Shrimp scampi with celery leaves
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- Опубліковано 8 січ 2020
- The classic combination of shrimp, garlic and butter - two ways. Thanks to Honey for sponsoring this video! Get Honey for FREE and start saving money today ▸ joinhoney.com/ragusea Honey has already found its members over $2 BILLION in savings on stores like Target & J. Crew.
**DAD'S RECIPE WITH RICE, SERVES TWO**
1 cup (175 g) dry white rice (I like jasmine)
1/2 lb (225 g) shrimp
1/2 head of garlic
celery leaves
butter
salt
pepper
lemon (optional)
Melt about half a tablespoon of butter in a saucepan on medium heat, put in the dry rice, and stir it around constantly for a minute or two. Stir in 1.5 cups (350 ml) water and a big pinch of salt, reduce the heat to a simmer, cover, and cook until all the water is absorbed - about 15 minutes. When it's done, just hold it on your lowest heat until you're ready to eat.
Make sure your shrimp are thawed, peeled and deveined, and blot them dry with a paper towel. Peel and chop the garlic, and chop up a roughly equivalent pile of celery leaves.
Melt a tablespoon (14 g) of butter in a sauté pan on medium heat and make sure the bottom of the pan is coated in butter. Put in the shrimp, taking care to keep them all in one layer, flat against the pan. When visibly cooked on the first side, flip them and cook the second side. Shrimp take 2-5 minutes to cook, depending on size. When they are fully opaque, remove them to a plate.
Melt 2-4 tablespoons (30-60 g) of additional butter into the pan, then fry the garlic until it's just starting to go golden. Return the shrimp to the pan, along with the celery leaves, and stir to combine everything. Season with salt and pepper to taste, though if you're using salted butter, you probably won't need additional salt.
Spoon the shrimp and any loose garlic butter in the pan over the rice, and squeeze some lemon over top if you want.
**MY RECIPE WITH PASTA, SERVES TWO**
1/2 lb (225 g) of dried pasta (I like linguine)
1/2 lb (225 g) of shrimp
1/2 (120 ml) cup of white wine
1/2 head of garlic
celery leaves
xanthan gum (optional but recommended)
lemon
crushed red pepper flakes
parmesan or pecorino cheese
butter
olive oil
salt
pepper
Get a pot of salted water boiling for the pasta. Make sure your shrimp are thawed, peeled and deveined, and blot them dry with a paper towel. Peel and chop the garlic, and chop up a roughly equivalent pile of celery leaves.
Heat a large pan on medium-high, and coat the bottom with olive oil. When hot, drop in the shrimp, taking care to keep them all in one layer, flat against the pan.
Now is usually a good time to start the pasta cooking, or you could wait until after the shrimp are done. Shrimp take 2-5 minutes to cook, depending on size, and you want to cook them most of the way on the first side so that it can brown. When the shrimp seem mostly opaque, scrape them off the pan with a wooden spoon, and stir them around until they're fully opaque.
Remove the shrimp to a plate and quickly put in the garlic. You might need to turn down the heat if it looks like things are going to burn. Fry the garlic until it's just starting to turn golden, then deglaze with the white wine, scraping the pan to dissolve the fond. Squeeze in some lemon juice - anywhere from a few drops to half a lemon, depending on how much you like lemon.
Reduce the liquid until almost dry, then remove from the heat. When the bubbling has mostly ceased, melt in 4 tablespoons (60 g) of cold butter, mixing constantly to form an emulsion with the reduced wine. To ensure the sauce won't break when the hot pasta hits it, stir in a pinch of xanthan gum.
When the pasta is cooked, mostly drain it, but try to keep about 1/4 cup (60 ml) of the cooking water. Put the pasta and the water into the pan with the sauce, and stir to combine everything. Stir in the shrimp and the celery leaves, and chili flakes, pepper and salt to taste - though if you used salted butter, you probably won't need any additional salt. Serve and top with grated cheese. - Навчання та стиль
Q: Do you realize that "scampi" in other countries refers to different dishes and, indeed, different sea creatures?
A: Yes. Words have different meanings in different places. As I said, this is what scampi generally means in the United States - shrimp with garlic and butter.
