Shrimp - Cream Sauce - Pasta - Nothing Better! - Glen And Friends Cooking - Tuscan Shrimp Pasta
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- Опубликовано: 6 окт 2024
- Creamy Tuscan Shrimp Pasta Recipe - Glen And Friends Cooking
I get it. You're Italian, and you're offended by the name of this dish, because there is absolutely nothing 'Tuscan' about it. You're not wrong... But in North America there is a long tradition of making up a fusion recipe and then giving it a vaguely Mysterious / Romantic / or Far Flung Geographic Name in order to get it to jump off the page in a restaurant menu or cookbook. The 'Tuscan' name has come to mean a creamy pasta sauce with tomatoes and spinach and is available in every Italian restaurant here.
Relax and give it a try; it's wonderful!
Ingredients:
30 mL (2 Tbsp) olive oil
500g (1 lb) shrimp, peeled, deveined, and tails removed
Salt & pepper to taste
30 mL (2 Tbsp) butter
3 cloves garlic, minced
1 onion, sliced
375 mL (1½ cups) cherry tomatoes
Red pepper flakes
5 mL (1 tsp) paprika
5 mL (1 tsp) oregano
250 mL (1 cup) white wine
750 mL (3 cups) baby spinach
250 mL (1 cup) peas, frozen or fresh
125 mL (½ cup) heavy cream
60 mL (¼ cup) freshly grated pecorino or Parmesan
60 mL (¼ cup) basil, thinly sliced
Method:
In a large pan over medium-high heat, heat oil, and toss the shrimp shells in the oil to fry until pink.
Remove and discard the shrimp shells leaving as much oil as possible behind in the pan.
Season shrimp all over with salt and pepper.
Add shrimp to the pan and sear until just turning pink.
Remove shrimp from the pan and set aside.
Reduce heat to medium; add butter, and onion, cook until translucent.
Add cherry tomatoes and season with salt and pepper.
Cook until tomatoes are beginning to burst then add wine and reduce by half.
Toss in the spinach and allow to wilt, then add heavy cream, cheese and basil and bring mixture to a simmer.
Reduce heat to low and simmer until sauce is slightly reduced.
Cook pasta until slightly underdone.
Return shrimp to pan and stir to combine, then add the pasta and continue to cook, stirring, until pasta is cooked as you like it.
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Thanks for watching everyone! I realise that a mistake was made with the onscreen recipe at the end of the video... I've used the RUclips 'Blur' tool to hide it so as not to confuse you. The correct recipe is in the description box.
It made me chuckle. I thought “he’s testing us, that sly dog!” 😂
@@MrCunninghamd you win the internet today for that response.
I love Glen's version of a 'tablespoon'. Whether it is vanilla or butter, his 'tablespoons' are more like my 1/3 cup. Or more.
No wonder every recipe of his I've ever made has tasted so great!
I Literally said the same thing.
He said 2 Tablespoons, I was thinking like 1/3-1/2 cup was there. LOL
A fine example of working with basic cooking techniques to create a dish that is greater than the sum of its parts. Also, love Jules braided doo.
I also need a piece of crusty bread to sop up that sauce..looks great!
Super great idea to put the shells in for a minute! Thx!
Looks delicious!!!! One of my favorite meal types; shrimp & pasta. I add peas to mine, too.
I'm watching this waiting for a bus in downtown Winnipeg, you're making me hungry! Looks so good!
Your channel remains a pleasant break from an otherwise stressful world. Thanks. It is always greatly appreciated. i will be buying some shrimp shortly to try this recipe out, although, now that I think of it, I've got some squid rings in the freezer that would probably do just fine.
Looks simple enough for a simple guy like me and very tasty. I will definitely try this but I'll use vegetable stock instead of white wine
The sauce looks amazing! Thanks for using more veggies!
I couldn’t wait to make this and I am eating it for supper right now. Great! I didn’t have any spinach and substituted thinly sliced yellow summer squash. A
versatile sauce and recipe. Thanks!
Cooked this tonight. My wife said "Bloody beautiful". I used marinara mix instead of just shrimp & added the garlic to the onions. You're on a winner with this. Well done from Lockdown Sydney, Australia.
We made this Friday evening. My wife was looking for a recipe using shrimp she had thawed and I said “it just so happens I saw…”
We were all blown away by how good this was!
We’re going to be spending an extended Labor Day weekend with family and in-laws in the Finger Lake region of New York. This is going to be our dinner contribution one evening.
