Creamy Shrimp Boil Pasta — Damn Delicious

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Creamy Shrimp Boil Pasta

Everyone’s favorite shrimp boil in pasta form with the most CREAMY garlic parmesan sauce seasoned with Old Bay, garlic and thyme!

So I took Butters to a herding class.

Yes, you read that correctly.

A herding class. Of real life sheep.

He actually had to take the instinct test first.

To see if he could actually herd sheep.

And he totally passed.

So as a proud corgi mama in honor of his A+, I made this.

Shrimp boil in pasta form.

The creamiest pasta form, with my go-to garlic parmesan cream sauce.

Except I seasoned the crap out of it with Old Bay, garlic and thyme.

Creamy Shrimp Boil Pasta

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Everyone’s favorite shrimp boil in pasta form with the most CREAMY garlic parmesan sauce seasoned with Old Bay, garlic and thyme!

Ingredients:

  • 1 pound cavatappi pasta
  • 1 tablespoon olive oil
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 pound medium shrimp, peeled and deveined
  • 3 teaspoons Old Bay Seasoning, divided
  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable broth, or more, as needed
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup corn kernels, frozen, canned or roasted
  • 2 tablespoons chopped fresh chives

Directions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside and drain excess fat.
  3. Season shrimp with 1 1/2 teaspoons Old Bay Seasoning. Add shrimp to the skillet, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  4. Melt butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  5. Gradually whisk in vegetable broth, heavy cream, Parmesan, thyme and remaining 1 1/2 teaspoons Old Bay Seasoning. Cook, whisking constantly, until slightly thickened, about 2-3 minutes. If the mixture is too thick, add more vegetable broth as needed; season with salt and pepper, to taste.
  6. Stir in pasta, sausage, shrimp and corn, and gently toss to combine.
  7. Serve immediately, garnished with chives, if desired.

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9 comments

What a great meal for comfort food! It looks warm, cheesy, and the flavors sound amazing. Love this dish!

Simply stunning! I love a shrimp dish. Hubby isn’t that bothered but I love it. Great job 🙂

You think this could end up being a pasta salad? This looks so yummy and I’d love to take it to a picnic or beach!

That sounds amazing!

I don’t have Old Bay seasoning or know what it is! So I substituted with another seasoning and this was a fabulous dish!! Rave reviews from the family too! Thank you.

This was scrumptious. Was a little too hot and humid to be standing at the grill so I just put the sliced sausage, garlic and corn in a pan and cooked it up a bit that way. Was quite easy to make also.

My mother and I cooked this meal together. I’m a fan of your P.F. Changs Chicken Lettuce Wraps recipe. This recipe was just as a delicious. I’m from Baltimore, Maryland and we love Old Bay. The sweet corn adds a great snap to each bite. Thank you for making your meals available!

ABSOLUTELY DELICIOUS! My family has an annual shrimp boil and this gave us the taste we love that we only get once a year. My family gave it 8 thumbs up and we barely had leftovers. I made it exactly as written, sans the chives simply because I didn’t have any on hand. I wouldn’t change a thing! This is definitely going in our regular meal rotation.

Loved this recipe! What a great idea.We do low country boils every Summer and love anything with Old Bay. The sauce is amazing! Definitely a keeper.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

Garlic Sesame Noodles — Damn Delicious

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Garlic Sesame Noodles

Easy peasy take-out style sesame noodles for those busy weeknights! It’s a simple, quick 30-min meal the whole family will LOVE!

Remember when I went to Brooklyn a few weeks back?

I had that epic pizza slice. With actual pizza toppings.

I know. It was kind of insane.

I didn’t just go for the pizza.

But I also went to attend an exclusive LEAN CUISINE tasting experience hosted at the Museum of Food and Drink.

There’s a legit museum of food and drink.

And I was fortunate enough to explore their popular exhibit, Chow: Making the Chinese American Restaurant.

The takeout boxes were hanging so beautifully from floor to ceiling, yet my eyes were glued to the fortune cookie dispensary.

Well, it didn’t quite fit in my travel bag to bring back to Los Angeles.

I did, however, fit 27 fortune cookies into my purse…

That I inhaled on the flight back home.

