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@giannicamina: #argentina #parati #humor

Gianni Camina🥰
Gianni Camina🥰
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Region: AR
Monday 13 April 2026 14:16:02 GMT
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Comments

arielnatalini493
elgalgo1 :
estás hermosa Mii amorr 😍♥️
2026-05-31 05:47:27
0
lalodeejay_ok
🅛🅐🅛🅞🅓🅙 :
🥰🥰🥰
2026-05-18 05:18:36
0
arielpikachu
pikachu! :
❤️❤️❤️
2026-04-19 20:45:04
0
candidorodriguezg0
candy perreo :
😋😋😋
2026-04-16 04:35:18
0
gustavocruz2438
ig @GustavoCruz :
💘
2026-04-15 16:37:02
0
juan.manuel.rodri2364
Juan Manuel Rodriguez :
❤️❤️❤️
2026-04-13 16:15:47
0
ryan_cristaldo
ryan_cristaldo :
💯💯💯🥰🥰
2026-05-19 04:50:42
0
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ben tabi kiiii
ben tabi kiiii
my favorite pasta of all time. ⭐️ #Recipe #pasta #comfortfood Ingredients: * 4 tbsp unsalted butter, plus 1 optional tbsp at the end * 1 cup julienned onion * 1 cup julienned yellow squash * 1 cup julienned zucchini * 1 tsp cayenne pepper, or a little less if you’re very sensitive to spice * ½ tsp white pepper, NOT black * 1 tbsp lemon juice * 2 cups heavy cream * ½ cup freshly grated Parmesan * ½ tsp salt Directions: Melt 4 tbsp butter in a saucepan over high heat. Add the onion, yellow squash and zucchini and sauté for about 2 minutes, until they just start to soften. Add the cayenne and white pepper and cook for another minute. Stir in the lemon juice, then add the heavy cream and Parmesan. Cook, stirring constantly, just until hot, smooth and creamy. Remove from the heat and stir in the salt. For an extra-rich finish, stir in that optional final tablespoon of butter. Best served over a fried chicken cutlet, but you can also cook shrimp directly in the sauce. If using shrimp, add them after the lemon juice and cook just until pink before adding the cream and Parmesan. This recipe is from Paul Prudhomme’s Louisiana Kitchen!
my favorite pasta of all time. ⭐️ #Recipe #pasta #comfortfood Ingredients: * 4 tbsp unsalted butter, plus 1 optional tbsp at the end * 1 cup julienned onion * 1 cup julienned yellow squash * 1 cup julienned zucchini * 1 tsp cayenne pepper, or a little less if you’re very sensitive to spice * ½ tsp white pepper, NOT black * 1 tbsp lemon juice * 2 cups heavy cream * ½ cup freshly grated Parmesan * ½ tsp salt Directions: Melt 4 tbsp butter in a saucepan over high heat. Add the onion, yellow squash and zucchini and sauté for about 2 minutes, until they just start to soften. Add the cayenne and white pepper and cook for another minute. Stir in the lemon juice, then add the heavy cream and Parmesan. Cook, stirring constantly, just until hot, smooth and creamy. Remove from the heat and stir in the salt. For an extra-rich finish, stir in that optional final tablespoon of butter. Best served over a fried chicken cutlet, but you can also cook shrimp directly in the sauce. If using shrimp, add them after the lemon juice and cook just until pink before adding the cream and Parmesan. This recipe is from Paul Prudhomme’s Louisiana Kitchen!

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