All right so I got a pot here, all right we’re going to add olive oil and butter as this. All right and the idea of a really good shrimp scampi, is using very simple ingredients, we’re just treating them a little bit of care. All right you’re going to have such spectacular taste indulgement on. Because when you slow cook garlic, garlic actually has tons of sugar. All right when you slow cook it, you’re really kind of develops the sweet flavors, same deal with shallots.
All right so we’ll kind of pull the garlic, all right great and then we’re going to take the paper off the shallot, roll it up like that then we’re going to have mince of the shallot really super fun. All right we’re going to cook this so super slow, all right I really want to take some time to develop about the natural sugar from the onions and the garlic. If you crank the temperature up too high, it will burn in like two seconds flat.
My pan smells fantastic, I have garlic and shallots start to toast a smoke, really sweet. The toast in a little bit extra virgin olive oil and some butter, and they are going to be the best for the ultimate shrimp scampi. And we are sort of ready to go—we’re going to add just a little bit of red chili flake, not a ton, I'm not looking for a spicy dish. I just want enough, just kind of warm your tongue up a little bit, I'm not going to bounce all flavors up.
A little bit chili flake, then we’ll take our beautiful shrimp to be cleaned. And we’re wreck them right until a beautiful sweet rosy garlic. Just give it a little toss, all right let this cook, shrimps smell amazing, I'm going to give it a little stir, they get pink really quickly. I'm going to take them out, I'm going to let them cool down, okay. I don’t want to over cook the shrimp, because we still have a sauce to make in this pan.
All right now we start to make a sauce. Like I said before, it’s really simple. Now splash some good dry white wine. Okay crank it up the high, we’re going to add a little Nova butter, let it start to meltdown, and it’s going to start to thicken, and going to get nice and rich, maybe two, I'm feeling generous today. We’re going to give it a nice little drink and extra olive oil, unless you’re going to start to cook down, they’ve become a nice little sort of syrupy consistency and even the first shall offer it one more step.
When the pasta is finish, the water’s going to be nice and starchy, we’re going to hit with just a little bit of starchy pasta and water to thicken it up and give it a really silky texture. Now I'm going to take about a cup of starchy pasta water from the linguini, I'm going to fold it right and that’s going to actually start to cook and thicken and bring everything together and binded. It’s also going to get the scampi sauce a really luxurious texture. It’s really, really nice right before you plate it up.
All right we got some parsley, let me take some parsley and fold it in, for some really good color, nice when you shower parsley. I'm going to take a half a lemon, just give it a squeeze, it has a nice bright flavor to it and then let me take my shrimp, right back in, one everybody through all the delicious garlic, all that butter that flavors going to get right back in. I'm going to give it a good stir, I love scampi, got my linguini here, toss it right on top. Look at that. Okay and we’ll take some tongs, to give it a nice big stir. All the stuff on the bottom comes at the top, all the stuff on top goes to the bottom, beautiful, all right.
And we’re take a bowl, we’ll take a little bit of linguini, check that aren’t they beautiful? That right on top and the sauce is silky, it’s smooth. All right absolutely gorgeous guys, I love it. Take a little bit of fresh parsley, round on top. You got a beautiful plate, a pasta, you like some cheese, are fantastic. If you don’t, it’s fine. Take a fork and dig in.
So if your only going to have one recipe for shrimp scampi, you might as well be the only. Look at that, beautiful? That is delicious.
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