No, but really, it was such a treat to meet the LEAN CUISINE team of highly trained chefs.

I listened and watched in awe as they prepared a recipe inspired by their newest dish, learning about the nutrition and care that goes into each of their recipes.

And the highlight of the night was clearly this.

Their newest flavor of all: Garlic Sesame Noodles with Beef, made completely from scratch using fresh, quality ingredients – and something I really needed to faceplant myself into.

I got so excited, I immediately hopped on a flight back to LA with all those “stolen” fortune cookies.

But really, I needed to make this noodle dish for myself.

I tried to stick to the original recipe as much as possible, with garlic noodles, flank steak (LEAN CUISINE chefs used prime rib beef), carrots, bell peppers, and garlic with a soy garlic sauce.

So I’ll be here, skipping date night and eating up all these garlic noodles, and all of my fortune cookies for dessert.

You can follow LEAN CUISINE on Instagram, Facebook, Pinterest and Twitter for more recipe inspiration!

Garlic Sesame Noodles

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Easy peasy take-out style sesame noodles for those busy weeknights! It’s a simple, quick 30-min meal the whole family will LOVE!

Ingredients:

  • 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded
  • 1 tablespoon olive oil
  • 1 pound flank steak, thinly sliced across the grain
  • 1 red bell pepper, sliced
  • 1 carrot, thinly sliced
  • 1 head broccoli, cut into florets
  • 1 green onion, thinly sliced
  • 1/2 teaspoon sesame seeds

For the sauce

  • 1/4 cup reduced sodium soy sauce
  • 4 cloves, garlic, minced
  • 2 tablespoon browns sugar, packed
  • 1 tablespoons sambal oelek (ground fresh chile paste), or more, to taste
  • 1 tablespoon oyster sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil

Directions:

  1. In a small bowl, whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil; set aside.
  2. In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
  3. Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes; set aside.
  4. Stir in bell pepper and carrot to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes.
  5. Stir in Yaki-Soba, broccoli and soy sauce mixture until broccoli is tender and the sauce is slightly thickened, about 3-4 minutes.
  6. Serve immediately, garnished with green onion and sesame seeds, if desired.

*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Disclosure: This post is sponsored by LEAN CUISINE. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

What to Do in Hong Kong — Damn Delicious

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What to Do in Hong Kong

The ultimate Hong Kong travel guide! What to eat, where to go and what not to do. Everything you need to know is right here!

Here’s the ultimate guide of what to do in Hong Kong – what to eat and what to see – things you absolutely cannot miss!

What to Eat

1. Tim Ho Wan

Address: Shop B, C, & D, G/F, Seaview Building, 2 Wharf Road, North Point, Hong Kong, Hong Kong (multiple locations)

They said that this is the cheapest Michelin-starred restaurant in the world. And it sure is. And it may just be the best dim sum in the country too.

2. Kam Wah Cafe & Bakery

Address: G/F, 47 Bute St, Mong Kok, Hong Kong

Everything is just so good here. The milk tea. The French toast. The noodles.

The true star here is the pineapple bun.

And with just enough butter, this will be the best pineapple bun you can find in Hong Kong.

3. More Eggettes

Address: 17 Yu Chau St, Mong Kok, Hong Kong

They have so many fun-flavored eggettes (aka egg waffles).

I only came here for the taro starry.

4. Kala Cheese Toast

Address: G11, G/F, The Peak Tower, 128 Peak Road, Hong Kong (multiple locations)

Unicorn toastie! This is their signature grilled cheese sammie. And each cheese represents a different flavor:

  • RED: Tomato
  • BLUE: Lavender
  • GREEN: Basil
  • YELLOW: Cheddar, emmental, gruyere, mozzarella

I’ve had some mixed reviews about this one but seriously.

Guys, where else in the world can you get a rainbow grilled cheese like this?

5. Mammy Pancake

Address: Carnarvon Mansion, 8-12E Carnarvon Rd, Tsim Sha Tsui, Hong Kong

I tried to hit them all.

This one here is no taro starry.

But the matcha chocolate chip does come to a close second.

6. Street Food

No city trip would be complete without trying some of their local street fare. Take a walk around the stalls and restaurants by the Temple Street Night Market, the Mongkok market, the Midlevels Escalator or Graham Street.