Q: Couldn't you save the shrimp shells for stock?
A: Yes, you could. Good for you if you want to do that!
Q: Isn't it dangerous to thaw meat in warm water?
A: That matters when you're dealing with something bigger, like a turkey, that is gonna take hours to thaw. Shrimp thaws in minutes, so you don't have to worry about it being in the bacterial danger zone for a long time.
Q: Why did you break the pasta?
A: For the reason I said in the video - it makes it easier to eat. I think it's annoying to have to twirl very long strands around my fork. I find it easier to get the quantity of pasta that I actually want to eat in a single bite if I break it in half. Eat yours how you want to eat it, but honestly, I think it's pretty weird if this is something that makes you angry.
Q: What can I do to keep the beurre blanc from breaking if I don't have xanthan gum?
A: Honestly, yours might not break. People have pasta with beurre blanc all the time. But on a couple of occasions, mine has broken the second I mixed in the hot pasta. I suppose you could try cooling the pasta down a little bit to be safe. But honestly, xanthan gum is widely available these days, it's cheap, it has so many uses in the kitchen, and I think it really improves this sauce. Highly recommended.
Q: I get that you like to leave the external starch coat on the rice because you like clumpy rice, but aren't you supposed to rinse rice to get off dirt and arsenic and stuff?
A: I dunno, I'm not really worried about dirt, if there is any. Arsenic is a bigger problem with brown rice than it is with white, and in general I'm not convinced it's a big problem at all unless you eat a ton of rice, which I don't. I have a rice and arsenic video in the works. Talking to scientists.
Q: Does this mean you're off your diet?
A: No. I don't think people only want to watch videos about fish and cauliflower rice for the next two months, so I'm continuing to make videos about food that I think you'll like!
Q: Are you flexing on your dad by saying you tried to "advance" his recipe?
A: No. Our parents want us to make things better and to surpass their achievements, or at least try to. That's the whole point.
Q: Won't the cheese overwhelm the subtle flavor of the shrimp?
A: If you get some color on your shrimp, the flavor is not subtle. But if you don't want cheese, don't put it on!
Q: Aren't celery leaves toxic?
A: There's a mildly toxic compound in celery, and I've read that it's particularly concentrated in the leaves, but that's a concern for workers who are getting constant exposure on their skin all day long, etc. I've not seen any scientist say it's a problem for eaters. But you can use parsley if you don't like celery flavor.
Nice
Thanks for the Q&A. I cook your recipes and question some of the steps due to habits. That really clears things up
I love these Q&As. Possibly my favorite part of every video.
How about cilantro instead of celery leaves, even if the flavor is wildin'
Oh, for the love of Pete...the toxic celery hysteria. Some things just never, ever go away.
"You do you" always saves Adam's life
Could you imagine how often his family hears that?
If “You do you” can also be thought of as recommending to someone that they should
masturbate, then it’s actually also the polite version of telling them “Go f*** yourself.”
deadfr0g This is the worst comment I seen today and I love it
I know he didn’t coin this term but I’d love it on a shirt with his face or something hahaha
"... or not, it's your choice" Marco Pierre White.
*sees the title*
“shrimp scampi”
me: HERE COMES THE WHITE WINE
Lol
I thought roughly the same thing, except it was the open, half-bottle of white wine in Adam’s kitchen shouting “I’M BACK, BABY!”
Just bought a case of white wine for this 1/2 hour ago. -Last time I drank it all before getting around to it.
@mad thumbs Can’t tell if “a case” means a single carton of boxed wine, or a box full of bottles of wine. Not judging, YOU DO YOU.
@@deadfr0g 4 cartons of boxed wine = one case to me. ;-)
I lost my job recently so I've had my fill of salary leaves.
.... take my like
Take my like
Ima punch you because of that pun
Get out
You can take my like
"Half a head of garlic is a lot"
Me, a Korean: _Pathetic_
If it were raw it might be a lot. lol
also as a fellow asian i was like "bruh" when he didn't rinse his rice lol
@@cheef825 it's the Mediterranean way of cooking rice! It's realy different. The fat is all over the rice and prevent it from sticking. The toasted starch adds a lot of flavor to the rice, and also diminish its sticking properties. You should try it sometime!
