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@mollyplahn: check out the blue light glasses I’m wearing from @These Glasses #theseglasses #fyp #foryoupage

molly
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Thursday 11 November 2021 22:54:55 GMT
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aylaresnick
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@tohardavis656 LITERALLY
2021-11-11 23:28:01
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#davidbowie // The stars do look very different today. // David pls come back from Mars we miss you. #wecanbeheroes #davidjones #ziggystardust #lifeonmars #davidbowieedit
#davidbowie // The stars do look very different today. // David pls come back from Mars we miss you. #wecanbeheroes #davidjones #ziggystardust #lifeonmars #davidbowieedit
#cutemaxxing
#cutemaxxing
Creamy Garlic Seafood Stuffed Shells with Shrimp Ingredients: 20 jumbo pasta shells 1 lb large shrimp, peeled and deveined 2 tablespoons butter 4 cloves garlic, finely minced 1 tablespoon olive oil 1 cup ricotta cheese 1 cup shredded mozzarella cheese, divided 1/2 cup freshly grated Parmesan cheese 1 cup heavy cream 1/2 cup chicken or seafood broth 1 teaspoon Italian seasoning 1/2 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon freshly cracked black pepper 1/4 teaspoon red pepper flakes, optional 1 tablespoon fresh lemon juice 2 tablespoons fresh parsley, finely chopped Directions: 1. Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish with butter or olive oil to prevent the stuffed pasta shells from sticking during baking. 2. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Carefully add the jumbo pasta shells and cook according to the package instructions until just al dente. The shells should be tender enough to fill but still firm enough to hold their shape during baking. 3. Drain the cooked pasta shells in a colander and rinse them briefly under cool water to stop the cooking process. Arrange them in a single layer on a clean tray or baking sheet so they can cool without sticking together or tearing. 4. Prepare the shrimp by peeling and deveining them if necessary. Rinse briefly under cold water and pat thoroughly dry with paper towels to remove excess moisture. 5. Place a large skillet over medium heat. Add the butter and olive oil, allowing the butter to melt completely and combine with the oil. 6. Add the finely minced garlic to the skillet and sauté for approximately 30 seconds, stirring constantly until fragrant. Avoid browning the garlic, as it can develop a bitter flavor. 7. Add the prepared shrimp to the skillet in a single layer. Sprinkle with the paprika, salt, and freshly cracked black pepper. 8. Cook the shrimp for approximately 2 minutes on each side, turning once, until they become pink, opaque, and just cooked through. Avoid overcooking because the shrimp will be heated again during baking. 9. Remove the cooked shrimp from the skillet and transfer them to a cutting board. Reserve several larger shrimp pieces for decorating the finished dish, then roughly chop the remaining shrimp into small, bite-sized pieces suitable for stuffing inside the pasta shells. 10. In a medium mixing bowl, combine the ricotta cheese, 1/2 cup of shredded mozzarella cheese, freshly grated Parmesan cheese, Italian seasoning, and approximately 1 tablespoon of chopped fresh parsley. 11. Add the chopped cooked shrimp to the cheese mixture. If using red pepper flakes, sprinkle them into the filling at this stage. Stir gently with a spoon or spatula until all the ingredients are evenly combined and the filling becomes thick and creamy. 12. Return the skillet used for cooking the shrimp to medium-low heat. Keep the flavorful garlic butter and shrimp juices in the pan to enhance the cream sauce. 13. Slowly pour the heavy cream and chicken or seafood broth into the skillet. Stir gently, scraping the bottom of the pan to incorporate any remaining garlic and flavorful browned bits. 14. Bring the cream mixture to a gentle simmer over medium-low heat. Cook for approximately 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly while remaining smooth and pourable. 15. Taste the garlic cream sauce and adjust the seasoning with a small amount of additional salt or black pepper if needed. Remove the skillet from the heat. 16. Spoon a thin layer of the prepared garlic cream sauce across the bottom of the greased baking dish. This helps keep the pasta shells moist and prevents them from sticking during baking. 17. Carefully open each cooled jumbo pasta shell and fill it generously with approximately 1 to 2 tablespoons of the shrimp and cheese mixture. Use a small spoon to distribute the filling evenly without tearing the pasta. 18. Arrange the stuffed shell
