Transport your taste buds to the sunny shores of Italy with our Lemon Basil Gemelli with Shrimp recipe. This vibrant and refreshing dish showcases the delicate flavors of lemon and basil combined with succulent shrimp and our signature lemon basil gemelli pasta. With each bite, you'll experience a burst of tangy citrus, fragrant herbs, and tender seafood, all perfectly complemented by the unique twist of our gemelli pasta. This recipe is a harmonious symphony of flavors and textures that will transport you to the enchanting coastal regions of Italy. Get ready to savor the freshness of the Mediterranean in every mouthwatering forkful. Ingredients: 8 oz lemon basil gemelli from Sarakku 1 lb shrimp, peeled and deveined 2 tablespoons olive oil 4 cloves garlic, minced Zest of 1 lemon Juice of 1 lemon 1/2 cup fresh basil leaves, chopped Salt and pepper to taste Grated Parmesan cheese for serving   Instructions: Cook the lemon basil gemelli from our store in salted boiling water until al dente. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant. Add the shrimp to the skillet and cook until pink and cooked through. Stir in the lemon zest, lemon juice, and chopped basil leaves. Season with salt and pepper to taste. Add the cooked lemon basil gemelli to the skillet and toss to coat the pasta with the shrimp and sauce. Serve the Lemon Basil Gemelli with Shrimp hot. Sprinkle with grated Parmesan cheese before serving.   Check out our other Italian recipes: Rigatoni alla Bolognese Linguine with Marinara and Meatballs Fettuccine Bolognese Spaghetti Aglio e Olio

Indulge in a comforting and flavor-packed Italian classic with our Fettuccine Bolognese recipe. This hearty dish combines tender fettuccine noodles with a rich and savory Bolognese sauce. Made with a blend of ground beef and pork, along with a jar of our authentic Bolognese sauce, this recipe is a true celebration of Italian flavors. With the perfect balance of aromatic herbs and slow-cooked goodness, each forkful of fettuccine coated in the luscious sauce will transport you to the heart of Italy. Ingredients: 8 oz fettuccine from Sarakku 1 lb ground beef 1/2 lb ground pork 1 onion, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 4 cloves garlic, minced 1 jar Bolognese sauce from Sarakku 1/2 cup red wine 1/2 cup beef broth 1/4 teaspoon dried oregano 1/4 teaspoon dried basil Salt and pepper to taste   Instructions: Cook the fettuccine from our store in salted boiling water until al dente. Drain and set aside. In a large skillet, brown the ground beef and ground pork over medium heat until cooked through. Drain any excess fat. Add the chopped onion, carrots, celery, and minced garlic to the skillet. Sauté until the vegetables are tender. Pour in the Bolognese sauce from our store, red wine, and beef broth. Stir in the dried oregano and basil. Season with salt and pepper to taste. Simmer the sauce for about 15-20 minutes, allowing the flavors to meld together. Add the cooked fettuccine to the skillet and toss to coat the pasta with the Bolognese sauce. Serve the Fettuccine Bolognese hot, garnished with a sprinkle of fresh basil or Parmesan cheese if desired.   Check out our other Italian recipes: Rigatoni alla Bolognese Linguine with Marinara and Meatballs Spaghetti Aglio e Olio Lemon Basil Gemelli with Shrimp

