 298] chili flakes again guys this is a spicy
[298 - 300] shrimp pasta but you can adjust the
[300 - 302] spiciness based on your level of
[302 - 303] personal preference next we want to kill
[304 - 305] the heat and then we're going in with
[305 - 307] our freshly grated parmesan cheese
[307 - 309] remember my friends fresh is best but
[309 - 310] you can use the store-bought stuff if
[310 - 312] you want to it just doesn't melt quite
[312 - 314] as well for our sauce so i like to grate
[314 - 316] my own we're gonna mix that to combine
[316 - 318] let the residual heat of the sauce melt
[318 - 320] that cheese beautifully going in with a
[320 - 321] little bit more cheese because why the
[321 - 323] hell not we're here for a good time not
[323 - 325] a long time and now we're gonna add back
[325 - 327] in the shrimp and any accumulated juices
[327 - 329] from the plate remember guys no flavor
[329 - 331] left behind get in there with your
[331 - 333] spatula and mix to combine make sure
[333 - 334] that shrimp is absorbing all that flavor
[334 - 336] and then we're going in with our pasta
[336 - 338] we want to finish the pasta in the sauce
[338 - 340] like a damn professional that way the
[340 - 342] pasta has time to soak up all that
[342 - 343] amazing flavor that we spent so much
[343 - 345] effort building so just use your tongs
[345 - 347] to move everything around make sure it's
[347 - 348] evenly combined we're gonna go in with
[348 - 350] some fresh chopped parsley for a pop of
[350 - 353] color and some fresh herb flavor now is
[353 - 354] the perfect time to get in there for one
[354 - 356] last taste test to make sure you nail
[356 - 358] the flavor profile before we plate this
[359 - 361] oh man i wish i could jump in there with
[361 - 363] that pasta say it with me guys looking
[363 - 365] good brace yourself for a trademark
[365 - 366] money shot we garnish it with a little
[366 - 368] fresh chopped parsley and some red
[368 - 370] pepper flakes going down with a little
[370 - 372] bit more parsley for a pop of color and
[372 - 374] so you guys will click on that thumbnail
[374 - 375] now all your boy needs is a fork to get
[375 - 377] in there for that taste test it's about
[377 - 379] time for the moment of truth i got to
[379 - 382] get in there and give me a bite
[384 - 384] little pasta twirl
[384 - 387] oh man i can't wait you guys have got to
[387 - 388] give this recipe a try here we go let's
[388 - 390] see what we got
[390 - 392] definitely a fork drop recipe make sure
[392 - 393] you let me know what you think in the
[393 - 395] comments give your boy a thumbs up hit
[395 - 396] that subscribe button and the bell to
[396 - 398] enable notifications and as always thank
[398 - 402] you for your support