Egypt's Secret Shrimp Pasta is SENSATIONAL
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- เผยแพร่เมื่อ 18 ก.ค. 2023
- If you love crazy delicious pasta, this garlicky herby prawn pasta is going to blow your mind. This Egyptian Pasta features a creamy garlic, dill and coriander sauce, smothering tender prawns, and it makes for an amazing meal.
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500g Prawns or Shrimp (defrosted weight)
1 Tsp Salt
1/2 Tsp Cayenne pepper
1/2 Tsp White pepper or black pepper
30g Butter
300g Linguine or Farfalle pasta shape
600ml Cream
250ml Vegetable or seafood stock
100ml Pasta Water
35g Garlic (1 head)
1/2 Tsp Salt
1/2 Tsp Cayenne pepper
1/2 Tsp White pepper or black pepper
10g chopped dill (about 13-15g before removing stalks)
20g chopped coriander leaves (about 40g before removing stalks) - แนวปฏิบัติและการใช้ชีวิต
We need more Egyptian seafood recipes please
When your pasta dries up like that, just add a little bit of pasta water or even just a splash of water since the dish has enough starch already, and heat it up gently while stirring or tossing and it will get creamy again. Don't heat it too much though or the pasta will overcook.
As an Egyptian I watch this with memories of my dad messing up the kitchen and my mom yelling at him..
Would LOVE to see more Egyptian seafood videos
I made this tonight for dinner and it was absolutely gorgeous! Perfectly seasoned.
Tips from an old timer. 1. Coriander stems are just a flavorful as the leaves. 2. Pouring cold milk products into a hot pan can curdle, throw it in the micro for a minute.
The seafood in Egypt is so delish, it'll make your mouth do the wave 🌊👄🤤✨
That's an insane amount of heavy cream
I'm going to cook this later this evening and I'm so excited to taste it! It looks soooooo good. Thank you for the recipe! 😋
Love this!! Thank you
I will absolutely make that! Thank you for sharing
I know that tail on shrimp look prettier but I generally remove them for pasta dishes because I don't want to fight getting them off. The dish looks great.
i second this!!
same
Especially with a dish like this. I like Drive on my food when it is this tasty ..🥸🥸🥸
@@hassanbensober2768 Yeah I'd inhale this dish 🙂
I just eat them? Should we not?
Looks like an awesome recipe. I look forward to trying to make it. Thank you for Sharing. Keep them coming.
Looks absolutely delicious and inviting ❤
That looks absolutely delicious. My mouth was watering. And I love that hack for coriander
Looks Delicious! I too am a linguine fan for its sauce-holding capabilities. Well played, friend. Great Video!
Looks heavenly! I'd have it with cauliflower instead of pasta, but it looks glorious
Delicious! Made this for dinner tonight. Thank you.
first time I see this recipe ，looks yummy I will try it for sure thnx for sharing.
Looks incredible!
This looks good ❤
This looks delicious!! 😋😍
Spectacular recipe! I did some small subs: paprika instead of cayenne (toddler doesn't like spicy anything), ran out of heavy cream and had to use about 200g coconut milk, and my pot was too small so it was taking forever to reduce and I had to thicken it with a little cornstarch slurry, but it tasted fantastic and everyone in the house loved it. Jazakallah!
Thank you so much for this dish. I had adjusted it a bit to fit with my health goals.
This dish made me reevaluate my life. That’s how good it was.
May God bless you!
I just want to say thank you so I for bringing recipes from places where I’m not allowed to go, makes the world just a little bit smaller 😊
Please give us more Egyptian seafood recipes
Thanks for making detailed and approachable videos about how to make ME food in the spirit of Internet Shaquille.
One can usually judge a cooking channel on there being a majority of screentime picturing the food, not the host; and you do fine.
That looks tasty.
Have you ever thought about writing a cookbook?
These recipes are amazing.
made it several times already, insanely good and fits to any romantic or fancy dinner! im a big fan of this channel, shukran and free Palestine!
Great video.
WOW... A whole head of garlic! Great recipe!
very nice , i cook egyptian food also , good job
If you want a seafood stock, get the full shelled shrimps. You'll want to cook the shells at the bottom of a small pan the add enough water to cover the shells. Simmer with dill and coriander and for at least and hour and you've got a great stock. Not as fast, as the recipe above, but it's worth is if you have time.
1:30 You're the god of all gods! I can't say how much time we spent to clean parsley! As an italian I had to say that your pasta really looks delicious, got to try it asap 😊
❤tq . If I don't have fresh dill, can I add dried ones?
