Steel Pan Shrimp Scampi

This is why restaurant shrimp scampy is better than yours because they’re not overcooking the shrimp and they’re cooking it on a stainless steel pan. Guys, I’m telling you, when I say 30 seconds aside, that’s all you need because the secrets in the next step. And when you’re cooking on the high end to medium low, nothing sticks. The goal of this step is to develop a little bit of shrimp fond. No more than a minute, we’re going to transfer it to a nice white bowl. We’re left with shrimp fond. Wait till you see what we do with garlic cut three ways. Dump it in with that shrimp fond. I started with a neutral oil, algae cooking oil. Cuz at the end, we’re going to add a little bit of butter. A little bit of chili flakes here to that. Now, as soon as you can smell that garlic after about 30 seconds, everything’s stuck, right? This dish is ruined. Those stainless steel pans, it’s already cut on, right? Wrong. That fond is what makes this dish better than any home-cooked meal. Delaze. Nice half cup of white wine. And as you can see, that fond all comes up into the sauce. Now, this is the difference that makes the difference between a great shrimp scampy and a terrible one. that fond there that you can only truly get on a stainless steel pan. Every other cooking surface will leech last week’s food. This the only true pure cooking surface that can do this properly and that’s why it’s so much better in a restaurant. Now you can do it at home. And of course after testing hundreds of these pans so you don’t have to. Heritage Seal top my page is the best. Squeeze that lemon in. It’s important. One of the most important steps to this extremely starchy pasta water. As you can tell I’ve barely filled this up. Why? Cuz it’s more concentrated starch. Now dump a nice ladle full in there as we 3/4 cook this pasta. Further deglaze that side fond. This is what’s going to give you the perfect sauce. That pasta water is the difference that makes a difference. We did garlic three ways for a reason. Remove the big one. Right before we add this half cooked shrimp in, we’re going to add some green onions, parsley, and this is optional. Tagon. Dump it all in. The teragon is going to get pulled out. Adds a beautiful background secret flavor. Now, you don’t need to add any fancy fish stock or anything like that. Why? Within two minutes, you’re going to have the deepest shrimp stock of your life because of those shells. Guys, when you buy your shrimp, make sure the shells are on or at least the tail shells. After two minutes, we’re going to shut this off. Take that teragon out. Now, the secret to all this, cold butter is going to bring it all together. This is a secret Big Chef doesn’t want you to know. That’s why it’s so much better. You top it with that cold butter at the end. And now you don’t have a broken sauce from that pasta water and everything combining, guys. It’s going to blow your mind. Just going to take that pasta, transfer it over. Might need a bigger pot here. Transfer. Because we need a bigger pan, I’m actually transfer this to the pasta bowl. Beautiful. Mine with a touch of olive oil at the end there. Look at how beautiful that is at the bottom there. Mix it for a couple minutes all together. And you’re mixing until you get the consistency you want. A nice scoop of that beautiful pasta. Put it in there. Pop it with some of these shrimp here. And remember, frozen shrimp is the best way to buy shrimp with just salt. If you see more than just salt in there, don’t buy it. If you see fresh shrimp, it was previously frozen. So, always buy frozen shrimp unless you’re right near like a fish monger. There you go, guys. Absolutely perfect. Let’s go.