That looks incredible! Thank you for the videos and the inspiration.
Yep
I collect the shrimp shells along with lobster and/or crab and keep in the freezer. Then I make crustacean butter with 1/2 pound of butter. Serves the same purpose as sauting the shells in oil then adding butter
Smart. I like to collect shrimp shells for seafood stock, goes well in a Thai curry or a bowl of noodles.
@@rihardsrozans6920 I do the same and use it in risotto, tom yum goong or noodle soup.
And, here, I’ve been tossing them to the raccoons. Sorry, little masked bandits, they’re staying in the kitchen from now on!
Please tell my wife I could eat this EVERYDAY! However, I would be homeless and under a bridge before nightfall. Maybe twice a month? LOL Looks delicious .
Now that sounds great!
One word...YUM
Yummmm! Thanks for all the great tips especially about cooking the tails and shells for more flavor.
Always pleasant to watch your videos. Always learn something.
Love your style of making so many options available.
THANK YOU 😊
A nice sub for wine is Balsamic vinegar and some apple juice
Ersatz Tuscan reference or not, that looks delicious. I have a cookbook by an NY chef of Tuscan ancestry. He's spent a lot of time there and describes the flavors of Tuscany as 'olive oil, chopped sage and rosemary, lemon and garlic'. I have pounded these ingredients into a boring boneless chicken breast and sautéed it for an amazing meal. I like your high sided pan too!
Man do I love shrimp. This is a recipe that's right up my alley. I won't need any fancy kitchen tools, and it's so simple to put together. Thanks for an excellent recipe.
Glenn, thank you for sharing this recipe. I always wondered what it meant by Tuscan chicken or Tuscan shrimp... now I know! Thanks so much for another wonderful dish. Best wishes to you and Julie!
Made this today! I used chicken stock and some Apple Cider Vinegar (that’s what we had readily available) instead of the wine and it came out SO GOOD!!! We also used Penne made of Lentil Flour, so it was a very hearty meal!
One thing to try when you need a touch of vinegar in something... PICKLE JUICE
I've just cooked it and it's tasty
That looks great. Period.
Whatever you want to call it.
Yummmmm. Can't wait to make it!
I made this tonight and it was phenomenal. Gotta try this!
Hi Glen, an excellent recipe as usual! That sauteuse pan....what brand is it?
not normally a fan of sea food but my good this sounds delicious.
For some reason I thought that a Tuscan dish was named that way because you use sun dried tomatoes from Tuscany 🤦🏻♂️. Glad Glen is here to educate me yet again! I love Glen and Friends Cooking!
wow, I haven't heard someone pronounce "basil" like that since I binge-watched Fawlty Towers
well it's not written "Bay sill" is it?
Those Canadians and their fancy words…
He pronounced it correctly. I've no idea what you mean.
In the USA at least "bay sil" is a type of plant. "Baa zyl" is the name of a person of probably English descent. (No, I'm not trying to be funny. That is really how it works here.)
I'd never heard of this recipe before, but it sounds yummy!
Oh yeah, it looks so good!
I would eat this every day!
Wow my friend! That looked sooo good! Sauce looked perfect! Yum yum!
This is one of best looking dishes I have seen you make. Don’t get me wrong…. I think just about everything you make is fabulous but this calls to me……eat me!!!!
Looks awesome!!!! Will have to try this,, thanks for sharing! w
Looks worthy for Dinner
.
I know what I'm having for supper now. As always, thanks Glen for the great videos.
Never heard of the sauce (not being from NA) but really liked it (even though I would omit the cheese and cream, I tend not to like creamy sauces).
i had this dish in florence with shrimp freshly caught from the arno. truly a wonderful experience.
There are no shrimp in the Arno
@@alexmentes1348 they were netted right off of the ponte vecchio. the native tuscan tiger prawns that brought the medici their wealth.
@@littlsuprstr The only crustaceans in the Arno are invasive freshwater shrimp from Central Europe that reach about an inch in length. I lived in Florence for 6 months taking intensive language instruction and never saw shrimpers near the Ponte Vecchio much less anywhere else. Where did you get the idea that the Medici wealth was from fishing? They were bankers.
looks absolutely amazing
Scientists are still baffled how they aren't 500 lbs with all the great food he cooks.
I'll be in Maryland in a few weeks... I will be looking for some fresh Chesapeake Bay shrimp now. Thanks!
Love this...
As always - an AWESOME video! WHERE can one obtain those pots/pans you used today?! What brand?
