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@gmasportsph: Barangay Ginebra completely crushed San Miguel in the fourth quarter en route to a 110-94 win in do-or-die Game 5 of their PBA Season 50 Governors' Cup quarterfinals on Tuesday at the Ynares Center Antipolo. The Gin Kings unleashed a massive 28-2 run bridging the third and fourth quarters, turning an 80-72 deficit into a huge 101-82 lead that allowed Ginebra to pull away for good and deny San Miguel a series reverse sweep. #GMASports #PBA

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Tuesday 10 November 2026 14:31:43 GMT
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CREAMY SHRIMP DIABLO WITH PENNE — A LITTLE HEAT, A LOT OF FLAVOR! Every once in a while, you order something at a restaurant that makes you stop after the first bite and think, “Now that’s something I need to make at home!” Well, that happened to me recently at Cape Fear Seafood Company when I ordered their Shrimp Diablo. Big, tender shrimp, penne pasta, mushrooms, fresh spinach, Parmesan cheese, and an incredible creamy red pepper sauce with just enough heat to let you know it’s there. Nothing overpowering. Nothing that sets your mouth on fire. Just a rich, flavorful sauce with a little kick that keeps you coming back for another bite. Naturally, I started thinking about how to recreate it in my own kitchen! Here’s my Bar Stool Bob version, inspired by that restaurant dish. WHAT MAKES THIS DISH SO GOOD? It starts with roasted red bell pepper. Roasting brings out its natural sweetness and gives the sauce a beautiful red color. Blend that with heavy cream, fresh garlic, a little tomato paste, and crushed red pepper flakes, and you’ve got something special. Add sautéed mushrooms, fresh spinach, Parmesan cheese, and big, juicy shrimp, and you’ve got a restaurant-quality dinner right at home. HERE’S HOW I MAKE IT! (SERVES 2) Ingredients: • ¾ lb large shrimp, peeled and deveined • 5 oz penne pasta • 1 large red bell pepper • ½ cup heavy cream • 4 oz sliced cremini mushrooms • 2 cups fresh baby spinach • 3 cloves fresh garlic, minced • 1 small shallot, finely chopped • 1 tbsp tomato paste • ¼ cup freshly grated Parmesan • 1 tbsp olive oil • 1 tbsp butter • ¼ tsp crushed red pepper flakes • Salt and freshly ground black pepper Let’s get cooking! Roast the red bell pepper at 450°F for 20–25 minutes until blistered. Let cool, remove the skin and seeds, then blend with heavy cream until smooth. Cook penne in salted boiling water until al dente. Reserve ½ cup pasta water before draining. Season shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sauté shrimp for 1–2 minutes per side until nearly cooked through. Remove and set aside. Reduce heat to medium. Melt butter in the same skillet. Add mushrooms and shallot, cooking 4–5 minutes until tender and lightly browned. Stir in fresh garlic, tomato paste, and crushed red pepper flakes. Cook for another minute. Pour in the roasted red pepper cream sauce and simmer gently for 3–4 minutes. Add Parmesan and spinach, stirring until the cheese melts and spinach wilts. Return shrimp to the skillet, add the penne, and toss until everything is coated and the shrimp are fully cooked. Add reserved pasta water a little at a time if the sauce needs loosening. Taste, adjust the seasoning, and serve immediately! BOB’S KITCHEN TIPS Don’t skip roasting the pepper! That’s what gives this sauce its wonderful flavor and color. Use fresh garlic, never garlic powder. Freshly grated Parmesan makes a difference, too. Start with ¼ teaspoon of red pepper flakes. You want a gentle kick, not a five-alarm fire! And here’s my biggest shrimp tip: cook them separately and finish them in the sauce. That’s how you keep them tender instead of rubbery. WHAT GOES WITH IT? A warm piece of crusty Italian bread is perfect for soaking up that creamy sauce. Add a simple green salad, and dinner is complete. This is my home-style recreation, not Cape Fear Seafood Company’s official recipe. But it captures everything I enjoyed about that dish. Sometimes the best recipe ideas come from a great meal at a restaurant! NOW I’VE GOT A QUESTION FOR YOU! When it comes to Shrimp Diablo, do you prefer a mild kick or enough heat to make you reach for a cold drink? Tell me in the comments! Save this recipe, share it with a seafood lover, and follow Bar Stool Bob for more great food, cooking ideas, and intelligent musings from the end of the bar. Good food. Good times. Great friends. #barstoolbob #FYP #ShrimpDiablo #SeafoodRecipes #PastaLovers