@@lucasvivante8988 i would but i don't think my zojirushi can do it lol
@Nufu works best with basmati tho
When you said “Not fluffy” I thought you were not gonna add any water and just gonna eat it crunchy
this is a whole new definition of rice krispies
Why i cook my mouth instead of my rice
That’s the only way you can eat it
@@nam3400 That's gotta hurt tho but do you need to add salt and *freshly* ground pepper, "Why I season my mouth before cooking it instead of cooking my rice"
Search for "kays cooking special rice" on UA-cam for some.. uh.. special crunchy rice. Well, actually don't. You have been warned.
"Some people have rules against mixing shellfish with cheese"
*Confused Shrimp Alfredo Noises*
baked scallops, baked crab, crab dip, seafood alfredo... I think that rule has more exceptions than applications. The religion rule he mentioned doesnt really apply, Jews have rules against mixing _meat_ and _dairy_ of any kind (cheese, milk, etc.) but they dont eat shellfish since shellfish arent kosher. Halal (muslim food rules) has alot in common with Kosher but they dont have rules against mixing meat and dairy, and they dont have the same restrictions on shellfish.
@@arthas640 Well explained!
@@aliyahanderson99 thanks 😊 I got invited to a friends sons bar mitzvah a few week ago and did some reading up on the food rules since I was bringing some food
So actually some Jews don’t eat dairy and fish together but that’s not super usual
@@snarkylive It's not forbidden to Christians, you false prophet idolater.
Off topic, but Going through this comments section, I realized that Adam gives genuine feedback to viewers, where a lot of UA-camrs would kinda neglect comments. Good on you, Adam!
"why I water my mouth, not my rice"
"That's a pound of shrimp, enough for 4 people"
To me that's a single murican portion.
Patriotic Cat why hello there
I like your profile picture
Thank you Patriotic Cat
Bruh I live in the south that’s like an appetizer
That's so adorable that you think that would be a whole portion for me; I would (and do) eat twice that with absolutely no shame or regrets
Hey Adam, this is gonna sound really random, but I am so so so grateful that you put English captions in your videos! As someone who has impaired hearing it's really helpful and I appreciate it so much.
John Chaser and you just ruined this comment!
Thanks! It's a ton of work, usually precisely at the moment when I REALLY don't want to do more work (i.e. when I've just finished editing a video for 12 hours), but this is why it's important, and this is why it's worth it. Thanks again!
@@aragusea you might be some viewer translaters.
I dont have damaged hearing at all but i still like captions, dont know why...
@@aragusea good on you adam!
Oh look. A recipe I can do at home without looking for products they never sell in my country
Where'r you from?
Marcus Corporal *glares at babish*
*Cries in Xantham gum*
@@daniellete9049 Amazon has that
@@Thompers for me...thier is no shipping here..
I love how, as someone with an Asian parent who grew up eating rice almost every day, I like my rice almost the exact opposite. Heavily washed, and with almost-too-much water. In a rice cooker of course, cause it's so much easier to not have to worry about.
when he put butter in a section of my soul just disappeared
The way he cooked the rice disgusted me. (I’m Asian)
@@armywithluv9780 the rice looked so good
@@armywithluv9780 isnt rissoto from asia?
@@britemite9042
Risotto is an Italian food. Almost as far away from Asia as you can get.
Adam: *breaks pasta*
Italians: *angry italian noises*
“You’ve mama’d your last-a mia😡”
*Furious hand gestures*
Furios speedy hand gesture that made a tornado be like: MAMMA MIA
Adam: Doesn't wash rice
Asians: angry asian voices
Ben kenobi *angry coronavirus noises*
My little brother heard me watching this video and said, “ Is that the ‘vinegar goes on the right’ guy?”
i don't get it
watch this: ua-cam.com/video/JPg-L5kJuOc/v-deo.html
vinegar leg*
VINEGAR LEG ON THE RIGHT I REPEAT VINEGAR LEG ON THE RIGHT
VINEGAR LEG IS ON THE RIGHT
throw those shrimp shells into the freezer to make a tasty seafood broth, or toss a few shrimp shells and some turmeric into your rice for a nice twist.