You can try the curry fish balls, stinky tofu, siu mai, squid tentacles and pig intestines.

Also, always remember to carry cash around these stalls.

7. Urban Bakery Works

Address: Shop 322, 3/F, Landmark Atrium, Hong Kong

This was my favorite bakery for the following reasons.

  1. They open early during the week at 7:30AM.
  2. They have power outlets (but make sure to bring your converter).
  3. They have speedy free public wifi without a time limit.
  4. They have the best scrambled eggs.
  5. They have custard-filled croissants.

8. Tai Cheong Bakery

Address: 35 Lyndhurst Terrace, Central, Hong Kong

Egg tarts! You can’t forget about those.

Just don’t eat 13 in one night like I did.

8. Hello Kitty Chinese Cuisine

Address: Lee Loy Mansion, Canton Rd, Yau Ma Tei, Hong Kong

People come here for the children.

But I really just came for myself.

It was seriously too much cuteness all around.

What to See

1. Goldfish Market

Address: Goldfish Market, Mong Kok, Hong Kong

This was incredibly remarkable.

You’ll see huge crowds surrounding the dozens of bagged colorful fish of all colors and sizes, lining the walls of the shop.

2. Victoria Peak / Peak Tram

Peak Address: 126 Peak Road, Hong Kong, China

This is the highest peak on Hong Kong Island, and you’ll have a beautiful panorama view of Victoria Harbour, Hong Kong Island, and Kowloon.

Here’s an added bonus: among the coffee shops, shopping and dining, you’ll also find Kala Cheese Toast at the tower.

3. Fa Yuen Street Market

Address: 156 Fa Yuen St, Mong Kok, Hong Kong

I obviously did not cook anything in Hong Kong. I only ate.

BUT! I still love going to the local markets – seeing how they sell their produce, meats, fish and duck, of course.

I also did sample some of their BBQ pork.

You know, for research and development, of course.

4. Yick Fat Building

Address: 1048-1056 King’s Rd, Quarry Bay, Hong Kong

This iconic spot has been featured in many movies, like Transformers. Rumor has it that Michael Bay paid the tenants $12,000 if their apartment was shown/used. And it’s become a popular photo spot among tourists.

But I wanted to come and see this city of Quarry Bay, a city that is one of the most densely-populated areas in Hong Kong Island.

Now the Yick Fat Building is a public housing tenement, housing thousands of people. It’s quite a sight like no other of laundry hanging by the windows as you make your way through the meat markets and laundry shops.

How to Get Around

I personally found that this was the best way to get around – cheap and quick too. There are stations on every corner, and some trains come as quick as every 3-5 minutes.

You can purchase a single journey ticket each time at any of these machines.

But if you choose to use the MTR multiple times during your trip, I highly recommend obtaining the Octopus.

The Octopus is accepted all over the city, and you can use it for transportation, parking, retail outlets, self-service machines, leisure facilities, schools and online. The subway fares are a little cheaper too when using the Octopus.

Just think of it as a debit card for Hong Kong as you can reload as much or as little as you’d like. They will also refund your funds and your deposit when you turn in your card at the end of your trip.

You can obtain the Octopus at any station – just look for the customer service kiosk.

There’s also Uber in Hong Kong. It’s convenient for those days when you don’t really want to sweat and walk to the station.

But I found that the subway is substantially quicker!

Lemon Poppy Seed Pound Cake Muffins with Lemon Glaze — Damn Delicious

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Lemon Poppy Seed Pound Cake Muffins with Lemon Glaze

Ever since I was a kid, I was obsessed with Entenmann’s pound cake. I couldn’t even pronounce Entenmann and I just thought of it as Entertainment pound cake. But it didn’t even matter that I had the wrong name because every time I went to the grocery store with my mom, I knew exactly where the white box with the blue ribbon was. I’m not sure what made it so good – maybe it was all the preservatives and other crap in there – but it had this sticky, buttery topping that would just melt in your mouth. My mom would buy it for me quite often and I never let a single piece go to waste. It’s amazing how I wasn’t an obese child.