In my mind, whenever they end the video, they run with the food from the shed to their kitchen to eat it for dinner.
Well you gotta admit he has the coolest "man cave"
@@warrenholmar1129 He does idd. I am still waiting for a library tour, the man has an amazing collection of cooking books.
You must have read my comment on an earlier video. that is very close to what I asked you to make. But different twist. I am totally making that! How about a Lobster Bisque? I've never attempted it.
Great recipe. I think your side panel is broken though at the end of this video.
We call it Fiorentina pasta here NY !
I’ll be trying this one.
The dish you put the meal on looks realy nice. And of course the meal looks great too :-)
Glen uses much the same measuring technique for measuring as my mother. When I was very young in the late 1948 or so I would watch mom cook and I don't remember her using any measuring devices. I'm sure she must have from time to time but mostly because mom cooked for 9 kids and 2 adults almost all dishes were in one pot and she had been making most of them all through the depression so of course she knew what and how much was needed by eyeball. Glen has to measure for his youtube videos but skips that when the amount of butter will not have a big impact on the dish.
Glen & Friends Garden - "when you're here, you're family"
This looks good for a Lenten meal. Although I don’t feel it would be a penance.😂
You should call it white fermented grapes! Haha
Looks lovely, not normally a fan of creamy sauces.
Delicious meal!
I may be wrong but for a long time at least in the USA fine cuisine was using French cooking techniques that's were the butter and cheese base for sauces come from I think. Secondly, many recipes were created my people from the actual countries the dishes are named after to appeal to the cooking standard of the US and other countries. They needed to sell a product in environments were people refuse to try new recipes and techniques for a very long time. The recipes maybe wacky and weird but most were not created to make fun of the original cuisine.
Are your pans All Clad? I like the flared tops
This is just like my house , the wife turns up when all the works done 🤣 but the food look lovely
I never cook with liquor, because I simply hate the taste of it. I figured the tomatoes would bring acidity, no? And since it's seafood... why not a squeeze of lemon juice? It looks delicious... it may not be Italian, but Italians WISH they had came up with this.
What size saucier were you using? My wife has commented on "that pan" (didn't know the name of it before you said it in this video).
Looks great.
And don't throw the shrimp/prawn shells out after infusing the oil; they make a good fertiliser in your compost heap.
Anything special planned when you hit ½-a-million subs, Glen? Or is that a secret?
500,000 subs is so far away at this point - I don't think we'll ever make it. RUclips is our lowest viewed platform, some days it seems like RUclips is trying to hide us.
So very right about the use of the shells! John Quilter a while ago made a recipe where he's using the shells of even lobster:
ruclips.net/video/SiO-3LAcwvU/видео.html
🤔 I just so happen to have shrimp I need to use in the freezer...
I'm hella jealous of your cookware
I got my introduction to "Tuscan Chicken" from the Olive Garden's videos by Senior Chef Paolo LaFata. In my research it seems that this dish has originated as you say in North American restaurants. But I would say it IS Italian inspired . . . especially with the Red/White/Green coloration. Got try the shrimp, or scallop as someone suggested :)
BTW . . . I would not consider Olive Garden a true Italian restaurant. When you ask for a side of meatballs, they come all brown like they just came out from being saute'd . . . they don't cook them in the pasta sauce (My Italian family calls it gravy). No true Italian restaurant serves meatballs like this. I have had this at every Olive Garden in the Chicago area I have dined in, and always have to ask to have them come out red!
A very distant inspiration for the name might be 'inzimino', a Tuscan style of stew made with slow-cooked spinach (or, more often, bitter chard) and canned tomatoes, usually with baby octopus or squid as the main ingredient, but sometimes with other main ingredients like lampredotto (one of the stomachs of the cow, traditionally eaten in Florence).
🌻 yummy
How come the ingredients at the end of the video are different from what you used and what is listed in the video description? I really want to make this dish because it looks incredible!
The recipe in the description box is the correct recipe. Mistakes were made during the edit.
Love it. I've been looking for a recipe called Veal Zurichoise that was served at a restaurant I worked at back in the 1970's. It was sautéed veal medallions, in a cream sauce with shallots, and possibly mushroom. Have you heard of this, or run across a recipe?
Sounds an aweful lot like "Züricher Geschnetzeltes". Look that up and you will find recipes for thinly sliced veal in a mushroom and cream sauce. Swap the thinly sliced meat for medallions and you got what you're looking for, I guess. Most recipes are gonna be in german, but Google will help you decipher them!