Looks great, is there any Egyptian type of hard cheese you could garnish this with?
Gibna roomi is pretty popular, which is just the Arabic/Egyptian name for pecorino romano cheese.
I don't think so, and the only egyptian cheese i can think of (called gebna roumy or torky, depending on who you're talking to) would not go well with this dish 🤔
I add lime juice to my pasta, though not necessarily the egyptian thing to do 😅
جبنة رومي او عكاوي، مشلل، حلومي،،، we have tones of different types in middle east even cottage cheese.
We have lots of types of cheeses in Egypt but I don't think it will go well with this dish
I don't usually use cream on pasta, but this looks lovely. Since i'm not really a fan of coriander, i will consider swapping it out for a healty dose of lemon zests, that i love with seafood.
Of course it looks lovely and probably tastes even better because it's full of fat. People like me, who try to lose weight, should avoid this kind of recipe. I made something similar recently, using a much smaller amount of 20% cream, less butter, a bit of olive oil and some grated parmesan. It tasted great. Still plenty of fat, but not as much as here.
I love grams in recipes
What -- if anything -- would you recommend to replace the garlic with for people who have trouble digesting it?
You can go for dried Allium ursinum
Or green onion.
If it's just garlic and not all alliums, shallots work great with saucy seafood dishes like this
Of course it will be delicious! Look at all the butter and heavy cream! Still I wanna eat it though and feel guilty later!
I agree that Egypt has the best sea food. The past looks delicious.
Can you make shrimp that they sell at the souq and make it on grill. Please. I love them so much but I don't know how to make them. 😢. Can you teach how to make them in the oven please. Once I ordered a whole bunch and peeled them all used them in scampi and other stuff. Please please i would highly appreciate it. Love all Ur videos and I started eating liver because of your chicken liver recipe. I made fool too. Have been a subscriber for a long time and love your videos ok thanks for the new video
do you mean grilled shrimp (the egyptian way) ?
Do you mean the one they call butterfly and add butter sauce to it once they take it off the grill ? Or the one grilled whole (not butterflied) ?
Did he eat the prawns with the tail? At least it looked like it
the shells are good for you. Shrimp and crab shells are 2 parts that are used to produce glucosamine and chondroitin since the shells are full of the stuff.
Why did you cook the cream for half an hour?
رجاء فيك تعمل ملوخية بالارانب على الطريقة المصرية الاصيلة، و شكرا
هل أكل الأرنب حلال؟
There's no shadda on the lam in milliliters 😂😂😂
I guess you didn’t care about the shrimp tails when you scooped that in?
What would you call this in Arabic and Egyptian Arabic?
fish pond and chicken cage
I'm allergic to Dill 😢
Do the Shrimp tajin !
yes hope that give us the traditional recipe，tajin isn't Egyptian tho as I know it is morrocan dish but I agree tastes amazing。
@@mariakara4848
There is a difference between Tajin and Tajeen
Tajin is an Egyptian technique for food cooking using the oven and tomato sauce
Unlike the Moroccan Tajeen way which uses stove and another vessel to cook.
New Obi and Salma video ❤❤❤
it's sea food 😢😢😢
I agree
Im nt egyptian
Its the best sea food in the world
Born on long john silver 80s kid
I know it is a little yucky but just how does not deveining a shrimp ruin the dish?
3:00 so much salt! 😆 seriously, this recipe looks amazing, can’t wait to try
That’s the proper way to boil pasta. Water salty be as salty as the sea.
Are prawns haram ?
No. They are halal.
i actually always assumed they were until i saw this video and googled it. Generally there are many similarities between Kosher and Halal but shrimp and crustaceans are 2 exceptions.
I appreciate your using farm raised seafood. So many people fall for the "wild is better so screw sustainability" meme, as such I appreciate influencers using more sustainable products.
I’d replace the dil with basil! Chilli for spice and cheese because cheese and pasta! Ps oman and Yemen do amazing seafood alongside Egypt
Then you’d be making a completely different dish.
@@hollydaugherty2620 who cares it's as delicious
Dill works much better than basil with fish and seafood. Cheese on the other hand is not very good with seafood because it totally covers the delicate seafood flavour.
Finally! A cooking channel that does not add alcohol or use pork in every dish made! Thank you! Just subscribed!
I think you have been suffering from a bout of bad luck recommendations wise. There's plenty of really great (this one being amongst them) cooking channels that neither utilise pork to an over abundance or decided that flambé is the only way.
But hey, you found your way to one of them and I hope you are able to find many more! All the best to you!
