Weeknight Pasta Recipe with Jacques Pépin
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- All you need for a quick and delicious weeknight dinner is some fresh veggies, a bit of shrimp, and plenty of garlic zapped in the microwave then tossed with your favorite pasta. Cook along with Jacques Pépin in his home kitchen, and get inspired for your next meal!
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Founded in 2016 by the Pépin family, the Jacques Pépin Foundation strives to enrich lives and strengthen communities through the power of culinary education. Learn how the JPF shares “Happy Cooking” for all at jp.foundation
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Merci Chef !
Made this tonight, substituting mushrooms for the zucchini, and it was wonderful. One of the great things about M. Pépin is the flexibility of his approach. You can follow the contours of his recipe but add this, take that out, use more or less of the other thing. Whatever suits your taste. His relaxed, non-doctrinaire attitude toward cooking has made me much more confident and effective in the kitchen.
Sounds like a great substitution! Thank you for this kind comment. - CC from JPF
I’ve watched Jacques forever, I never tire of watching him cook! Jacques is the best!
Simply delicious. Thanks Chef.
After reading all the Pearl-clutching regarding the microwave use, I decided to actually try this last night. Used zucchini and onions from the garden, also used peas instead of corn. This was delicious-going in the regular rotation.
So glad you enjoyed it! A fresh harvest from your own garden makes everything taste better. - CC from JPF
I love how he bites the pasta and drops it back into the water. That's how things go down in my kitchen also lol. People who get bent out of shape about things like that have never cooked for a full household.
That water is literally boiling - no mouth germs will survive, it's all good!
@@glamdolly30 I totally agree. I'm the sort of person who will use one pair of tongs to flip bacon at the start, and then another pair toward the end so I'm not imparting any uncooked bacon germs onto the cooked bacon when serving. But I do draw the line somewhere. Anything getting plunged into boiling water gets a pass. I don't even think twice about it. Heck, if I were cooking bacon and boiling potatoes or something, I could dip the "raw bacon tongs" in the boiling water for a few seconds and boom, good enough to serve with. The books say it's not quite "sterilization", but it's good enough. It's food, not surgical equipment.
@@tom_somethingI hear ya! when I grill I take the tongs or the spatula and put them under the lid and heat them up. Germs dead. Can do the same inside under a pan cover to steam them hot.
My only gripe with this is, he threw it back into the water. Not because I'm a germaphobe, but because I'm addicted to pasta. I sneak bites throughout the cooking process, even raw. lol
@@tom_something 'It's food, not surgical equipment'. My favourite online wisdom of the day!
I used to watch Jacques and Julia Child on PBS from time to time as a kid. To be able to still watch him cook and make these wonderful dishes, I'm always learning. I've deboned chickens using his method and get faster every time. He's a great man so much talent.
That's amazing! Practice makes progress, so keep deboning those chickens and soon you'll be as fast as Jacques! - CC from JPF
Don’t Forget Jaques was a world class chef in the South of France and New York City before I was born. And I am 63! Chef Pepin is my hero and I only wish I could eat one of his meals! If my memory is correct, I think I watched his PBS shows in the late 70’s in High School, certainly in the ‘80’s. God bless you Chef Pepin, I learned more from you than anyone.
was that shrimp raw?!!!
@@zoizamani1678 Not after he microwaved it for 6 minutes
Wow. Super quick, unpretentious and nutritious, and using what you have to hand. And the microwave is so often overlooked and underused, but they are speedy and energy efficient. I love how Jacques breaks through those snobby, cheffy barriers :) All in all, winner, winner, fishy dinner lol
lol yeah I was laughing at first, but its quick efficient home cooking, he don't give a damn. he's like the reason I still use non stick pans, when all these other chefs dog them so much
Pepin is an icon of the cooking world - He is simply one of the best!