I realized you could maybe have some synergy by defrosting with less water on a pot, which you could then transfer that pot to the stove or, to avoid a smelly kitchen, an induction cooker outside (like Adam's demi-glace procedure). But I'm not sure how safe or viable this is.
Thank you Adam for creating an emulsified sauce with that pasta. I'm so tired of seeing TV chefs put greasy butter with shrimp on top of noodles and calling it scampi. Your scampi looks like the 🐐.
"enough for at least four people".... no.... just one
"four non americans..."
here i fixed it
@@peterhoffmann2231 you're assuming Americans are fat
@@peterhoffmann2231 sorry i was hungry
I'm not American, but I eat 3 portions in a sitting. No I'm not over weight.
@@tommybro5313 because they are lmao.
“what did you eat today”
“idk how to spell it
shrimp *camping* “
ha good one gringo
I’m still waiting on “Why I season My fork not my food”
no
Why I season my knife not my food
No actually that'd work maybe....
Helena Canielo I know right it’s a good idea
“Let the shrimp cook via steam”
not to be confused with hot steam that comes from heat, were talking about the game platform here
I'll just set Steam.exe to high priority, download TF2, then place the shrimp directly on my overheating CPU.
This made me laugh harder than it should have 😂
lmao
You know it's a good video when Adam's dad is in it.
I respect how consistent you are with you uploads not to mention quality uploads.
Adam, I watch a lot of different cooking channels on UA-cam, but your recipes are the ones I always end up making. Thank you for producing this content and helping me trick my friends into thinking I'm a better cook than I really am!
I’m waiting for him to get sponsored by raid shadow legends
Same
godpleaseno
long live the empire
ohgodpleaseno
Jose Rivera what is wrong with you
Adam, mate. You actually make my day/night so much better when I get a notification of a new upload from you!
Cheers from The Land Down Under! (Australia)
You do you!
Good luck with those fires! Wish you the best!
Matthew Jellie Hope all is well for you down at Australia.
Matthew Jellie lmao bro stop watching the video and go put the fire out
"actually"
A lil trick my grandmother taught me with shrimp shells is to boil them so you have shrimp water handy, which is amazing for any seafood broth
The bonus here is that it takes the stench off the shells
Can you please review this recipe... 🥰😍🤤🤤.... ua-cam.com/video/He1AdAHuGzk/v-deo.html
Celery is such a mild flavor. I’ve been using celery leaves in my stir fry and it’s amazing how much flavor they have.
Dude your video format is PERFECT! Punctual and to the point. No BS. Super dense with info and not unnecessary long
Adam: Diet food
Also Adam: *big* *chunk* *of* *butter*
(Just for the purpose of joking. I'm aware that fats aren't the devil). Love your videos Adam, keep going!
Diet food should be something tasty enough that you can stick to the diet.
1) Butter is a viable component of a weight-loss diet, depending on what else you're eating; 2) Just because I'm on diet doesn't mean you are, and I make these videos for you.
thats why he needs the diet
@@aragusea I think he ment it as a joke, not to disrespect your choices(sorry for bad english)
@@kavz22 i think adam is aware of it x)
I love how smooth he gets into the sponsor or do they give him a script?
Just came back to let you guys all know, that this is by far the best recipe for Scampi. I watched like 10 other recipes on youtube (Binging with babish, Bon Appetit, preppy kitchen, not another cooking show) and they are missing so much stuff that feels natural in this recipe. They add the garlic to early, they don't brown the Shrimp first and just let them cook etc. The browning and using of the fund changes the flavor so much, just can't figure out why not everyone else is doing it.
So really big thank you for thinking about and changing the recipe to tune it to the best form possible!
"I like chili flakes in there for heat" proceeds to put 3 dust speckels of chili
I thought that too
@@dignanworldchampion still not a lot, at least for my tolerance of heat. I'd imagine something similar went through OP's Head.