CREAMY SHRIMP DIABLO WITH PENNE — A LITTLE HEAT, A LOT OF FLAVOR! Every once in a while, you order something at a restaurant that makes you stop after the first bite and think, “Now that’s something I need to make at home!” Well, that happened to me recently at Cape Fear Seafood Company when I ordered their Shrimp Diablo. Big, tender shrimp, penne pasta, mushrooms, fresh spinach, Parmesan cheese, and an incredible creamy red pepper sauce with just enough heat to let you know it’s there. Nothing overpowering. Nothing that sets your mouth on fire. Just a rich, flavorful sauce with a little kick that keeps you coming back for another bite. Naturally, I started thinking about how to recreate it in my own kitchen! Here’s my Bar Stool Bob version, inspired by that restaurant dish. WHAT MAKES THIS DISH SO GOOD? It starts with roasted red bell pepper. Roasting brings out its natural sweetness and gives the sauce a beautiful red color. Blend that with heavy cream, fresh garlic, a little tomato paste, and crushed red pepper flakes, and you’ve got something special. Add sautéed mushrooms, fresh spinach, Parmesan cheese, and big, juicy shrimp, and you’ve got a restaurant-quality dinner right at home. HERE’S HOW I MAKE IT! (SERVES 2) Ingredients: • ¾ lb large shrimp, peeled and deveined • 5 oz penne pasta • 1 large red bell pepper • ½ cup heavy cream • 4 oz sliced cremini mushrooms • 2 cups fresh baby spinach • 3 cloves fresh garlic, minced • 1 small shallot, finely chopped • 1 tbsp tomato paste • ¼ cup freshly grated Parmesan • 1 tbsp olive oil • 1 tbsp butter • ¼ tsp crushed red pepper flakes • Salt and freshly ground black pepper Let’s get cooking! Roast the red bell pepper at 450°F for 20–25 minutes until blistered. Let cool, remove the skin and seeds, then blend with heavy cream until smooth. Cook penne in salted boiling water until al dente. Reserve ½ cup pasta water before draining. Season shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sauté shrimp for 1–2 minutes per side until nearly cooked through. Remove and set aside. Reduce heat to medium. Melt butter in the same skillet. Add mushrooms and shallot, cooking 4–5 minutes until tender and lightly browned. Stir in fresh garlic, tomato paste, and crushed red pepper flakes. Cook for another minute. Pour in the roasted red pepper cream sauce and simmer gently for 3–4 minutes. Add Parmesan and spinach, stirring until the cheese melts and spinach wilts. Return shrimp to the skillet, add the penne, and toss until everything is coated and the shrimp are fully cooked. Add reserved pasta water a little at a time if the sauce needs loosening. Taste, adjust the seasoning, and serve immediately! BOB’S KITCHEN TIPS Don’t skip roasting the pepper! That’s what gives this sauce its wonderful flavor and color. Use fresh garlic, never garlic powder. Freshly grated Parmesan makes a difference, too. Start with ¼ teaspoon of red pepper flakes. You want a gentle kick, not a five-alarm fire! And here’s my biggest shrimp tip: cook them separately and finish them in the sauce. That’s how you keep them tender instead of rubbery. WHAT GOES WITH IT? A warm piece of crusty Italian bread is perfect for soaking up that creamy sauce. Add a simple green salad, and dinner is complete. This is my home-style recreation, not Cape Fear Seafood Company’s official recipe. But it captures everything I enjoyed about that dish. Sometimes the best recipe ideas come from a great meal at a restaurant! NOW I’VE GOT A QUESTION FOR YOU! When it comes to Shrimp Diablo, do you prefer a mild kick or enough heat to make you reach for a cold drink? Tell me in the comments! Save this recipe, share it with a seafood lover, and follow Bar Stool Bob for more great food, cooking ideas, and intelligent musings from the end of the bar. Good food. Good times. Great friends. #barstoolbob #FYP #ShrimpDiablo #SeafoodRecipes #PastaLovers
