scrumptious SHRIMP SCAMPI
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- เผยแพร่เมื่อ 14 มิ.ย. 2021
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I made manicotti back in the early 70's. Not sure how many people make it now days, but would love to see a video on it.
Yes! I agree. I would love to see a modern take on stuffed manicotti.
Love Manicotti, I second this, or third it
I like it but it's a huge pain to make. Lasagna is so much easier.
Agree! Would love to see a refresh on manicotti recipe
My grandmother still makes it every Christmas. Hands down favorite dish.
I like it with angel hair, since the sauce is so delicate.
So is the pasta. Such a bitch to cook
I agree but then again I like angel hair pasta with just about everything except for spaghetti I actually like the spaghetti pasta that’s a little thicker with my spaghetti
Spaghetti and meatballs or lasagna could use a refresh/new twist. Great classics that would be great!
Is Spaghetti and Meatballs Italian?
And, nothing says Italian food like a big bowl of spaghetti and meatballs-unless you are Italian.
If you go to Italy, you will not find a dish called spaghetti and meatballs. And if you do, it is probably to satisfy the palate of the American tourist.
He already has a rigatoni and meatballs recipe on his channel. I made it half a dozen times and it always hits the spot.
@@vilkoskorlich259 meatballs are eaten as second course without pasta
@@jf7075 Note: no one in Italy would call pasta a "secondo piatto". It is, in fact, the most classic "primo". That doesn't mean it's considered an appetizer: what Americans call appetizer is typically called "antipasto", in Italy, and a full meal has two main dishes (the "primo", which is pasta, rice, soup, etc. and "secondo", which is typically meat or fish).
Yes, Italy has its version of meatballs called polpettes, but they differ from their American counterpart in multiple ways. They are primarily eaten as a meal itself (plain) or in soups and made with any meat from turkey to fish. Often, they are no bigger in size than golf balls; in the region of Abruzzo, they can be no bigger in size than marbles and called polpettines.
Polpettes are more commonly found at the family table than on a restaurant menu and hold a dear place in the heart of Italian home cooking.
@@vilkoskorlich259 what are you talking about? italians DON'T eat meatballs with pasta. that's what I said. meatballs are a secondo, pasta primo, lo so perche vivo in italia .... buonaserata. devi leggere bene pero
I love watching "Pasta Grannies" now. The Nonnas are 90 to 104 years old making pasta in their Italian kitchens. They add Basil, peas, potatoes and butter.
Ideas can come from there.
However, Steve, you are the bomb!
You are honest, you do your due diligence, you are calming, direct, you are Italian American!
Your ideas are refreshing. I think you are great, and doing great things to promote Italian flavors.
All the videos using meats and veg are fabulous.
👍
My mother was Sicilian and she used to make pasta with prosciutto and peas. Very old school but very delicious. That’s my recommendation.
My mom is Sicilian too and I remember eating this as a kid. Great suggestion!
Is there anything else with it? Any kind of sauce? Garlic?
@@Semiotichazey Garlic, olive oil and parm.
@@Semiotichazey My mom used to make it with onions bc she doesn’t like garlic. Also her “sauce” is made with the pasta water which makes it creamy. And lots of parmigiano! ❤️🇮🇹
@@My5sons1114 generally speaking with peas, as they have a slightly sweet taste, onion is better combined with them. While in other recipes as a simple sauce it is good to use only onion. Garlic with fish or some vegetables like in pasta con le zucchine or trouffle or mushrooms. Don't mix too many ingredients, Italian cuisine is simple.
I'm german, however this is exactly the way my mom used to make shrimp pasta back when I was a kid. The stock really makes the difference. Sometimes she even froze badges of shells for later to make a larger stock which could feed the whole family. :)
I love your style of filming and editing. It has a calming effect. I watch a lot of other cooking channels and I like your style the most. Thanks for the content.
Me too! Clasic, informative and relaxing. Not Preachy
I totally agree … please keep the great videos coming
I agree. It seems impossible to avoid TikTok on TH-cam nowadays, and that fast, choppy TikTok editing style seems popular--it makes me crazy! Videos on this channel have a much better, smoother editing style.
This is my favorite cooking show.I watch it even if I don't plan to make the dish. ( of course that rarely happens, lol).
Made this for our annual Christmas Eve Shrimp Scampi Dinner started by my stepfather 35 years ago. What a delight this recipe was, everybody loved it!
I'll be over this year lol
@@MissChelle857 lol
Baked Ziti. One of my favorites and I’d love to see a new interpretation of the recipe.
He already has a baked ziti recipe :)
I have been cooking shrimp scampi for over thirty years, always happy with the results, but last week I tried this recipe and I was blown away!! This will be my go to scampi dish from this day forward!! I plan on making it again this week!! Thank you sir, very well done!!