Shrimp scampi is a favorite for sure! My dad made it for me for my birthday one year when I couldn't figure out what I wanted and loved it ever since! Now I'm away from home and have to make it my self haha. Thanks for the instructional! Never thought about using celery leaves!
I've made it, and it was amazing! Best non-tomato pasta I've ever had!
I’m 16 years old with minimal experience in the kitchen and I made your dad’s recipe with ease and it tasted great. Thank you!
I have made your scampi and pasta recipe several times and we love it. However, tonight I used your simple, straightforward technique for cooking rice and it worked like a gem! So thanks for that.
Adam: doesn't wash his rice
Every asian person watching: 😱
Tommy BRO whos the master gods and goddeses then?
Tommy BRO I like how you disregard the fact that the person was implying that Asians have a different way of cooking rice, he wasn’t establishing his “dominance” over rice or whatever you think it was. Also, if any race were to be crowned the gods/goddesses of rice, it would be Asians, seeing as the origin of rice first began in Asia. It is also a staple food there and literally everyone eats it almost every day.
Tommy BRO washing your rice got nothing to do with culture its just hygiene🤦♀️
@@tommybro5313 you took a joke and made it out to be Asian supremacy bravo
@@tommybro5313 bro u took the joke too far lol
I love adding celery leaves to my food. I forget where I picked up that trick, but I'm glad I did.
Adam I genuinely would like to thank you, because of you I got back into cooking full-time and I have learned a lot of recipes and cooking techniques that have quickly advanced everything I make. This channel has been a life changer for me.
I’m glad to see a recipe that actually uses celery leaves
I really liked that dual shot after you start thawing the shrimp. Your video quality has increased significantly since the classic pizza video.
Thawing the rice?
Always thaw your rice. Also, one part shrimps, two parts water.
You make the only videos that I can’t skip in my feed.
I made your recipe(the one with pasta)about 5-6 times now and I LOVE IT!It is absolutely delicious.(btw I substitued all the wine with the juice of half a lemon.It is sour,but amazing in this rich pasta dish)
I watch you for a while now and I need to say that you inspired and get me back to cooking.
Thank you so much for showing that I can build good habits and be healthy.
Cooking took my depression and anxiety away.
Love your vids and you so much Adam.
Your recipe ideas always turn into my weekend meals!
@John Chaser I've made the Chicken Parmesan before, it's really quite delicious.
Abby Dreher i made the chicken risotto a few weeks back , it was amazing
@John Chaser really good! Best one so far was the black beans, but a close second was the veggie soup!
Smashing garlic with your hand?
Molly would be impressed
Britten D that’s what I thought 😂😂
you know.... I thought the EXACT. SAME. THING.
what is this? a crossover episode?
I just made this recipe, it was my first time baking and it turned out satisfactory yet sweet, so so so sweet
Halfway to 1 million subscribers! I can't find a channel about food that I love more than this one. I make your chicken parm all the time, Adam.
Nobody:
Adam: *Punches Garlic*
4:56 he slided that advertisement in so smoothly! Holy COW
Thanks Adam for another great recipe.
Your dad's version looks awesome too.
This was the most tasty dish I have ever made, and I’m by no means an experienced cook. Thank you, Adam.
I need to try this recipe, looks so amazing!
Bless my litoranean city in Brazil bc I can find some nice fresh shrimp
The amount of information you put into these recipes is amazing..
You made me rethink some of my methods with other stuff while showing me a recipe..
Thanks for the captions on your videos. I know it gives you more work but it is absolutely perfect for people with hearing loss and I guess it is also very good for people with English as a second language! Keep the nice work.
That shrimp scampi with linguini and yes pecorino is one of my favorite dishes in the world!!! Thanks for your recipe, I love the celery leaves idea. 😋
I just cooked this for my family it was a big hit Thankyou so much for the hep
Thank you. Learned something new from this. I thought scampi was some specific type/size of shrimp, not a particular set of ingredients and shrimp.
I love ur vids, its like what a semi competent person at home can do. Not overly complicated like other channels.
I always break long pasta to fit my saucepan. Glad to know that even serious cooks do that too.
Good recipes, will try. Thx!