I'll be right over.
This may be a way to use up my cream which expired (according to the label) in May but still smells fine and isn't getting lumpy! 😎
If it does get lumpy its just yogurt. :-)
!ALGORITHM!
Did anyone else say outloud “wait what? A hotter pepper than paprika? Paprika is made from peppers?” Lol 😆 🙋♀️
Do you think this recipe would work with large sea scallops? I'm unfortunately allergic to shrimp.
Sounds great
I'm not sure how sea scallops taste, but this recipe works with chicken, so even if sea scallops are way off from shrimp, you're probably fine.
I bet it'll work fine. My fiancé is allergic to shrimp, too. Golden rule (Superbassio already suggested it): you can substitute shrimp with chicken in every recipe. Like even tarragon is complimenting chicken as good as it does shrimp of fish.Which makes be think that here, you might be happy with some firm white fish like sea bass, gilthead or barramundi.
I think it would taste great, I bet mussels or clams would also work well.
What can be used instead of spinach?
Hi Glen, I love that saucier and stock pot, what brand are they?
They are from Calphalon - but sadly these ones are no longer made.
@@GlenAndFriendsCooking thanks! Good to know, they have some nice looking equipment.
I know it's not italian, but as an Italian myself, i suggest to leave out the cheese 😉 We don't like to mix cheese with fish/seafood (with few exceptions) - i don't take those dogmas too seriously but i really do think parmigiano and Pecorino don't combine well with shrimps!
I agree. I find Pecorino usually goes great with fish or squid (not so much Parmigiano, in my experience), but shrimps are just too delicate to cover their taste with cheese. And in Italy we love to taste every single element in a recipe, that's why, most of the times, we don't mix too many ingredients (and we don't really like to cover everything with cream).
All in all, though, everyone should do what they like best.
This needs a review from Vinccenzo's Plate.
But there’s absolutely nothing ‘Italian’ about this dish…
@@GlenAndFriendsCooking that's why he should do a review. A lot of his videos are pointing out dishes that people call Italian or authentic aren't even close. More opportunity for him to educate people that haven't seen this channel. Besides, it looks delicious.
The cooking of the shrimp shells didn't do anything for me, in fact there was hardly any oil in the pan when I was done coming them. This was a great dish though!
What did you call that type of deep frying pan? Sausette?
Saucier (saw-see-EH') It's like a regular saucepan, but it's wider with sloping sides. It helps when you're reducing sauces. I believe a saucier is also a person, a member of the kitchen staff at a French restaurant who's responsible for making sauces.
Instead of wine or vinegar, use lemon juice.
I think that I wouldn’t have cooked the shrimp beforehand and just added them later. Just my opinion. I just can’t stand over cooked shrimp
ground rule: if it's a cream based sauce, you can be sure it's not Italian.
I love your videos Glen, but the sound of the tongs was beyond irritating. Maybe use wood or find a way to dim that sound, some folks are sensitive to certain sounds. This recipes looks delicious.
Well, it's clear this isn't an Italian pasta recipe: it's screaming "North American" just from the list of ingredients! LOL
But I do wonder how they came up with naming "Tuscan" something clearly so distant from Tuscan cuisine.
probably solely because it uses things like tomatoes and spinach in a creamy sauce.
Such things to an american palate are obviously "exotic" and "fancy"
I recall the tuscan chicken had sundried tomatos.So there's that.
Traditionally Tuscan isn't anything creamy. Dishes are cooked with olive oil instead of butter or cream sauces.
As he said several times: “this isn’t Italian.”
Is there a good substitute for the peas? Please don’t say mushrooms… lol
wrong written recipe ingredients and method at end of video. Otherwise interesting take on prawn based pasta.
The recipe in the description box is the correct recipe. Mistakes were made during the edit.
Cheese on shrimp? Definitely not Italian…
What is going on with the colours in these videos? Making it a bit uneasy on the eyes
Can you describe what you are seeing? The video looks normal here, but I have heard that some people are seeing compression problems from the RUclips servers.
@@GlenAndFriendsCooking To me, it looks like the newer videos are desaturated. It's very dark as though I was looking through sunglasses.
@@GlenAndFriendsCooking Looks fine to me, maybe a tad underexposed, but I think it's because Glen knows how to light a scene, not just blast it with as much as possible like most RUclipsrs.
Looks fine to me. Glen's videos always looks great. The mark of a professional filmmaker with many years of experience.
This looks so good 😊 I can’t wait to try this Glen!