[Music] because we love our under 15 minutes under $15 recipes so much we're giving you two of them today and they're pastas and you're going to love them [Music] both the first is a buffalo chicken pen no wrong there nothing there's not one part of that that could be bad unless you drop the cast iron pan I'm going to make it in on your foot that would suck I'm going to try not to do that the second one is a creamy garlic chili shrimp so good look you see the smoke this is my cast iron
pan ready to accept the first thing that's going to go into it so if you're ready I'm ready and I say let's hit it Charlie or Max and chance go all right first things first this is a uh slightly more than a half a pound of chicken breast for Max he loves chicken breast and I'm a nice guy even Under Pressure we're going to give it a little BFF and a couple splashes of Frank's Red Hot my splashes W it really comes out slow doesn't it okay there's going to be more but for now this
is perfect so mush this together I want this cooking fast and hot I want a little sharring extra flavor the whole thing will be great now into my pan will go a glug of oil and then the chicken stand back it's going to Splatter like that like that all right so what are we doing now we're cooking chicken should be obvious and this is not going to take long don't mess with it too much try and let it get a little bit of color on it because that's just going to mean flavor fabulous except it
does get right up in your nose when that Franks hits the heat see what I mean it's deadly and smoke and heat rock es and chance is there standing high above and it's going right in his face that's probably no more than 5 minutes to cook these little bit size pieces through so we'll do that and then we'll move on all right so this will come out and this guy little bit more oil back in the pan and about a half of a small sliced onion remember the point of this it's to prove you do
have time for dinner little softening little chring here it's all good this will be the perfect time for us to add our pasta to our boiling water and in we go that is pen but always do this whenever you put the pasta in the boiling water then you need to break it up because if you don't it'll just sit there and Clump and that's no good all right probably 7even 8 minutes away our onions are doing fine going to turn it down just a little bit next in little extra squeeze of oil about a tablespoon
of garlic paste we mush this around Fab and when it gets fragrant throw in a couple tablespoons of butter one and two and as soon as this melts almost like now we come in with two tablespoons of flour scattered over the top one two mix that in well and as we know if we've been paying attention to anything we've done over the years we're making a rue and that's going to help thicken our whole sauce for this pasta we give the flour about a minute in here then we start adding milk two cups of milk
will go in little at a time we're mixing we're mixing if you dump the milk all at once it's going to Clump and you don't want that so your goal is bits at a time and try and get it smooth 7 and 1/2 minutes half way point God okay turn the heat down too much stir my pasta with my left hand I'm stirring this with my right beautiful let it start to Bubble a little bit and add more milk and just keep this going slowly adding stirring adding slowly until your two cups is in fantastic
I feel good about my timing Max I like this two-handed action well I have to more bubbles a little bit more I have another half a cup or so to add in a second second 5 and 1/2 minutes oh okay 5 and 1/2 I love the way this is thickening all right last of the milk one more stir and let it bubble away to thicken a bit all right it's cheese time into our bubbling sauce we're going to add about a half a cup of montere Jack turn that down but a half a cup of
cheddar and we're shredding because the stuff in the bag just doesn't melt nicely and last but not least a couple ounces of crumbled blue cheese a what you don't like blue cheese oh I forgot do you want this to be proper don't you look look at this Fab okay and while this is mixing in and melting in let's add a couple tablespoons of Frank's Red Hot one two we'll taste it and see how it is check my pasta M it needs another 2 minutes you only got three I got to be okay oh almost all
this cheese is now melted couple little pieces left it's doing beautifully I think I want another tablespoon of the Frank Max chance nothing wrong with that I mean two I forgot I brought a little Cayenne I like my buffalo chicken anything spicy time timing 2 minutes left damn that's good I can now add my pasta and if pasta water goes in all the better and then there's two more things anybody know what they are no chicken yes chicken will come now like that oh damn it how's my timing 59 seconds left but you made it