“His Italian Mother broke her pasta”
*Doubt*
Funny
Internet Shaquille oh hey
I watched her do it.
Probably one of them Brooklyn-Italians, those who don't got pure Italian blood.
@@hastangz Why do you care so much about how one man cooks his pasta? If you don't want to break your long pasta, don't. There is literally no reason to bring genealogy into this.
Will you continue making recipes in the framework of fitness? or could you please recommend any as your last video was great!
Nice overhaul pic. Also i agree.
i thought you said making recipes in the fireworks of fitness i-
@@antarcticpenguin u need help
Nice Orihime pic.
As someone who has minimal skill in the kitchen I'm ecstatic to find a video like this. Food was pretty simple to prepare and it was delicious.
Anyone who says to not use cheese with seafood is missing out on one of the best things food has to offer
Agreed. Food police stay away.
“Shrimp. Brits call them lorries…”
We don’t
lol
I have lived in England my entire life and have never heard anyone say that
No. We don't. We've never heard us call them that
LOL @ all the Brits who don't get this genius joke
Crispy celery leaves are very nice over salad too. I personally put them in a dehydrator for about an hour or so and it removes the water content just leaving the flavour. You could also put them in a very low oven or just fry them in oil if you don't care about the calories.
I made the first version of the recipe, it was my first time following one of your videos. Great food, thanks man.
Great to see a seafood recipe, keep em coming!
"shrimp are naturally salty"
thank youuu every time i try to tell my dad this hes like "nah not really i dont taste it"
i always swear theyre salty buggers
Here in Italy scampi means shrimps, so it’s kinda weird seeing “shrimp shrimp” as a title
Like chai tea 😄
Or naan bread
Ps: I'm Indian
Metavoid ya man I understand that, I was just saying that in Italian “gamberi” and “scampi” both mean shrimps, scampi does not indicate a particular preparation of the meal as in the US or elsewhere.
Nope, scampi are another crustacean. They look similar to shrimp, but have big claws.
Source: am italian and went to cooking school
Pamafa 3 you’re obviously right, I just didn’t explain myself well enough.
Was trying to say that scampi is not the name of a preparation but an “ingredient”, if you will.
🤗
I work at a group home and we're going to start incorporating shrimp into the dinner menus. I have never cooked shrimp before, so this video puts me at ease!
Just made this for dinner! So good!! I didn’t do the xanthan gum, and the butter didn’t break. Great recipe
Dude I keep forgetting you're from Macon. I used to live in Macon! I'm out towards Douglasville now, just west of ATL. To think I've lived so close to a legend... Bless you for dealing with this incredibly inconsistent weather lately. My heater is very confused down here.
Hey Adam, you can saute the shrimp shells and then hit it with wine or water for easy seafood sauce/stock.
this is why i watch your channel. your cooking is home cooking, just elevated a bit. love the tip of celery leaves, ill remember it in the future.
I started breaking pasta in half yesterday after I saw one of your other videos and it was definitely a good idea. Thanks!
Don't throw the shrimp shells! They're packed with good shrimp flavor, so cover them with some water in a pot and boil them for a while. You can use that shrimp stock for any stock application, especially soups and seafood sauces (it'll round out the flavor of your scampi sauce too). Even if you don't use it, having it for the couple days it lasts doesn't hurt anybody except your fridge space.
You should use that stock to cut back the booze favor from the wine. You can use more garlic and rue to make more of a sauce but as you say, " you do you".
@@michaelcammerino9039 ay it's spelled roux my guy
Hope this helps
@jacksonguillory8114 at least someone knows how to cook here.. 👍🏻
When getting the shell, find the smooth shell and pinch hard and twist. It will slide out and it really can make or break your meal if you do it quick enough
I've been watching Adam's videos on and off for the past couple of weeks, and this one finally prompted me to hit subscribe. That xanthan gum hint sounds invaluable! Does it also make the sauce reheatable? I use emulsion sauces for a few things I make, but it's impossible to save or reheat any for leftovers. Will have to experiment and see.
I also always remove the tails from the shrimp, and find that if you just bend them backward until they snap before pulling off, it increases the odds of the tail not breaking off.
