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@solti.topup.cente: 🔥🏆 DASHAIN CUP IS HERE! 🇳🇵 | GZE PRESENTS THE ULTIMATE FREE FIRE TOURNAMENT 🔥 | FREE ENTRY 🎟️ | TOTAL PRIZEPOOL 400+ NPR 💰 | 1ST PRIZE 200, 2ND PRIZE 100, 3RD PRIZE 80 & MVP 60 🥇 | REGISTER OPEN FROM 13 OCTOBER 🚨 | SQUAD READY RAKHA, YO DASHAIN MA GAME HALLAUNE PALO HO! 🔥⚡ | WHO WILL BE THE NEXT CHAMPION? 👑🎮 #DASHAIN CUP #FreeFireNepal #GZEPresents #FreeFireTournament #EsportsNepal

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Wednesday 07 October 2026 03:26:43 GMT
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saugateyy69
Saugateyy9 :
dm check
2026-10-07 09:38:03
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how to apply
2026-10-07 06:39:59
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Thời tiết này nhà có mấy đứa nhỏ là phải chuẩn bị sẵn em “ siro ho Methorphan Bee “ để phòng hờ khi ho hen là cho uống liền mới ổn. #Methorphan #SirohoXithong #Traphacotaitro #5663ldc
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Garlic Butter Shrimp Linguine with Parmesan & Garlic Biscuits 🍤🍝 This plate is weeknight comfort food with restaurant vibes—tender linguine tossed in a glossy garlic-butter Parmesan sauce, juicy shrimp tucked into every forkful, and warm golden garlic biscuits riding shotgun. A little chili gives it some kick without stealing the show. 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 For the Shrimp Linguine - 12 oz (340 g) linguine - 1 lb (450 g) medium or large shrimp, peeled and deveined - 2 tbsp olive oil - 5 tbsp unsalted butter, divided - 5 cloves garlic, finely minced - ½ tsp red pepper flakes - ½ tsp Italian seasoning - ½ tsp garlic powder - ½ tsp salt - ½ tsp freshly cracked black pepper - ½ cup freshly grated Parmesan - ½ cup reserved pasta water - 2 tbsp fresh lemon juice - 2 tbsp chopped fresh parsley For the Garlic Parmesan Biscuits - 2 cups all-purpose flour - 1 tbsp baking powder - ½ tsp salt - ½ tsp garlic powder - 1 cup shredded cheddar cheese - ¾ cup cold whole milk - ⅓ cup unsalted butter, melted - 2 tbsp grated Parmesan For the Biscuit Topping - 2 tbsp melted butter - ½ tsp garlic powder - ½ tsp dried parsley 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 1. Bake those biscuits: Heat the oven to 425°F (220°C). Combine flour, baking powder, salt, garlic powder, cheddar, and Parmesan. Stir in the milk and melted butter just until a thick dough forms. 2. Drop 'em and bake: Scoop the dough into 8 rounded mounds on a lined baking sheet. Bake for 12–15 minutes until puffed and golden. Mix the topping ingredients and brush over the hot biscuits. 3. Get that pasta going: Cook the linguine in well-salted boiling water until al dente. Before draining, grab ½ cup pasta water—that's liquid gold for the sauce. 4. Season those shrimp: Pat the shrimp dry and season with garlic powder, Italian seasoning, salt, and black pepper. 5. Sear 'em fast: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp and cook for roughly 1–2 minutes per side, until pink and lightly golden. Transfer to a plate. 6. Build that garlic butter: Lower the heat to medium. Melt the remaining 4 tablespoons butter in the same skillet. Add garlic and red pepper flakes and cook for about 30 seconds until fragrant. 7. Make it glossy: Add the drained linguine and ¼ cup reserved pasta water. Toss vigorously, then add Parmesan gradually. Keep tossing and add more pasta water as needed until the noodles are slick and lightly creamy rather than swimming in sauce. 8. Bring back the shrimp: Add the shrimp, lemon juice, and parsley. Toss for another minute until everything is hot and the shrimp are beautifully coated. Finish with extra Parmesan and cracked pepper. 9. Load that plate: Twirl a big pile of garlicky shrimp linguine onto each plate and tuck two warm garlic biscuits alongside. Sprinkle with parsley, Parmesan, and a few chili flakes. Buttery, cheesy, shrimpy goodness—heck yeah! Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: ~760 per serving | Servings: 4
Garlic Butter Shrimp Linguine with Parmesan & Garlic Biscuits 🍤🍝 This plate is weeknight comfort food with restaurant vibes—tender linguine tossed in a glossy garlic-butter Parmesan sauce, juicy shrimp tucked into every forkful, and warm golden garlic biscuits riding shotgun. A little chili gives it some kick without stealing the show. 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 For the Shrimp Linguine - 12 oz (340 g) linguine - 1 lb (450 g) medium or large shrimp, peeled and deveined - 2 tbsp olive oil - 5 tbsp unsalted butter, divided - 5 cloves garlic, finely minced - ½ tsp red pepper flakes - ½ tsp Italian seasoning - ½ tsp garlic powder - ½ tsp salt - ½ tsp freshly cracked black pepper - ½ cup freshly grated Parmesan - ½ cup reserved pasta water - 2 tbsp fresh lemon juice - 2 tbsp chopped fresh parsley For the Garlic Parmesan Biscuits - 2 cups all-purpose flour - 1 tbsp baking powder - ½ tsp salt - ½ tsp garlic powder - 1 cup shredded cheddar cheese - ¾ cup cold whole milk - ⅓ cup unsalted butter, melted - 2 tbsp grated Parmesan For the Biscuit Topping - 2 tbsp melted butter - ½ tsp garlic powder - ½ tsp dried parsley 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 1. Bake those biscuits: Heat the oven to 425°F (220°C). Combine flour, baking powder, salt, garlic powder, cheddar, and Parmesan. Stir in the milk and melted butter just until a thick dough forms. 2. Drop 'em and bake: Scoop the dough into 8 rounded mounds on a lined baking sheet. Bake for 12–15 minutes until puffed and golden. Mix the topping ingredients and brush over the hot biscuits. 3. Get that pasta going: Cook the linguine in well-salted boiling water until al dente. Before draining, grab ½ cup pasta water—that's liquid gold for the sauce. 4. Season those shrimp: Pat the shrimp dry and season with garlic powder, Italian seasoning, salt, and black pepper. 5. Sear 'em fast: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp and cook for roughly 1–2 minutes per side, until pink and lightly golden. Transfer to a plate. 6. Build that garlic butter: Lower the heat to medium. Melt the remaining 4 tablespoons butter in the same skillet. Add garlic and red pepper flakes and cook for about 30 seconds until fragrant. 7. Make it glossy: Add the drained linguine and ¼ cup reserved pasta water. Toss vigorously, then add Parmesan gradually. Keep tossing and add more pasta water as needed until the noodles are slick and lightly creamy rather than swimming in sauce. 8. Bring back the shrimp: Add the shrimp, lemon juice, and parsley. Toss for another minute until everything is hot and the shrimp are beautifully coated. Finish with extra Parmesan and cracked pepper. 9. Load that plate: Twirl a big pile of garlicky shrimp linguine onto each plate and tuck two warm garlic biscuits alongside. Sprinkle with parsley, Parmesan, and a few chili flakes. Buttery, cheesy, shrimpy goodness—heck yeah! Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: ~760 per serving | Servings: 4

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