@@WeWillAlwaysHaveVALISThanks 😊
What channel are you watching that uses alcohol and pork that frequently??
@@hollydaugherty2620Binging with Babish
@@HunzaB That's an issue with French inspired cooks. I eat plenty of pork and drink plenty of alcohol but tend to frequent asian themed cooking channels and they use much less pork and alcohol. If you want recipes that completely avoid both try more Indian and Japanese cooking channels or middle eastern ones. Vegetarian and vegan channels are good too for avoiding recipes with pork and alcohol. Pro tip: you can subsitute alcohol in many recipes with a bit of vinegar, i prefer seasoned rice wine vinegar for any white wine and use rose or red wine vinegar in place of red wines. Since those vinegars dont contain alcohol they're still halal
Italians are crying over this pasta
Looks like a delicious recipe...coriander, much garlic et al. However, the pasta is due to the heavy Italian influence mostly around Alexandria and Cairo. Pasta is not Egyptian, but from a borrowed culture such as Italian. The Turkish dynasties that dominated Egypt for hundreds of years and heavily influenced Egyptian cuisine which prior to the Turkish, specifically Ottoman Empire, was rather simplistic and boring compared to the Turkish culinary influence.
Turkish influence is a common misconception. People believe that nonsense, even in the Middle East. That culture was nomadic and originated in the central Asian steppe. Hardly seafaring or practical to develop intricate cuisine on horse back or in tents. Theirs was heavy on skewered and cured meats that were easy to carry or move live. The cuisine commonly claimed by Turks, is derived from Greek, Ancient Egyptian, Syrian/Lebanese and Persian primary with influence from trade with India and Europe (later). The Turks appropriated then developed their own variations.
@@rafisarkis4563 You are speaking about the very early (BC era) origins of the nomadic Turks and hence are being very selective of their history. It is like invalidating Germany because of its early Teutonic/Saxon etc tribes.
I am referring to the dynasties, specifically the last Turkish dynasty which was the Ottoman Empire (Osmani Empire). That last empire was huge and like ALL empires, absorb from the culture (you say 'appropriated') but leave heavily and much behind.
That empire ruled over Egypt for more than 300 years and even in the decline in early 1900's, still was very much present into the early '50s. Architecture, language, society, arts and of course culinary influence was even in that relatively 'modern time' still very much present.
The Turks, historically never denied what they absorbed from other cultures, being a country that was never dominated by another country.
Having lived in Cairo and Alexandria and knowing Egypt well (as well as having spent much time in Turkey) I would like to remind those who do not know, that after the last pharaoh, Egypt was ruled and dominated by several cultures and greatly benfited on all levels. There was a time when Egypt was considered the gateway to Europe, the most modern in music and film and admired much throughout the near and middle east. Then came 1953.
@@misottovoce The Turks overthrew the Mameluke Arabs in 1514 ACE NOT “early BC”. In other words after Christ. As for your rambling empire analogy, the British ruled over almost a third of the world, but they didn’t claim curry as their innovation. Many if not a majority of Ottoman achievements were made by minorities living in that empire at the time. Many were not allowed to speak their languages or practice their culture. Appropriation in and of itself is perfectly fine, revisionist history isn’t.
@@rafisarkis4563 Your words: 'That culture was nomadic and originated in the central Asian steppe.' True...and I repeat, you are speaking about the very early origins. You seem to be jumping around history...when did I (or you except for now) mention anything about the Mameluke Arabs? History is there for anyone to learn about it and learn from it. It is not revisionist to state historical facts...and I repeat, all the educated Turks I knew certainly acknowledged culinary roots and other strong influences into their culture. Most notably, Persian and Indian. The only 'revisionists' I have ever came across were those blinded by national pride and in denial. I am 73, traveled quite a lot, lived quite a lot, but have no more time for this nonsense. End of. Thank you.
This is just Shrimp Alfredo. 1950’s Italian American dish.
Leading with Mark Wiens and Mikey is pretty bold, but you didn't link them in your description, and that is a massive faux pas. Please correct that!!!! I am not going to finish watching your vid until you do! (Manners matter!)
Sorry mate, but i dont see anything SENSATIONAL about this dish. It's very heavy because of the cream and it has everyday ingredients. It's ok, but far from a sensation.
amazing fusion, but ur pasta died, i would say its because of taking pictures but usually u would want ur sauce to be done at the same time as the pasta. u dnt need the colander you can use tongs thats an even better idea so that ur pasta is fresh and u also take some pasta water which helps and good idea puting it into the sauce im sure that was ur touch of expertise.