Oh, and I do love celery leaves. We have been growing our own celery over the past few years, and while the stalks never get as big and thick as commercially grown, the flavor is intense, and I harvest them as much for the leaves as the stalks. I lightly saute them, then freeze in portions in small ziploc bags. They are great for any sort of stewed or sauteed application.
Brad Leone, Adam Ragusea and Joshua Weissman uploaded. One of the best things to come home from school to
Does Brad have his own youtube channel or just Bon Appetit? -Love Adam and Joshua!
mad thumbs nope, bon appetit
I had this shrimp pun I was going to do, but then I realized that's just a little shellfish, so I'll just scampi along!
Sometimes if I zone out, I focus accidentally on Adam's breaths and it makes my brain shatter since you never really think about breathing until you breathe
I know this sounds weird
Just made the rice version and it was delightful. Nice recipe!
Just made this last night with dill instead of the celery leaves cause that's what I had (plus dill tastes amazing with shrimp). Also didn't have xanthan gum, so I just moved the pasta straight from the pot to the sauce using tongs, and didn't have any issues with it splitting. Overall very nice and will def make it again.
Crawfish scampi might be a move I’m gonna remember this
Pro tip: Always get frozen shrimp because what we sell at the counter is the same shrimp, we just thawed it for you and put it back on ice for presentation purposes.
THIS^^^
My personal recipe adds sun dried tomatoes, black olives, capers, parsley, and when you put the pasta with the sauce you cook it for one minute. Everybody gets to know each other and there's just this incredible complex beautiful taste I can't get at a restaurant. Just what I do
Shrimp and pasta looks great! Made me very hungry now!! And love the celery leaf thing, will be using that tonight certainly...
This is an amazing meal, I do something very similar a lot.
I'm one of those who really don't care about the vain at all, same with the shell.
Yes, I eat shrimp with the shell, tail, legs and all.
Kiwis, too. Kiwi peel is actually pretty healthy.
I've eaten the legs before and prefer them with the vein, but think the shells would be a choking issue.
Oh the visual of skinning little birds always gets me
@@farialebowski2459 .... Did I miss something?
@@madthumbs1564 never had any issues with the shells, and I eat them quite a bit.
@@DbaldetToShuffle Kiwi are birds, the fruit is named after them. It just sounds so wrong when Americans call kiwifruit kiwi bc here, the distinction is crucial lol. (and I dunno why I commented it's nbd I need to stop using YT high I forget people can see my comments)
6:32 *Screams in Italian*
@@kaiwara2002 ok
Scampi here in the uk is harshly deep fried shrimp, goes well with coleslaw, it’s super tasty something about it being deep fried to edge of burning makes it really nice
Adam's videos actually teach home cooks to just follow their instincts and not to be perfect.
So, I think Olive Garden once had a, "Chicken Scampi pasta" dish.
It was my absolutely favorite dish that I've ever gotten from Olive Garden and I miss it so much!
Does anyone know what I'm talking about? And if you do, do you have a recipe that I can use? I want to eat that again!
Firstly, I totally approve of the amount of garlic. I also buy frozen tail on prawns, but normally leave the tail on which helps boost the flavour. Nice tip with the celery leaves, going to try that! Thanks Adam for all your videos, love your cooking style.
That Xanthan Gum technique is amazing!
Adam has the smoothest transitions to sponsors I swear.
7:18 White Wine’s back! I was getting nervous Adam, it’s been a while since you’ve used white wine.
2:27 as Dwight has said “The Poop line” of the shrimp
For myself; I leave them in. I don't like the texture of the de-veined as much. -You're also getting thawed and refrozen when you buy them de-veined.
The shells actually carry a lot of flavor for those stock enthusiasts out there. You can freeze it and just make a fish stock or just any stock, like a stock for a paella.
Sooo I've been making your dad's version of the shrimp scampi (with the additional of shredded parmesan) about once a week and let me tell you itt iss scrumptiousssssss.
Actually, it's now one of my boyfriend's favorite things. The look on his face when takes a bite: 😌😆😋
Thanks for showing us doable recipes Adam!!