Experience the rich and comforting flavors of Italy with our Rigatoni alla Bolognese recipe. This classic pasta dish combines hearty rigatoni with a robust meat sauce that's slow-cooked to perfection. Using a blend of ground beef and pork, along with our flavorful Bolognese sauce made from the finest ingredients, you'll create a sauce that is velvety, aromatic, and full of depth. Tossed with our premium rigatoni, each bite becomes a savory delight. This recipe is a true celebration of Italian cuisine, and it's sure to become a favorite in your household. Prepare to be transported to the trattorias of Italy with every forkful. Ingredients: 8 oz rigatoni from Sarakku 1 jar Bolognese sauce from Sarakku 1/2 lb ground beef 1/2 lb ground pork 1 onion, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 4 cloves garlic, minced 1 can (14 oz) crushed tomatoes 1/4 cup tomato paste 1/2 cup red wine (optional) 1/2 cup whole milk 1/2 teaspoon dried oregano Salt and pepper to taste Freshly grated Parmesan cheese   Instructions: Cook the rigatoni from our store in salted boiling water until al dente. Drain and set aside. In a large saucepan, cook the ground beef and ground pork over medium heat until browned. Drain any excess fat. Add the chopped onion, carrots, celery, and minced garlic to the saucepan. Cook until the vegetables are softened. Stir in the crushed tomatoes, tomato paste, and red wine (if using). Simmer for about 10 minutes. Add the whole milk and dried oregano. Season with salt and pepper to taste. Simmer for an additional 10-15 minutes. Serve the Bolognese sauce from our store over the cooked rigatoni. Sprinkle with freshly grated Parmesan cheese before serving.  Check out our other Italian recipes: Spaghetti Aglio e Olio Linguine with Marinara and Meatballs Fettuccine Bolognese Lemon Basil Gemelli with Shrimp

Indulge in the simplicity of classic Italian flavors with our Spaghetti Aglio e Olio recipe. This timeless dish features al dente spaghetti, infused with the delightful combination of garlic, olive oil, and a touch of red pepper flakes for a subtle kick. Using our premium spaghetti, sourced directly from Italy, you'll experience the authentic texture and taste that sets this dish apart. Whether you're craving a quick weeknight meal or hosting a dinner party, this recipe is a true crowd-pleaser that can be prepared in no time. Get ready to savor the harmonious blend of flavors that will transport you straight to the heart of Italy. Ingredients: 8 oz spaghetti from Sarakku 4 cloves garlic, thinly sliced 1/4 cup extra virgin olive oil 1/2 teaspoon red pepper flakes (optional) Fresh parsley, chopped Salt and pepper to taste   Instructions: Cook the spaghetti from Sarakku in salted boiling water until al dente. Drain and set aside. In a large skillet, heat the extra virgin olive oil over medium heat. Add the sliced garlic and red pepper flakes (if using). Cook until the garlic turns golden and fragrant. Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the garlic-infused oil. Season with salt and pepper to taste. Garnish with chopped parsley. Serve the Spaghetti Aglio e Olio hot and enjoy the simple yet flavorful dish.   Check out our other Italian recipes: Rigatoni alla Bolognese Linguine with Marinara and Meatballs Fettuccine Bolognese Lemon Basil Gemelli with Shrimp

Experience the vibrant and aromatic journey of Green Curry, a Thai delicacy that delights with its fresh and herbaceous flavors. Bursting with the vibrant green hues of Thai basil, cilantro, and green chili peppers, this curry is a feast for the senses. Our recipe takes you through the process of creating the perfect balance of flavors, from the fragrant green curry sauce to the creamy coconut milk. Get ready to savor the harmonious blend of spice, sweetness, and herbal notes in every spoonful of this Green Curry bliss. Ingredients: 1 lb (450g) chicken, shrimp, or tofu, sliced 1 can (14 oz) coconut milk 1/4 cup Green Curry Sauce from our store 2 tablespoons vegetable oil 1 eggplant, diced 1 cup green beans, trimmed and halved 1 red chili pepper, sliced 2 tablespoons fish sauce 1 tablespoon palm sugar or brown sugar Fresh Thai basil leaves for garnish   Instructions: Heat the vegetable oil in a large pan or wok over medium heat. Add the Green Curry Sauce and cook for a minute to release its flavors. Add the chicken, shrimp, or tofu to the pan and cook until almost cooked through. Pour in the coconut milk and bring to a simmer. Add the eggplant, green beans, and red chili pepper to the pan. Stir well to combine. Cover the pan and simmer for 10-15 minutes until the vegetables are tender. Stir in the fish sauce and palm sugar. Adjust the seasoning to taste. Garnish with fresh Thai basil leaves before serving the Green Curry over steamed jasmine rice.   Check out our other Thai recipes: Red Curry Peanut Curry Massaman Curry Pad Thai Noodles Coconut Curry

