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Shrimp Scampi & Linguine | Byron Talbott
In Pasta

Shrimp Scampi & Linguine | Byron Talbott



WEBSITE: http://www.byrontalbott.com

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TWITTER: http://www.Twitter.com/ByronTalbott

INSTAGRAM: http://followgram.me/byrontalbott

FACEBOOK: http://www.facebook.com/botalbott

BLOG: http://www.fromayoungchef.blogspot.com

THE TALBOTT VLOGS: http://www.youtube.com/racheltalbott

MY WIFE: http://www.youtube.com/checkinthemirror

KITCHEN EQUIPMENT:
Induction Stove Top: http://amzn.to/1kZnP7f
Kitchen Tweezers: http://amzn.to/1msj6fU
Microplane (Cheese Grater): http://amzn.to/1fq2egJ
Pasta Machine: http://amzn.to/1gsHh8b

INGREDIENTS:
1 lb Linguine (Dried or Fresh)
1/2 lb tiger shrimp (Approx 15-17 shrimp)
1 cup white wine (Preferably Chardonnay)
5 tbsp butter
5 tbsp parmesan cheese
1 tbsp chopped garlic
2 tsp garlic flake
2 tbsp chopped parsley
1 lemon (Zested & Juice)
Salt & Pepper to taste

Thanks for watching!!!

36 Comments

  1. Monica Maharaj

    I love that u added the tweezers and sites and details to everything u did. Awesome 👏🏼 thank you . Gonna make this! 😀

  9. Bob Timmerberg

    Easy, delicious and well done video. Made it last night and it was a real hit for both of us!! I would do it again in a heartbeat.

  11. S C

    The recipe and the video are so good and refreshing, but the serving size is 0.25.

  15. Gábor Korányi

    Sorry, but you're doing it wrong. Adding oil to pasta is preventing the sauce and pasta from harmoniously mixing. Rinsing the cooked pasta under water does just the same. The starch on the surface contributes flavor and helps the sauce adhere. If you rinse the water, you rinse away the starch and flavors. So boil the pasta, then drain it (saving some of the cooking water), and then briefly cook it in the sauce with a splash of that reserved water. 😉

  19. Raymond Hinds

    Ive been coming back and forth to this recipe for the last 7 years….. Salute to you my boy, Byron. I wish you much blessings and prosperity.

  20. Aleks Buvač

    Nooooo, not cheese. Never add any cheese to seafood! They simply don’t go together and you won’t find any Italian putting the two together.

  21. FLOODOFSINS

    wow you showed the whole minute of yourself eating staged food and the rest of the time showing B-roll that you may have bought stock footage.

  24. Nobody

    I started my cooking journey because of this video. Many years later, I still come back to this. Still a very delicious recipe to me.

  26. dyasious

    what if i don't consume alcohol? can i substitute the white wine with another alternative?

  30. MB

    Do you have a link to the plates you're using? Very elegant! Thank you.

  32. Rachel Linebaugh

    I was always taught by the women in my family to have a very large pot of water so your pasta has plenty of room to move around and cook. Also, we add a few tablespoons of extra virgin olive oil to the water before boiling and plenty of salt once you're ready to drop your pasta. Another rule in our family is NEVER to use metal utensils in a metal pot, especially after that pot is hot, b/c the metal utensils will scratch and scar the metal pot. I only use wooden spoons or Pampered Chef utensils in my pots and pans. But I love pasta, and I am SO looking forward to making this.

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