Not if he is using a microwave, he is not! 😝
You clearly haven’t seen many chef’s cooking, if you think he’s the best
@@nigellee9824 I said he is one of the best - you better learn to comprehend
In all my years of watching this Chef at Culinary institute of America, or in the home on my day off. I never would never believed that he would microwave. But it work👍🙏. To a great Chef thank you.
I watch loads of his videos. I have upped my cooking game immensely because of Jacques. I've gone from not really understanding how to make things tasty. To understanding. I've gone from little confidence in the kitchen to confidence.
I can always tell that cooking is a labor of love for Jacques.
How lucky are we? Such a kind, smart man. And, his daughter, Claudine, is his #1 fan.❤
Nailed it right there my friend. Ici on monge bien!
I just woke up from a bad dream until my notification pops up that there's a new video from your channel and I feel a little better. 🌟
❤ love him so much too ❤ always makes me happy
Yes, I agree... a national treasure indeed.
The world's greatest chef
Hes the greatest❤ love n respect this wonderful gentleman❤❤❤❤
mY favorite Chef!!! So happy to see you M Pepin! please take care you still need to teach us so many many many more recipes! 🥰🥰🥰
I've been watching him and Julia since the 70's and I always learn something.
I could watch him chop for days.
Agreed. Watching him dispatch a clove of garlic back in his early years on TV was an absolute master class.
I adore this Man and have since I first saw him on PBS so many years ago. Where has the time gone.
His shows with Julia Child were so funny. The way Mr.Pepin spoke about his wife was so heartwarming especially the way she liked her eggs. :)
The best of health and happiness to you , Mr. Pepin.
For all those who are confused….
He is using what he has in his fridge to make a wholesome meal and he is using the microwave to make it fast and easy and less dishes….
If you have never had kids, I doubt you understand. Not everyday can be a five star meal.
He is simply showing you what can be done.
Get off your high horse and stop insulting a man thats a culinary god…
JP is just keeping it shrimple.
I just don't see any reason to not just saute all of that stuff instead of putting it in the microwave. It's one more pan, and probably less time.
@@jonkirk2029then cook how you want it some people don’t have stoves.
@@jonkirk2029, if you are ever invited to dinner at his house you must not go.
@@jonkirk2029 You make a fair point, saute in olive oil gives the prawns and vegetables colour and additional flavour (especially courgette, which I think is horribly tasteless). But there's certainly a case for using the microwave for speed/convenience.
If it were anyone else, I’d say, “Microwave? What?!?” But since I’ve seen Jacques use it, I’ve allowed myself to drop that attitude, saying, “It must be okay!” Thank you for showing us many ways to enjoy a home cooked meal in these crazy busy days.
He makes pasta primavera the same way, heats up the vegetables briefly to soften them. It works
@@mervinprone I think I’ve seen that one. And I’ve tried it! I agree, it works!
I agree. He did a sauce once that used ketchup and I had the same reaction. Now it’s a family favorite, made dozens and dozens of times!
I have literally grown up watching this man cook and he's so wonderful. When him and Julia Child got to cooking shenanigans it was magic❤
Glad to see him cooking 🍳 too ❤ awesome chef 👨🍳
I'm enjoying the people posting from their mother's basement insulting this culinary legend. It's as entertaining as a concert.
This man is a national treasure!
Lean Cuisine, done right.
So many of his recipes are just common sense but Jacques really brings them to life.
Best dinner! J’aime beaucoup ❤
What a great family meal. Summer vegetables and shrimp make for a wonderful dinner
Just one thing different for my humbleness to this True Master...
I would saute the main mix adding the shrimps with a minute to finishing at the end of the cooking...
Love You Chef Genius Pepin...
❤❤🙏🙏
I hope his headstone says, "maybe a dash of more olive oil, never hurt" because i think i've heard him say it 100 times :)
And maybe a few ‘shives’ 😊on top!
And "...a little butter, it never hurts."
I'd make a lemon butter garlic sauce with white wine and pepper. And grilled baguette on the side. 😊
Always amazing...thank you for sharing and best of health...
