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Top 3 Weeknight Pasta Videos from Giada De Laurentiis | Food Network

Byamazingfoodstv


You can make ALL of these top comforting pasta dishes from Giada in 30 minutes or less!
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0:00 – Intro
0:04 – Penne with Shrimp and Herbed Cream Sauce
3:33 – Fettuccine Alfredo
7:57 – Italian Helper

Get the recipes:
Penne with Shrimp and Herbed Cream Sauce:
Fettuccine Alfredo:
Italian Helper:

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Top 3 Weeknight Pasta Videos from Giada De Laurentiis | Food Network

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38 Comments

  7. Is anyone else cringing every time she uses the spoon from stirring the meat to stir the pasta water and back again? 😅😂 Also, you can tell she’s made of money the way she doesn’t care how much shallot she “trims” off when peeling it to chop for the recipe…

  21. Never heard of selfish pasta with parmesan and cream. Scratching my head here. Being married to a Napolitano for 18 years and being in the family for 24, I never saw my husband, mother in law, father in lar, no in laws of friends mix shell fish with cream and parmesan. Sorry Giada!

  25. What do you think of this. THE Giada amonhg the Giadas PROFESSIONAL CHEFF TRAINED THINK went To le Cordon Bleu scholl Paris or simething similar. What If you tell cooking schools to do a 2 week initial course on ESSENTIAL PHYSICS CONCEPTS IMPORTANT RELEVANT TO COOKING: HEAT COLD ; SIZE OF DISHES RATIONS WHY SHAPE STRUCTIRE OIF DIFFERENT PASTAS DO HAVE DIFFERENCE WHEN CIOOKED HIW THEY ARE CONSUMED AND COOK; HOW DIFFEERENT SAUCES COMPOSITIONS ADD TO B EST FLAVOR OR NOT WHEN PORTIONS DO THIS BEST %s I MEAN; WHY WINES ( AND MAYBE OTHER WEEK ONLY TO WINES DIFFERENCES HOW CLIMATE PHYSICS DO THIS BEST OR NOT TO HGARVEST TO TYPES OF SEEDS OF GRAPES RAISINS; WHAT DRY FRUITS CONTRIBUTE TO OUR DIET AND NOT….I THINK YOU GET THE IDEA. COOKING IS CHEMISTRY ESSAYS EXPERIMENTS BASED ON PHYSICS… SORT OF… THINK THERE WAS WHEN CHILD AN A MARIA JORDAN MOVIE ON THIS OR SIMILAR JUST REMNEMBER WRITING THIS THAT WAS FUNNY COMEDY WHAT IF MAKE THIS INITIAL COURSE IN THERE SPOECIFIC NOT WITHIN CIOURSES GO BY LEARN BI)T AND BIT OF POHYSICS CHEMISTRY RATHER THESE SINXCE START…COOKS MIGHT ENJOY THIS…SOME WILL EVEN STUDY THIS SERIOULSY OR GRADUATE TO HIGHER LEVEL STUFF CURIOSITY ONLY NOT TO DEGREE ONLY TO FUN LEARNING…

  27. Is it just me or is she becoming more americanized over time? I know she is American, but her early recipes were much more true to what Italian/Mediterranean cooking is actually like. Now it feels like she's just making junk food, especially that Italian Helper nonsense.

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