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This video features two delicious shrimp recipes. The first is a rich and flavorful Creamy Cajun Shrimp Pasta, perfect for a comforting weeknight meal. The second is a vibrant Shrimp Shakshuka, a one-pan dish with shrimp and eggs simmered in a spiced tomato sauce, ideal for brunch or a cozy dinner.
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【Creamy Cajun Shrimp Pasta】Sauté seasoned shrimp and set aside. → 【Creamy Cajun Shrimp Pasta】Cook fettuccine until al dente, reserving some pasta water. → 【Creamy Cajun Shrimp Pasta】Make a sauce with butter, garlic, cream, and Parmesan cheese, using pasta water to adjust consistency. → 【Creamy Cajun Shrimp Pasta】Combine sauce, pasta, and shrimp. Garnish with parsley and serve. → 【Shrimp Shakshuka】Sauté shrimp with garlic, salt, and pepper, then set aside. → 【Shrimp Shakshuka】In the same pan, cook onions, garlic, tomatoes, and bell pepper. Add tomato paste, harissa, and spices, then simmer with water. → 【Shrimp Shakshuka】Return shrimp to the sauce, create wells, crack eggs into them, cover and cook until eggs are set. → 【Shrimp Shakshuka】Serve hot with baguette.
【Creamy Cajun Shrimp Pasta】Sauté seasoned shrimp and set aside. → 【Creamy Cajun Shrimp Pasta】Cook fettuccine until al dente, reserving some pasta water. → 【Creamy Cajun Shrimp Pasta】Make a sauce with butter, garlic, cream, and Parmesan cheese, using pasta water to adjust consistency. → 【Creamy Cajun Shrimp Pasta】Combine sauce, pasta, and shrimp. Garnish with parsley and serve. → 【Shrimp Shakshuka】Sauté shrimp with garlic, salt, and pepper, then set aside. → 【Shrimp Shakshuka】In the same pan, cook onions, garlic, tomatoes, and bell pepper. Add tomato paste, harissa, and spices, then simmer with water. → 【Shrimp Shakshuka】Return shrimp to the sauce, create wells, crack eggs into them, cover and cook until eggs are set. → 【Shrimp Shakshuka】Serve hot with baguette.
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For the pasta, combining butter and olive oil helps prevent the butter from burning while still providing a rich flavor.
Don't overcook the shrimp in the initial step, as it will be added back to the hot pasta and sauce later.
Reserving pasta water is crucial for the cream sauce; its starch helps to emulsify and thicken the sauce, creating a silky texture.
For the shakshuka, cooking the vegetables until soft before adding liquids builds a deep flavor base.
Adjust the amount of harissa paste in the shakshuka to control the spice level according to your preference.
Cook the eggs in the shakshuka to your desired doneness. For runny yolks, cook for a shorter time (around 4 minutes).
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