Never fails to surprise me, what a legend. I could see where it was all going until he said "Microwave"
Another cracking recipe, can't wait to try
Microwave and Jacques Pepin, and I thought I couldn't love this chef any more!!
Another outstanding and simple recipe from the best Chef in the world.
Totally healthy and not difficult, yummy and nice enough to serve to your family ❤
A great simple meal for a crowd at the beach. I can't wait to get there and make this for supper. Thanks for all the years, Chef, you're an American Master.
🤯 Jacques made shrimp in the microwave! Genius! Now I HAVE to try it because there are days when I want to eat something heavenly but can't bring myself to scrub one more pan...thank you chef for being my Yoda since I was like 7, you're still the best ❤️ 😍🥰
Right?! Not every day can be a sauté pan day -- some days are microwave days. So glad you're going to give this technique a try! - CC from JPF
So delicious and shrimple!
SHRIMPLE! Brilliant! 🧡 🍤 - CC from JPF
Love you Jacques! Thanks for everything you've done!
Oh Jacque, what lovely memories come back to me as I watch your effortless handling of a kitchen. I remember my old Masters at school when I was an apprentice in Denmark with much affection and joy. Good old world manners.
I don’t use microwaves
I use a steamer
Then a sauce pan put the veggies with the butter add the garlic add the pasta I’m good thanks for the recipe!!! From one chef to another!!!
Beautiful, light & healthy -- thank you sir!
All my favourite things to eat xxx thanks ...also so healthy
Maybe a dash more of olive oil, never hurts. Meanwhile, 2 tablespoons later. I just love the way he cooks.
I made this dish tonight. My husband loved it; he said it was better than he has ordered at restaurants around our area. One thing that helped was quality local shrimp. We are very close to the Atlantic Ocean here in Flagler Beach, FL. I went to a fish market in Flagler Beach and bought their local shrimp. It turned out awesome. Thanks Jacques for your recipe. My husband wants me to make this frequently.
Wonderful! Fresh and local ingredients take every dish to the next level -- and local shrimp sounds like an incredible treat! 🍤 - CC from JPF
Beautiful.
Unusual recipe I think, but will try it out. Looks good.❤
We love you, as always, Jacques! Your dashes of olive oil are like mine. 😉 I’m going to tell my wife from now on, “Eet nevaarre ‘urt!”.
Simply the Best! Thank you, sir!
I love his dishes: simple, easy to make and delicious.
Love these short videos. Listening to Jacques brings back good memories of my childhood. ❤️
Gracias, chef, you are the best! Thank you for sharing your vast knowledge of your art form, experience, congeniality, and wisdom with us!
or merci!
You are the honest Chef ❤❤❤
This recipe is perfect for me, after a hectic work day. Master Chef Jacques just gave me another delicious idea for my meals and I am tuned in for more! Merci mille fois!
Simple but elegant. Thank you chef.
Yes CHEF ❤. The knife skills. Keep it up. Blessings.
I did not have all the ingredients Jacques had in the video but I used the same technique he taught here and the dish came out great. Easy and tasty and inexpensive for a weekday dinner. I diced zucchini, onions, garlic, tomatoes, and the wrapped up cooked kielbasa sausage you get at the grocery store. Added olive oil, salt, pepper, and Italian seasoning. As Jacques advised, I covered the dish with a paper towel (I soaked my paper towel and wrung out the water to keep the mixture moist). Microwaved on high for about 4 minutes and then stirred the mixture and microwaved for around 3 more minutes until the sausage was warmed through. Then I added cooked spaghetti (linguini not available where I am). Mixed all together, added some good ol’ parmesan cheese from the green canister (“real” parmesan where I am is too expensive and outside the budget lol), and some more olive oil as Jacques did too. It was great and everyone liked it. Thanks Jacques for the skills and advice you taught here .
Who needs Gordon Ramsey or White when there's a master like chef Pepin?
