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Six Ingredients PLUS Easy Lemon Garlic Shrimp Recipe

Six Sisters’ Stuff has done it again. They’ve released a new cookbook that requires six ingredients or less.

Many of the recipes are super easy and very delicious. I always say that you can’t go wrong with a Six Sisters’ Stuff recipe. I’m still making their In-N-Out Burger from their Copycat Cooking cookbook. I make a turkey burger version and I swear to you it is the best burger I’ve ever had in my life! It’s all in the animal sauce.

Copycat Cooking with Six Sisters' Stuff: 100+ Popular Restaurant Meals You Can Make at Home Six Sisters' Stuff Author

As for “Six Ingredients,” one of the recipes I made was the Green Beans With Candied Pecans. Making candied pecans was a whole new experience for me. I didn’t think it would work and then all of a sudden, it almost burned! EEK!

Thank goodness I caught it in time. Luckily, I ended up making too many candied pecans, so I put a bunch to the side to add to my salads. I highly recommend making candied pecans, because it can really bring your salad game up a notch.

While I could rattle on about stuff you really don’t care about, let’s get to the recipe. I selected their Easy Lemon Garlic Shrimp recipe to share with all of you. I made this and had meals for days! It’s light and very tasty.

You can purchase “Six Ingredients” from any of PW’s favorite booksellers:

[Disclosure: I received a copy of this book from the publisher in exchange for an honest review. This post contains affiliate links.]
Print Recipe
 Easy Lemon Garlic Shrimp
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Cook pasta according to package directions; set aside.
  2. Melt 2 tablespoons of the butter in a large skillet over medium heat.
  3. Add garlic and saute 30 seconds, until garlic is fragrant. Add shrimp and season with salt and pepper to taste. Cook shrimp, stirring occasionally, 5 to 6 minutes, or until pink and cooked through.
  4. Off the heat, stir in lemon juice and remaining butter until butter is melted and everything is well combined.
  5. Serve over cooked pasta, garnished with fresh parsley, if desired.
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Six Sisters’ Stuff “Copycat Cooking” & The Cheesecake Factory’s Sun-Dried Tomato Fettucine Recipe

How many times have you sat in your favorite restaurant, eating your favorite dish, wondering how you can make this dish?  Six Sisters’ Stuff has taken the guess work out of it for you and have launched their new cookbook: “Copycat Cooking.”

From Olive Garden’s breadsticks, In-N-Out Burgers and Animal Fries to Universal Studios’ Butter Beer, they have the recipes.  Before you ask yourself if the recipes taste exactly like the dish, I’ve taken that guess work out of it for you.

I made Red Lobster Shrimp Linguine, a Dairy Queen Blizzard and The Cheesecake Factory’s Sun-Dried Tomato Fettucine.  All I can say is…I can understand now why there are thousands of calories in these dishes!  Oh, and yes, each recipe tasted exactly like the real thing.

My favorite (and Matthew Lucifer’s) is by far the Red Lobster Shrimp Linguine.  We gobbled that dish up quickly.

I couldn’t believe how simple it was to make a Dairy Queen Blizzard.  It is literally all about the process of mixing two ingredients: the ice cream and cookie/candy.

As for the Cheesecake Factory’s Sun-Dried Tomato Fettucine, I saved the best for last.  Over this last week, I asked for people to vote (on Instagram & Twitter) for the recipe they wanted of the three.  The picture with the most likes, would be the recipe I would share.  The Cheesecake Factory recipe was the winner.

Two Recipes for the Price of One

Before I share this recipe, I want you to also consider an alternative recipe.  While I was waiting for the noodles to finish cooking, I kept tasting the sauce, remarking how this would make an excellent tomato soup.  The more I thought about it, I realized…yes, this would make for an amazing tomato soup.  What makes this unique as a tomato soup is none other than the sun-dried tomatoes.  It adds a unique flavor that makes it almost addictive.

So when you make this recipe, note that it can serve as either an amazing soup or a pasta dish.

On to the Other Recipes

I can’t wait to make the In-N-Out Burger and Animal Fries this weekend.  This will be my answer to my lack of visits to the West Coast.

For those who are watching their wallets, this may be your answer to eating out.  Just make these dishes on special occasions.  It may be less on the wallet, but thick on the waistlines.  But oh so good.

[Disclosure: I received a free copy of this book from the publisher in exchange for an unbiased review.  This post contains affiliate links.]


Print Recipe


The Cheesecake Factory Sun-Dried Tomato Fettucine

Course Main Dish

Prep Time 10 minutes
Cook Time 10 minutes

Servings
servings


Ingredients

Course Main Dish

Prep Time 10 minutes
Cook Time 10 minutes

Servings
servings


Ingredients


Instructions
  1. Cook fettucine according to package directions, reserving 1 cup of the pasta water; set aside. While pasta is cooking, add olive oil to a large pot over medium-high heat. Saute garlic for 1 minute, being careful not to burn the garlic. Add sun-dried tomatoes, diced tomatoes, tomato paste, and sugar, stirring until well combined. Reduce heat to medium-low and whisk in cream and sour cream. Let simmer and thicken for 5 minutes. Add spinach to sauce and cook until wilted. Add salt and pepper to taste. If sauce is too thick, use reserved pasta water to thin it out. Add pasta to prepared sauce and toss until coated.


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