little salt and pepper cuz we haven't really seasoned anything but the chicken so tiny bit here and done with 25 seconds to spare nice work let's kill the heat okay one last thing just a little fresh ground pepper that makes me happy and now a bite look at the creaminess oh dang let's just get a couple one more that's it cheesy the meltin this oh my God you know what that tastes like buffalo chicken pen oh my God boys you're going to love this you know like a good grilled bread to go with this or
a salad or how about I make another one in under 15 minutes for under $15 shall I let's go our creamy garlic chili shrimp pasta starts like this and like this remember we always stir why we stir because if you don't it'll Clump I just said that about 8 minutes ago I think you could remember Max but here's the deal I'm using casaria casaria sorry Italians it's this shape this this slightly Twisted little tube thing is great I love it this takes 8 minutes we'll just make it go like we're going to begin with a
tablespoon of butter and the same of olive oil and as that melts we load up our garlic press with garlic because garlic is an important part of this and if we get a little coverage here I can start putting the garlic in like this and I've got three big fat cloves I'm using but wait this is bigger that's what I said wow let's get some liquid on that and one more all right let's do this now red pepper flakes this is the chili part so that's probably a half a teaspoon and I'm going to go
with another maybe 3/4 of a teaspoon because I really like it smell that guys oh wow fantastic little bit more oil and that red is leeching out into the garlic a little bit we're so close you ready for the shrimp ready here's what I have I have a half pound of 21 25s with a tail Laine that means there's between 21 and 25 per pound and we're going to just throw these guys in look here's a pink one I've heard that Lobster meat color is based on what they eat so maybe this shrimp ate something
different than all his buddies did monster maybe so these are not going to take long give them a chance but we don't want to overcook them I mean really 15 under 15 this should be more like 15 under 10 I mean the real rate defining step in this whole thing was this pasta and if you take a look just make sure everybody's got some contact you know minute and a half or so on one side flip them eight and a half minutes left ah so much time we can start turning oh yeah foolish me I
should have used my douche tweezers could have gotten a bigger pan too the smell from here is fantastic let come in with a little BFF we haven't seasoned yet you know if you were so inclined you could very easily add you know couple tablespoons or so of vermouth even tequila might be a nice ad at this point I mean tequila would be a delicious ad at this point oh loving this loving what's happening here and you don't need the tails on but I think they look good and it's a fun thing you want to pick
up the tail and eat the shrimp go for it where do they eat the tails look a lot of countries eat the Tails okay next step you ready for it I'm going to turn it down a little bit we going to add a cup of heavy cream there we go that's what I'm talking about this will start to Bubble it'll thicken it'll get glorious bubble come [Music] on all right the noodles are done I'm going to just save myself a little pasta water in case I need it and this oops I'm going to drain in
my sink over here and I'll put this back in the pot and now here's what we're going to do here and then I go here and then I go like this two minutes left don't toy with me Max and then Max brought out somehow I think he's on commission from this company always brings out this damn pot it's just me I think I feel like for certain things it's messy just be careful oh man that's a horrible mess that is a horrible mess Jos I forgot got something damn it well you only have one minute
left I would have mixed this in this lemon zest but we're okay this and this I don't know where the clock is but you should stop it 56 seconds left you're good I'm a master well well well what have we done here holy smokes let's have a bite just of the pasta first the bowl is weird to get stuff out of okay you crying about the bowl still okay pasta first oh my God even with the oh my God even with the cream it's still so light that lemon at the end is fantastic but here's
the fun part here's why I like that it's really hot but here's why I like the Tails cuz you can just do this just lift it up it's like a little handle cooked perfect garlic oh the chili oh all right I'm getting a little upper lip heat oh so good two pastas under 15 bucks each under 15 minutes each that's pretty good why because we love you right boys right we love you if you haven't subscribed to us yet we'd love you to do that leave a note in the comments what you like to see
us make because damn if we don't prove three times a week that we're here for you I don't know what we're doing cuz we do I mean cuz we are I'll screw it I'm just going to stand here and eat this a it's still hot [Music] he