Perfect, will be making this, thanks Chef Pépin
Jacques is the goat
His knife skills are epic!
Dearest ,
Well wishes , just finished the perfect grilled steak , and was just like yours !!! Used the butter but with out the anchovies , did rosemary !! What a trip ! Lov you
Beautiful dish!
Yum! Thank you sir. I'll be preparing this soon.
I have all these ingredients in my fridge, (frozen shrimp but it will work) perfect for a busy day and not a lot of time. Merci Jacques .
Oooh, keeping frozen shrimp on hand is a great idea for a quick and tasty dinner. I hope you enjoyed it! - CC from JPF
U r one of my favorite chefs
Chef is a treasure❤️
Cheers Jacques
Simple, elegant and obviously very tasty!
Mmmm!! I can almost taste it. Thank-you once again. Cheers.
Such a great example of prepared a quick, simple, and delicious meal for any day of the week. A very inspiring recipe/ & method.
My admiration, appreciations, and thank you to M.Pepin.
All the very best.
It's always a great pleasure watching 👀 😀 😊 chef Jacques pepin w julia childs I've learned a lot about cooking of course, not so good as they are thanks for posting these cooking videos 😀 😉 😊 😋
Perfection❣️Speedy, nutritious, delicious dinner❤️🔥👏🏻✌🏻
I've heard Jacque talk about his preferred doneness for pasta before in one of the kqed shows from years ago. But in that instance he added "....and my mother-she liked pasta WELL DONE"! it was hilarious!
Yes! It's all about personal preference. Everybody probably has a smushy pasta person in their life. - CC from JPF
I've followed Jacques on his FB page for years where he shares his 'homestyle' cooking and easy meal ideas for those of us that aren't "chefs" and appreciate and enjoy his culinary experience.
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This guy is great.
Looks delicious. Thank you Chef.
Thank you pepin y whatch you all the time ❤😂❤😅❤😅
I'm so excited to find your channel! I used to watch your show with my mother when I was growing up. I remember you also used to have your daughter on. Can't wait to let my mom know you're still cooking
What a sweet memory! Jacques and Claudine are still cooking together every chance they get, and Claudine is the President of our Foundation. Say hi to your mom for us! - CC from JPF
Thank you.
Chef I've learned so much from your video tutorials, merci!
Thank you for sharing....do l wish l could sit down with you Jacques to a meal prepared by you...life long dream !!
Exatamente como eu faço no Brasil. A única diferença é que corto a abobrinha em tiras bem fininhas Julliene.
Merci Chef
There's nobody better!!!
National treasure!
Thank you for this easy and simple recipe, it works well for people who are busy/lazy. So excited about your new channel, hope KQED will still have your videos too! 😊
Everybody gets a little busy or a little lazy sometimes! 😉 And yes, our friends at KQED will continue to share video clips from Jacques' classic shows. - CC from JPF
I just watched your video.i
Im excited .! !!! . What i heard 1st was the knife cutting sound on the chopping board. Waking up my sences .
Love your channel. ❤.
Valerie from Portland Maine
Glad you enjoyed this video! Isn't it amazing how cooking ignites all of the senses? - CC from JPF
Jacque is a treasure.
I make my salad the same way, I just put a bit of vinegar then some olive oil right on top. Linguine looks great too I’m gonna make that perfect for summer
Great!
Classic Pepin, "its really just a question of taste."
Pendleton shirt looks good on Chef😊❤
Wonderful!
And another lovel
Awesome real everyday cooking, some people think cooking has to be restaurant style it’s not
His dishes are better than some restaurants 😊
@@Linda-j7k3l yes agree
I never thought I’d see him put shrimp in the microwave to cook,
That’s fast food
Jacques loves quick and simple meals and uses every tool at his disposal in the kitchen -- even the microwave! If they have them at your local library, you might want to check out his books "Fast Food My Way" (my personal favorite!) and "More Fast Food My Way". - CC from JPF