Get ready to tantalize your taste buds with our irresistible Pad Thai Curry Noodles, a fusion dish that combines the iconic flavors of Pad Thai and Thai curry in one delightful recipe. Picture tender rice noodles tossed in a fragrant curry sauce, infused with the tangy sweetness of tamarind paste, and loaded with a medley of colorful vegetables. Whether you're a fan of the classic Pad Thai or crave the aromatic spices of Thai curry, this dish will surely satisfy your cravings for a unique and flavorful culinary experience. Ingredients: 8 oz rice noodles 2 tablespoons vegetable oil 1/4 cup Pad Thai Curry Sauce from our store 1 lb (450g) shrimp, chicken, or tofu, sliced 2 cloves garlic, minced 2 eggs, beaten 1 cup bean sprouts 4 green onions, sliced 2 tablespoons fish sauce 1 tablespoon tamarind paste 1 tablespoon palm sugar or brown sugar Lime wedges and chopped peanuts for garnish   Instructions: Cook the rice noodles according to package instructions until al dente. Drain and set aside. Heat the vegetable oil in a large pan or wok over medium heat. Add the Pad Thai Curry Sauce and minced garlic. Cook for a minute to infuse the flavors. Add the shrimp, chicken, or tofu to the pan and cook until almost cooked through. Push the ingredients to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until cooked. Add the cooked rice noodles, bean sprouts, and green onions to the pan. Stir well to combine. In a small bowl, mix together the fish sauce, tamarind paste, and palm sugar. Pour the sauce mixture over the noodles and stir until well coated. Cook for an additional 2-3 minutes until everything is heated through. Serve the Pad Thai Curry Noodles garnished with lime wedges and chopped peanuts.   Check out our other Thai recipes: Red Curry Peanut Curry Massaman Curry Green Curry Coconut Curry

Transport yourself to the sunny shores of Thailand with our Creamy Coconut Curry recipe. Known for its luscious and velvety texture, this curry showcases the tropical flavors of coconut milk, combined with an array of aromatic spices and tender protein or vegetables. Each spoonful reveals a rich and creamy sensation that will transport your taste buds to paradise. Whether you're a fan of seafood, chicken, or prefer a vegetarian option, this Coconut Curry recipe is a delightful journey into the heart of Thai cuisine. Ingredients: 1 lb (450g) chicken, shrimp, or tofu, sliced 1 can (14 oz) coconut milk 1/4 cup Coconut Curry Sauce from Sarakku 2 tablespoons vegetable oil 1 onion, sliced 1 red bell pepper, sliced 1 cup sliced mushrooms 2 tablespoons fish sauce 1 tablespoon palm sugar or brown sugar Fresh cilantro for garnish   Instructions: Heat the vegetable oil in a large pan or wok over medium heat. Add the sliced onion and cook until softened. Add the chicken, shrimp, or tofu to the pan and cook until browned on all sides. Stir in the Coconut Curry Sauce and cook for a minute to coat the meat/tofu. Pour in the coconut milk and bring to a simmer. Add the red bell pepper and mushrooms to the pan. Stir well to combine. Cover the pan and simmer for 10-15 minutes until the vegetables are tender. Stir in the fish sauce and palm sugar. Adjust the seasoning to taste. Garnish with fresh cilantro before serving the Coconut Curry over steamed jasmine rice.   Check out our other Thai recipes: Red Curry Peanut Curry Massaman Curry Green Curry Pad Thai Curry Noodles

Indulge in the heavenly flavors of Massaman Curry, a Thai culinary masterpiece that combines fragrant spices with tender meat or tofu in a velvety coconut milk-based sauce. Our recipe takes you on a journey to explore the enchanting blend of flavors that make Massaman Curry so beloved. From the warm aroma of cardamom and cinnamon to the subtle heat of Thai chilies, this dish offers a harmonious balance of sweet, savory, and aromatic notes. Get ready to elevate your taste buds and experience the divine delight of Massaman Curry. Ingredients: 1 lb (450g) beef, chicken, or tofu, sliced 1 can (14 oz) coconut milk 1/4 cup Massaman Curry Sauce from Sarakku 2 tablespoons vegetable oil 1 onion, sliced 2 potatoes, peeled and cubed 1 carrot, sliced 1 red bell pepper, sliced 2 tablespoons fish sauce 1 tablespoon tamarind paste 1 tablespoon palm sugar or brown sugar Roasted peanuts and fresh cilantro for garnish   Instructions: Heat the vegetable oil in a large pan or wok over medium heat. Add the sliced onion and cook until softened. Add the beef, chicken, or tofu to the pan and cook until browned on all sides. Stir in the Massaman Curry Sauce and cook for a minute to coat the meat/tofu. Pour in the coconut milk and bring to a simmer. Add the potatoes, carrot, and red bell pepper to the pan. Stir well to combine. Cover the pan and simmer for 20-25 minutes until the potatoes are tender. Stir in the fish sauce, tamarind paste, and palm sugar. Adjust the seasoning to taste. Garnish with roasted peanuts and fresh cilantro before serving the Massaman Curry over steamed jasmine rice.   Check out our other Thai recipes: Red Curry Peanut Curry Green Curry Pad Thai Noodles Coconut Curry