MY best friends ❤️❤️
MY best friends ❤️❤️
Stuffed Bell Peppers with Shrimp, Sausage & Ground Beef Ingredients 6 large bell peppers, tops removed and seeds removed 1 lb large shrimp, peeled and deveined 1 lb ground beef 6 oz smoked sausage, finely chopped 1 small onion, diced 1 green bell pepper, diced 3 cloves garlic, minced 1 cup breadcrumbs ½ cup shredded Parmesan cheese ½ cup shredded mozzarella cheese 2 tbsp olive oil 1 tsp paprika 1 tsp Italian seasoning ½ tsp garlic powder ½ tsp black pepper Salt to taste 2 tbsp fresh parsley, chopped Instructions 1. Preheat oven to 375°F (190°C). Arrange the bell peppers upright on a low-friction sheet pan. 2. Heat olive oil in a skillet. Cook the ground beef and chopped sausage until browned and fully cooked. 3. Add the diced onion, green bell pepper, and garlic. Cook for 4–5 minutes until softened. 4. Season with paprika, Italian seasoning, garlic powder, black pepper, and salt. 5. Add the shrimp and cook for 2–3 minutes, just until they begin turning bright pink. 6. Remove from heat and stir in the breadcrumbs, Parmesan cheese, and parsley. 7. Spoon the filling generously into each bell pepper. Top with mozzarella and a light sprinkle of breadcrumbs. 8. Cover loosely with foil and bake for 25–30 minutes. 9. Remove the foil and bake for another 10–15 minutes, until the peppers are tender and the tops are golden brown. 10. Let rest for a few minutes. Garnish with parsley and serve hot with plenty of melted cheese. #tiktokcreatorsearchinsightsincentive #dinner #steak #beef #EasyRecipe
Stuffed Bell Peppers with Shrimp, Sausage & Ground Beef Ingredients 6 large bell peppers, tops removed and seeds removed 1 lb large shrimp, peeled and deveined 1 lb ground beef 6 oz smoked sausage, finely chopped 1 small onion, diced 1 green bell pepper, diced 3 cloves garlic, minced 1 cup breadcrumbs ½ cup shredded Parmesan cheese ½ cup shredded mozzarella cheese 2 tbsp olive oil 1 tsp paprika 1 tsp Italian seasoning ½ tsp garlic powder ½ tsp black pepper Salt to taste 2 tbsp fresh parsley, chopped Instructions 1. Preheat oven to 375°F (190°C). Arrange the bell peppers upright on a low-friction sheet pan. 2. Heat olive oil in a skillet. Cook the ground beef and chopped sausage until browned and fully cooked. 3. Add the diced onion, green bell pepper, and garlic. Cook for 4–5 minutes until softened. 4. Season with paprika, Italian seasoning, garlic powder, black pepper, and salt. 5. Add the shrimp and cook for 2–3 minutes, just until they begin turning bright pink. 6. Remove from heat and stir in the breadcrumbs, Parmesan cheese, and parsley. 7. Spoon the filling generously into each bell pepper. Top with mozzarella and a light sprinkle of breadcrumbs. 8. Cover loosely with foil and bake for 25–30 minutes. 9. Remove the foil and bake for another 10–15 minutes, until the peppers are tender and the tops are golden brown. 10. Let rest for a few minutes. Garnish with parsley and serve hot with plenty of melted cheese. #tiktokcreatorsearchinsightsincentive #dinner #steak #beef #EasyRecipe
Love the freezheart and the freez jumbo these two designs are awesome for all kinds of dogs too nice and open! @Freezbone #freezbone #TiktokShopBlackFriday #TikTokShopFallDealsForYou #dogsnacks #dogenrichment
Love the freezheart and the freez jumbo these two designs are awesome for all kinds of dogs too nice and open! @Freezbone #freezbone #TiktokShopBlackFriday #TikTokShopFallDealsForYou #dogsnacks #dogenrichment
Nam Mô A Di Đà Phật🙏#reviewdodichua #nammoadidaphat #dichuamacgi #loiphatday #loiphatday
Nam Mô A Di Đà Phật🙏#reviewdodichua #nammoadidaphat #dichuamacgi #loiphatday #loiphatday


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