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scrumptious SHRIMP SCAMPI
In Pasta

scrumptious SHRIMP SCAMPI



Felicetti Tagliatelle (10% off, use code “NACS” at checkout):
Organic Felicetti Rigati Pasta

RECIPE
https://www.notanothercookingshow.tv/post/shrimp-scampi
(Website Design by: https://www.kristasdesignstudio.com/

PATREON:
https://goo.gl/5Nr1oB

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MUSIC BY GurtyBeats

20 Comments

  4. vilko skorlich

    Thanks Chef you almost explain I Love,but ?
    Scampi
    Scampi, also called Dublin Bay Prawn, or Norway Lobster, (Nephrops norvegicus), is an edible lobster of the order Decapoda (class Crustacea). It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland,

    Shrimp
    The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary. Used broadly, shrimp may cover any of the groups with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata.

  6. Jeannie Brooks

    Stephen, this is an exquisite recipe, worthy of a very high end restaurant, like everything you do! It’s so perfect- thanks for sharing!
    You really should be the master chef in a Michelin star restaurant- I hope you will someday.

  8. Toccara W

    This recipe like everyone I’ve tried from this mofo is UNREAL!! Just make it and feel like you’re eating at a high end Italian restaurant. This was amazing.

  9. Stian Hegglund

    This looks absolutely amazing and I would love to bring this into my pasta rotation, but the shell frying/steeping+straining seems like a bit much labor for a busy weeknight. Would it still be worth it if skipping that step?

  11. Jamie Stewart

    Lost pasta dishes… big in the 80s but not a common dish these days… Pasta alla Vodka. Added it to my regular rotation last year, and it’s the dish the kids always ask for…. Strong flavours, but so tasty. I use quite a classic recipe, rigatoni, onion, garlic, chilli flakes, tomato paste, vodka (75mil for 4 person serving), double cream, cooking water, Parmesan, basil, but I also add fried Parma ham which I feel makes it more substantial as a main dish and also adds a savoury taste element. Delicious!

  12. Tech NY

    Love the Technique Champ 🏆 coming from a Born and raised Brooklyn NYC Italian I definitely make mine similar no flour needed.

  13. Lucas Hunt

    Sounds silly but I don’t hear about spaghetti and meatballs anymore. If I see meatballs on a menu it’s never with spaghetti

  16. Nancy Reyes

    Pasta .. back without beach diet and all that came out. I used to miss pasta so for a splurge I would make a pasta salad with the tricolored rotini just for some healthier kind of version of pasta and then they came out with that suddenly salad pasta. I think that ruined the rotini pasta. Anyways like to see that come back in something that you make. And I like the spinach one too!

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