Final project Recipe

 

Shrimp Fra diavolo with linguine

    In terms of the recipe that I choose to do was that it actually went really well. The prepping and cooking process of the dish that I made was fairly successful. This dish is one of my favorites that I made. When I made the tomato sauce mixed in with the garlic and parsley. It had a strong flavor to the sauce that did not do the slow cooking of it over medium heat. After mixing the sauce evenly, I put the finished tiger prawns in with the sauce to absorb the flavor. I personally really enjoyed making this dish I would definitely make it again. 

   Step 1: I first took the 1 pound of tiger prawns out of the fridge and got a medium size bowl to then peel all the shells off.

step 2: put in 2 tablespoons of oil 3/4 teaspoon of salt and lastly put in 1/2 tablespoon of red pepper flakes.

Step 3: Put a pan on somewhat high heat and have the shrimp on one side for about 30 to 40 seconds. After I flip the shrimp you need to put in 1/4 cup of cognac to then light it so that it goes out. (pull off the tiger prawns and put them in a bowl and cover it)

step 4: you want to add 3 tablespoons of pressed garlic and you want to let it cool for 7 to 10 minutes or so. Then you want to add in the 3/4 teaspoon of salt, 1/2 teaspoon of red pepper flakes, sugar, and 1 cup of white wine. (cool until ready). You will also need to add about 314 oz of tomatoes. 

step 5: The parsley, 1 tablespoon oil, and the remaining garlic that might be used for the sauce.

step 6: Get about 1 pound of linguine. Then bring about 6 to 10 cups to a boil in a large pot. 

step 7: You are ready to serve and enjoy the dish. 

Different chemical reactions

As I began transferring the tiger prawns to the heated pan, I observed a Maillard reaction occurring when I flipped them. This reaction was mainly due to the addition of cognac and its ignition. The flame accelerated the cooking process noticeably. Another stage in the recipe where I observed a chemical change was when the garlic heated up in the pan, resulting in a Maillard reaction. The high heat of the pan expedited the cooking process, allowing for the incorporation of other recipe components. A significant chemical reaction was particularly noticeable when I added the tomatoes, as their rich flavor permeated the cooking mixture.

The introduction of white wine caused a chemical change in the diced tomatoes, influenced by the heat they were subjected to. During the tomato sauce preparation, I noticed a distinct alternation in the dish's flavor, evident from the formation of bubbles. The aroma intensified significantly, particularly when I added more white wine to the pan. It interacted with the other ingredients, inducing a chemical transformation and enhancing the overall flavor profile.

While cooking the linguine, I observed how the water interacted with the noodles, effectively extracting proteins and some starches from the dish. When I incorporated the shrimp into the sauce, I witnessed a harmonious chemical reaction among all the flavors, further enhancing the overall desirability of the dish.

    

Ingredients for this recipe: 

1-pound tiger prawns

1 tsp red pepper flakes

6 tablespoons olive oil

1/4 cup cognac

12 garlic cloves

1/2 tsp sugar

3 14 oz cans diced tomatoes

1 cup white wine

1/4 cup parsley 

1 lb linguine

    In recipe was pretty difficult mainly because the pasta dish had up to three to four parts to the recipe. The prepping of the shrimp is one part of it.  The process of getting the garlic pressed was quite the process mainly because we first had to break part 2 gloves of it. I then measured out all the ingredients to be then transferred to the pot later on in the recipe.