I haven’t seen Entenmann’s here in CA so it’s been about 10 years since I last had one of these babies (they don’t seem to be as popular as they were in NY). I’ve actually been meaning to recreate these at home but I never got around to it. But when I got the recipe for this week’s Muffin Monday, I couldn’t wait to finally try a homemade, preservative-free, pound cake.

The muffins were a bit denser than the usual muffins I make, mainly because a mixer was used to cream the butter and sugar, but it also had an amazing lightness to it. There was also just the right amount of lemon in it, both inside and on top with the drizzled glaze. Also, I can’t believe I didn’t realize this until now, but if you don’t use paper liners, the glaze can drip all around the sides, giving you maximum capacity for the glaze. Yes, I know, I’m a genius.

Now as much as I loved these muffins, they didn’t taste like the Entenmann’s. It wasn’t as sweet and buttery BUT that’s probably because my homemade version doesn’t have any crack in it. I do miss the Entenmann’s version of pound cake but I think I’ll stick with the lighter, more fluffy pound cake with just 1/10th of the calories of the store-bought kind.

Lemon Poppy Seed Pound Cake Muffins with Lemon Glaze (adapted from Taste of Home):

Yields 12 muffins

  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 tablespoon poppy seeds
  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice

Preheat the oven to 400 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

In a large bowl, combine the flour, baking soda and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.

Beat in eggs, one at a time, until well combined.

Beat in sour cream, vanilla and lemon zest until well combined.

Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.

Beat in poppy seeds just until incorporated.

Scoop the batter evenly into the muffin tray.

Place into oven and bake for 14-16 minutes, or until a tester inserted in the center comes out clean.

To make the glaze, combine the confectioners’ sugar and lemon juice. Whisk until smooth. If the glaze is too thick, add more water as needed.

When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. (A squeeze bottle or Ziploc bag is perfect for this.)

Allow glaze to set before serving.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Sheet Pan Breakfast — Damn Delicious

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Sheet Pan Breakfast

Toss everything onto a sheet pan for perfectly cooked eggs and crispy roasted Parmesan potatoes! No more fussing on the stovetop!

​You guys know I love a sheet pan meal.

I love it even more when you literally don’t have to clean up anything.

And you could do just that by simply lining your sheet pan with Reynolds Wrap® Parchment Paper.

Here’s what you do.

  • Line the pan.
  • Add your potatoes.
  • Roast them.
  • Stir in butter. Because. Well, you always need butter.
  • Slide in your eggs.
  • And bake again until desired doneness.

Your potatoes come out perfectly buttery, crisp-tender.

And I love a runny yolk oozing throughout.

I’m also not sure who invented this.

Because I’m sure I’m not the first to do this.

It’s also genius to dip your potatoes into that pool of yolk.

Sheet Pan Breakfast

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Toss everything onto a sheet pan for perfectly cooked eggs and crispy roasted Parmesan potatoes! No more fussing on the stovetop!

Ingredients:

  • 2 pounds red potatoes, halved
  • 2 tablespoons olive oil
  • 1/4 cup freshly grated Parmesan
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • 2 tablespoons chopped parsley leaves

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with REYNOLDS WRAP® PARCHMENT PAPER.
  2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, Parmesan, garlic and Italian seasoning; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 20-25 minutes, or until golden brown and crisp.
  4. Remove from oven and stir in butter until melted, about 1 minute.
  5. Create 4 wells; add eggs, gently cracking the eggs throughout and keeping the yolk intact.
  6. Place into oven and bake until the egg whites have set, an additional 8-12 minutes.
  7. Serve immediately, garnished with parsley, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Disclosure: This post is sponsored by Reynolds Kitchens. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

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12 comments

Love this idea, looks delicious

Savory breakfast is my favorite meal. This is such a great idea and it looks delicious. Definitely need to give it a try. Those potatoes.

Great Recipe. I have to say I’ve never been into cooking and I’m a pretty picky eater. I’m having a hard time finding anything I don’t like on your website. I’ve tried several recipes from the site as well as your cookbook. My kids eat your recipes which is huge because they are pickier than I am. The salmon gyros are a weekly meal for us. Keep up the great work and thank you for sharing your passion. I look forward to your pressure cooker recipes.

Certainly a filling breakfast for the family! Nice work (: