Best old school shrimp scampi #15
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Date: 2020-05-27
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Comments and reviews: 9
Allison
This is a great simple recipe, but I have three issues with this: 1. You let the Sauce reduce to much2. It would have been easier just to pour the pasta water in a Colander3. How is that plate gonna feed two people, I could inhale that child's portion in one breath! I'll also add that I will be adding Mussels and Mushrooms to this dish.
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This is a great simple recipe, but I have three issues with this: 1. You let the Sauce reduce to much2. It would have been easier just to pour the pasta water in a Colander3. How is that plate gonna feed two people, I could inhale that child's portion in one breath! I'll also add that I will be adding Mussels and Mushrooms to this dish.
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Bao
Note: I do not know why Sam overlooked this point but he is using what we call English Parsley, instead of italian parsley. English Parsley is characterised by its hard and rough edges - it adds NO flavour to the dish and is merely decorative. Do exercise caution in choosing the right parsley at the supermarket. Choose Italian parsley.
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Note: I do not know why Sam overlooked this point but he is using what we call English Parsley, instead of italian parsley. English Parsley is characterised by its hard and rough edges - it adds NO flavour to the dish and is merely decorative. Do exercise caution in choosing the right parsley at the supermarket. Choose Italian parsley.
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Bill
Max, your Dad is actually a pretty cool guy. I know, I know. One day you will appreciate that. I wish my Dad cooked like that. I hope he gives you half though, if not, I am sorely disappointed! I imagine you eat alright anyway! Great you supporting your Dad. He couldn't do it without you.
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Max, your Dad is actually a pretty cool guy. I know, I know. One day you will appreciate that. I wish my Dad cooked like that. I hope he gives you half though, if not, I am sorely disappointed! I imagine you eat alright anyway! Great you supporting your Dad. He couldn't do it without you.
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erik
Big fan of your videos. I have tried quite a few of your recipes over the last few months. Question. Ive noticed that you use vermouth in recipes that traditionally would call for white wine. What is your reason for doing so and what type of vermouth are you using? Thanks
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Big fan of your videos. I have tried quite a few of your recipes over the last few months. Question. Ive noticed that you use vermouth in recipes that traditionally would call for white wine. What is your reason for doing so and what type of vermouth are you using? Thanks
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wishbone
I hate cooking shows that pretend it only takes 8 minutes to cook something. He didn't have to de-shell and de-vein the shrimps, wash the parsley, bring the water to a boil, etc. Somebody else did all the prep work. He threw ingredients together; he didn't cook.
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I hate cooking shows that pretend it only takes 8 minutes to cook something. He didn't have to de-shell and de-vein the shrimps, wash the parsley, bring the water to a boil, etc. Somebody else did all the prep work. He threw ingredients together; he didn't cook.
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Jim
Just followed this recipe to a tee and it was fantastic and so simple. I did add some Parmesano Reggiano which he mentioned, but it seems he forgot to do, but it was a spectacular addition to the finished product. Thank you Sam for a great recipe.
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Just followed this recipe to a tee and it was fantastic and so simple. I did add some Parmesano Reggiano which he mentioned, but it seems he forgot to do, but it was a spectacular addition to the finished product. Thank you Sam for a great recipe.
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kenny
OK, at 7: 38 in the video, Sam has already overcooked the shrimp. Then he asks do you want cheese? It is sacrilege to add cheese to Italian seafood. This guy doesn't know basic ethnic cooking. He's a Jew. Known for making reservations, not food
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OK, at 7: 38 in the video, Sam has already overcooked the shrimp. Then he asks do you want cheese? It is sacrilege to add cheese to Italian seafood. This guy doesn't know basic ethnic cooking. He's a Jew. Known for making reservations, not food
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Abroken
He's rich. What kind of business is he in? Yes he was being kind of mean to the camera guy who is obviously alot younger. Hope he's not jealous. Lol Recipe on point, I would love to make this with strips of Rib eye steak on the side.
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He's rich. What kind of business is he in? Yes he was being kind of mean to the camera guy who is obviously alot younger. Hope he's not jealous. Lol Recipe on point, I would love to make this with strips of Rib eye steak on the side.
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c64
Surprised you didn't just drop the pasta into the pan. No need to drain. Salty and starchy water adds to the sauce. Italian flat leaf is definitely better. Shrimp was also cooked too long, but what do I know. Love all of your videos.
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Surprised you didn't just drop the pasta into the pan. No need to drain. Salty and starchy water adds to the sauce. Italian flat leaf is definitely better. Shrimp was also cooked too long, but what do I know. Love all of your videos.
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