I'm a new culinary student. Thanks so much for the format of your videos, Chef. You teach just like my professors! Engaging, personable, and so helpful and informative. Feels like a mini class :)
Hello Chef Parisi, I love seafood and my wife loves pasta. This is a win-win recipe for us. I love the way you cut the outside of the tomato not to get the seeds, great technique. I also love how you explain the options and that you use your favorite pans, not always new ones as most cooking videos do. For me, this makes your videos special. Thank you for this great recipe and for sharing. Best Regards. 👍❤
My mouth is watering. I don't have the time very often to make my own pasta, however, I do have a local Italian market that makes their own fresh pasta. So bam! Let's make this this weekend.
I will definitely be making this on the weekend. Believe I'll be adding a few pinches of cayenne pepper and red pepper flakes to the sauce for a little kick. Love your videos and thorough explanations as to why you are doing things without them coming out too long. Thanks Chef!!!
Hi all. Just wondering if anyone has made this without the andouille sausage. I want to make this for some of my family, but they don't eat meat. Should I double the shrimp? Any other suggestions would be greatly appreciated. Thank you.
I'm a new culinary student. Thanks so much for the format of your videos, Chef. You teach just like my professors! Engaging, personable, and so helpful and informative. Feels like a mini class :)
Very interesting pasta recipe with shrimps and sausages! The final result is incredibly creamy!
Hello Chef Parisi, I love seafood and my wife loves pasta. This is a win-win recipe for us. I love the way you cut the outside of the tomato not to get the seeds, great technique. I also love how you explain the options and that you use your favorite pans, not always new ones as most cooking videos do. For me, this makes your videos special. Thank you for this great recipe and for sharing. Best Regards. 👍❤
Waiting on my food order so I can make this. I like when you post here on YT. You're the G.O.A.T.
My mouth is watering. I don't have the time very often to make my own pasta, however, I do have a local Italian market that makes their own fresh pasta. So bam! Let's make this this weekend.
Note to self - do not watch Chef Billy videos at 11 p.m. Now I will be dreaming about the amazing recipes seen here.
So true
I am just about to start making this and can hardly wait. Update tomorrow❤️🙋♀️
I will definitely be making this on the weekend. Believe I'll be adding a few pinches of cayenne pepper and red pepper flakes to the sauce for a little kick.
Love your videos and thorough explanations as to why you are doing things without them coming out too long. Thanks Chef!!!
This was absolutely delicious!
This looks really good!! Adding this to my menu for the weekend!!☺️
This recipe is incredible
Amazing recipe n tutorial. Thank u
Yum this looks good. 😋 Thanks
It looks great. I want to try it. I’m just wondering what “blackend seasoning” is.
Thank you for this great vid!
Looks DELICIOUS!!! Can you change the parmesan out for pecorino?
Yes
boss looks like he's choppin with a bob kramer knife. the dream
Those are sweet. This one is a “aura” knife.
@@ChefBillyParisi thanks for sharing ! those look amazing. verrrrry tempting
Hi all. Just wondering if anyone has made this without the andouille sausage. I want to make this for some of my family, but they don't eat meat. Should I double the shrimp? Any other suggestions would be greatly appreciated. Thank you.
Looks fab. I’m not a sausage fan, so I’m going to leave out the sausage and add more shrimp.
Billy, I like you I like your videos, i’m gonna say this with all due respect, I think your videos are a bit long but I do like them!
Wait to you see how long my bangers and mash video is next week. Hey if it’s not for you it’s not for you, no hard feelings.
Playback speed x1.25!
Time for some Barkeepers Friend on that stainless pan, my man.
dont know bro, the problem with cream sauces is that once it cools down its like eating glue
Vein……..NO……..POOPER…….YES