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Quick shrimp pasta with mushrooms, zucchini, and tomatoes, seasoned with Spice World's Habanero Pineapple blend. The whole dish comes together faster than ordering takeout, and you can swap in chicken, beef, or tofu instead.
Quick shrimp pasta with mushrooms, zucchini, and tomatoes, seasoned with Spice World's Habanero Pineapple blend. The whole dish comes together faster than ordering takeout, and you can swap in chicken, beef, or tofu instead.
¡Hey everyone! Today I am here with Spice World and I'm going to be using some of their international spice blends. And I'm going to make a shrimp and vegetable dish today. So the first thing I'm going to do is I'm going to start by putting a little olive oil in the pan. I'm going to add some mushrooms, some zucchini, And if you don't like one of these, leave it out and use your favorite. Now we're just going to get these sautéing. Once the vegetables are par-cooked, just right about here, we're going to add the shrimp. That's what I'm on. Now you'll see that the mushrooms and the zucchini are going to soak up that olive oil, so if you don't have enough oil, you can always add a little bit more, but I think we'll be fine here. And we're going to let this cook. Now the great thing about using these different spice blends is you can make a different flavor every night when you cook. You can use pasta, you can use rice, you can use your favorite grain. Instead of shrimp, you can use chicken, you can use beef, you can use tofu if you like. Whatever your favorite protein is, whatever your favorite vegetables are, it's easy to create something that your family and you are going to love to eat, especially with the ease of the premade spice blends. I was actually wondering which one I was going to use today, and I was going back and forth between the Chili Onion, the Habanero, and then the Fire Roasted Fajita. Because you know, this spice is not just for fajitas, it's for lots of other things. So now we've got this pretty much cooked. I'm going to add some sliced cherry tomatoes, grape tomatoes, for some color. And a little extra pop of sweetness. Now that this is almost done, what I'm going to do is I'm going to add in some of more Habanero Pineapple. Now depending upon how you like heat is how you want to regulate how much you want to put in. I want a little bit more heat in here, so I'm going to go, ah, probably with about a teaspoon and a half. Mix this up a little. Mmm, this is almost just enough to eat just like it is. It's a delicious looking dish, and you should smell it. Alright, so now we're going to add a little bit of pasta. I happen to have some spinach fettuccine on hand, so I'm using that. Gonna add the pasta right in the dish. Let's fork it all around. Mix it up. And if you think you need a little bit more seasoning, don't be afraid to add it. This is perfect for what you're gonna use. Oh, I wish you could smell this. This is just fantastic. All right, so this is basically done. If you want a little bit more liquid in it, you could put some of your favorite stock in, or you could add a little bit more olive oil and loosen it up. So if you wanted to add just a little bit more— there we go, it's a little bit more oil in it. Okay, now people eat with their eyes, and one of the most important things you can do is make the dish look pretty. So I'm just gonna add a little sprinkle of parsley just to get a little bit more pop of color in here. All right, that's about all. Turn this off. Plate it up. Let's get our fettuccine in there. Let's get vegetables. Oh my goodness, this looks amazing! A little bit more parsley, again because we eat with our eyes. There's the finished dish. And how long did that take me to make it? You watched me right here in front of you cook it up, so you can have this finished delicious shrimp and pasta dinner, or whatever you want to make, faster than you can go get takeout. Bon appétit.