Creamy Garlic Seafood Stuffed Shells with Shrimp Ingredients: 20 jumbo pasta shells 1 lb large shrimp, peeled and deveined 2 tablespoons butter 4 cloves garlic, finely minced 1 tablespoon olive oil 1 cup ricotta cheese 1 cup shredded mozzarella cheese, divided 1/2 cup freshly grated Parmesan cheese 1 cup heavy cream 1/2 cup chicken or seafood broth 1 teaspoon Italian seasoning 1/2 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon freshly cracked black pepper 1/4 teaspoon red pepper flakes, optional 1 tablespoon fresh lemon juice 2 tablespoons fresh parsley, finely chopped Directions: 1. Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish with butter or olive oil to prevent the stuffed pasta shells from sticking during baking. 2. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Carefully add the jumbo pasta shells and cook according to the package instructions until just al dente. The shells should be tender enough to fill but still firm enough to hold their shape during baking. 3. Drain the cooked pasta shells in a colander and rinse them briefly under cool water to stop the cooking process. Arrange them in a single layer on a clean tray or baking sheet so they can cool without sticking together or tearing. 4. Prepare the shrimp by peeling and deveining them if necessary. Rinse briefly under cold water and pat thoroughly dry with paper towels to remove excess moisture. 5. Place a large skillet over medium heat. Add the butter and olive oil, allowing the butter to melt completely and combine with the oil. 6. Add the finely minced garlic to the skillet and sauté for approximately 30 seconds, stirring constantly until fragrant. Avoid browning the garlic, as it can develop a bitter flavor. 7. Add the prepared shrimp to the skillet in a single layer. Sprinkle with the paprika, salt, and freshly cracked black pepper. 8. Cook the shrimp for approximately 2 minutes on each side, turning once, until they become pink, opaque, and just cooked through. Avoid overcooking because the shrimp will be heated again during baking. 9. Remove the cooked shrimp from the skillet and transfer them to a cutting board. Reserve several larger shrimp pieces for decorating the finished dish, then roughly chop the remaining shrimp into small, bite-sized pieces suitable for stuffing inside the pasta shells. 10. In a medium mixing bowl, combine the ricotta cheese, 1/2 cup of shredded mozzarella cheese, freshly grated Parmesan cheese, Italian seasoning, and approximately 1 tablespoon of chopped fresh parsley. 11. Add the chopped cooked shrimp to the cheese mixture. If using red pepper flakes, sprinkle them into the filling at this stage. Stir gently with a spoon or spatula until all the ingredients are evenly combined and the filling becomes thick and creamy. 12. Return the skillet used for cooking the shrimp to medium-low heat. Keep the flavorful garlic butter and shrimp juices in the pan to enhance the cream sauce. 13. Slowly pour the heavy cream and chicken or seafood broth into the skillet. Stir gently, scraping the bottom of the pan to incorporate any remaining garlic and flavorful browned bits. 14. Bring the cream mixture to a gentle simmer over medium-low heat. Cook for approximately 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly while remaining smooth and pourable. 15. Taste the garlic cream sauce and adjust the seasoning with a small amount of additional salt or black pepper if needed. Remove the skillet from the heat. 16. Spoon a thin layer of the prepared garlic cream sauce across the bottom of the greased baking dish. This helps keep the pasta shells moist and prevents them from sticking during baking. 17. Carefully open each cooled jumbo pasta shell and fill it generously with approximately 1 to 2 tablespoons of the shrimp and cheese mixture. Use a small spoon to distribute the filling evenly without tearing the pasta. 18. Arrange the stuffed shell
#griffith #berserk #edit #griffith #berserk #thedarktriad
#griffith #berserk #edit #griffith #berserk #thedarktriad
Estão circulando imagens da Marcha para Exu como se tivessem relação com Lula e movimentos da esquerda. Mas é preciso separar os fatos da desinformação. O Brasil é um país laico, onde a liberdade religiosa deve ser respeitada. Usar imagens de uma manifestação para atribuir a ela uma ligação que não existe é uma prática que precisa ser denunciada. Antes de compartilhar, verifique a informação. A verdade não pode ser vítima da disputa política.
Estão circulando imagens da Marcha para Exu como se tivessem relação com Lula e movimentos da esquerda. Mas é preciso separar os fatos da desinformação. O Brasil é um país laico, onde a liberdade religiosa deve ser respeitada. Usar imagens de uma manifestação para atribuir a ela uma ligação que não existe é uma prática que precisa ser denunciada. Antes de compartilhar, verifique a informação. A verdade não pode ser vítima da disputa política.
i drink wine~adele #applemusic #musiclyrics #wins_lyricsss #foryoupost #trending #fypシ #trend #foryoupage #viral #idrinkwine #adele
i drink wine~adele #applemusic #musiclyrics #wins_lyricsss #foryoupost #trending #fypシ #trend #foryoupage #viral #idrinkwine #adele

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