Prepare to embark on a culinary adventure with our fiery Red Curry recipe, a Thai classic that packs a punch of bold flavors. With its vibrant red hue and intense spiciness, this curry is not for the faint of heart. Infused with a blend of aromatic herbs and spices, including lemongrass, galangal, and red chili peppers, our Red Curry will awaken your taste buds and transport you straight to the bustling streets of Thailand. Brace yourself for a symphony of flavors that will leave you craving more. Ingredients: 1 lb (450g) chicken, shrimp, or tofu, sliced 1 can (14 oz) coconut milk 1/4 cup Red Curry Sauce from our store 2 tablespoons vegetable oil 1 red bell pepper, sliced 1 zucchini, sliced 1 cup sliced bamboo shoots 4-5 kaffir lime leaves 2 tablespoons fish sauce 1 tablespoon palm sugar or brown sugar Thai basil leaves for garnish   Instructions: Heat the vegetable oil in a large pan or wok over medium heat. Add the Red Curry Sauce and cook for a minute to bring out the flavors. Add the chicken, shrimp, or tofu to the pan and cook until almost cooked through. Stir in the coconut milk and bring to a simmer. Add the red bell pepper, zucchini, bamboo shoots, and kaffir lime leaves to the pan. Stir well to combine. Cover the pan and simmer for 10-15 minutes until the vegetables are tender. Stir in the fish sauce and palm sugar. Adjust the seasoning to taste. Garnish with Thai basil leaves before serving the Red Curry over steamed jasmine rice.   Check out our other Thai recipes: Green Curry Peanut Curry Massaman Curry Pad Thai Noodles Coconut Curry

Prepare to be indulged in the nutty bliss of our Peanut Curry recipe, a tantalizing Thai dish that combines the rich flavors of peanuts with aromatic spices. This curry offers a harmonious blend of creamy textures and bold flavors, creating a symphony for your taste buds. With the addition of succulent protein or vegetables, this Peanut Curry becomes a delightful canvas for an unforgettable culinary experience. Let the nutty aroma and the irresistible combination of ingredients take you on a journey of pure gastronomic pleasure. Ingredients: 1 lb (450g) chicken, shrimp, or tofu, sliced 1 can (14 oz) coconut milk 1/4 cup Peanut Curry Sauce from our store 2 tablespoons vegetable oil 1 onion, sliced 2 cloves garlic, minced 1 red bell pepper, sliced 1 cup sliced bamboo shoots 2 tablespoons fish sauce 1 tablespoon palm sugar or brown sugar Roasted peanuts and fresh cilantro for garnish   Instructions: Heat the vegetable oil in a large pan or wok over medium heat. Add the sliced onion and minced garlic. Cook until softened and fragrant. Add the chicken, shrimp, or tofu to the pan and cook until almost cooked through. Stir in the Peanut Curry Sauce and cook for a minute to infuse the flavors. Pour in the coconut milk and bring to a simmer. Add the red bell pepper and bamboo shoots to the pan. Stir well to combine. Cover the pan and simmer for 10-15 minutes until the vegetables are tender. Stir in the fish sauce and palm sugar. Adjust the seasoning to taste. Garnish with roasted peanuts and fresh cilantro before serving the Peanut Curry over steamed jasmine rice.   Check out our other Thai recipes: Red Curry Green Curry Massaman Curry Pad Thai Noodles Coconut Curry