As a graduate from the CIA in Hyde Park, NY that was the best SHRIMP SCAMPI I EVER MADE! Young man, people need to pay attention to you! Keep up the good work!
It really is f***ed up how good this dish is. I can’t stop making it. One of your best, simply delicious and really stresses the technique element.
This is the one I've been waiting on!!! Everything I've tried from you has been the bomb, it's like having one of my buddies teach me great recipes. Thanks for all the hard work making these videos for us, Steve!
This looks so delicious either with or without the pasta. Prawns pasta, lemon, garlic and wine are always a good combination. Definitely going to do this one. Also, anyone noticed how elegant Stephen’s fingers are? Was watching him chop the ingredients and it just popped into my head!
At no point have I ever heard you talk about owning a restaurant. I don't think you're a former restaurant owner who's now a celeb chef. SO, in the category you're in I think you're the undisputed KING of cooking on TH-cam.
Just made this for Father's day. Same sauce and I tossed the shrimp and sauce over a one pound ribeye. Was perfect
Not sopping up that sauce with some bread is a crime!
I would’ve been slurping that up
Eating bread with pasta seems a bit much
@@MPaxsu the bread is for the left over sauce it’s been eaten that way since before utensils
@@MPaxsu lol. No.
@@MPaxsu "Wrong"
My man, you've inspired me to cook all your pasta dishes and Italian dishes in general, cooking, something I never thought i'd be doing. Bolognese and weekday sauce down, now time for this beauty.
I lived in Valley Stream, N.Y. growing up & I Miss having a good cook or chef showing step by step & the right measurements on cooking !!! Your Great at it , keep it coming !!!
This is very much how I make my own favorite shrimp dish. I am going to make this one because it has EVERYTHING gorgeous and luscious in it. Thanks.
Veal Parm sub/hoagie.
When I was growing up on the East Coast, my dad and I would always get these Veal Parm subs. Breaded veal cutlets with some sauce and mozz and parm and they were great. Now I live in SoCal and I havent' been able to find a Veal Parm sub to save my life. I'm not sure if that's a West Coast thing or if they've gone out of fashion everywhere, but I think the only way i'm going to get them is to make them myself.
(had the same problem getting a decent cheesesteak)
I've been hesitant to try these classic pasta recipes, because getting the sauce to thicken using only pasta water and emulsification seemed really technique-heavy to me. But I followed this one to the letter tonight, and it thickened up like a dream! Thanks so much, and keep it up with the amazing recipes!
I'm glad you learnt why we don't use cream in Italy. The emulsification with the starch of the pasta water gives creaminess respecting the taste of the ingredients not covered by the taste of the cream
@EOsborne
If you want to take it to the next level, try starting the pasta in cold water. I used to love the show "Good Eats " on food network and found out Alton Brown had recently added new episodes on TH-cam. One of them was for Caccio e Pepe (cheese and pepper) and he used this method. I have started using it since and it has really taken my pasta to another level. I'll find the video if I can and add the link.
So I couldn't find the one I was looking for, but this one will work. (Skip ahead to 3 minutes 11 seconds if you want to go straight to his explanation)
th-cam.com/video/SORbXRLy3RY/w-d-xo.html
This video actually shows the technique.
th-cam.com/video/259MXuK62gU/w-d-xo.html
One thing I would do differently is he says cover the pasta and no more. I would go an extra half inch or maybe an inch above the pasta so it stays submerged when it starts to swell up. I don't know if it is necessary, but it makes me feel better.
This method uses less water, less time, less salt, and less cooking fuel. Maybe not something your average American cares about, but for me, they matter. Also it concentrates the starch in the pasta water so the thickening power and flavor are much better. Plus you get to make peoples' heads explode when they hear about it or see it. Cheers
It can be a bit intimidating at first but actually not that hard to get the correct consistency.
I love how you did the shrimp, you peeled the tail. It always bothers me when they leave the shell on the tail. Thank you.
As a kid who grew up in Monmouth county NJ, italian food was part of it all. i love your Linguini con Vongole, my personal favorite with the Roman pastas coming in second. Stuffed shells was something my mom made growing up, would love to see something on that. Another one I love is Pasta L'amatriciana(bacon and onion as i learned it, imagine guanciale or pancetta is used in italy). baked ziti updates, out here in Chicago now they have Baked Mostacioli which usually has meat in it. never hear of that in NJ. also chicken Vesuvio is on about every menu here, never heard of that growing up.
any video you do i'll watch and like so keep going!
you have become one of my go to cooking channels. Love your recipes and techniques.
"So, let’s just jump right into it."
NEXT SENTANCE: "Before we get into it."
I always love a made from scratch ghoulash! It leaves plenty of room for a wide variety of flavors, different combinations of proteins, sauces etc. Sometimes I'll use leftover beef or chicken from the previous nights grilling. Even if the leftovers got tough, simmering in sauce always tenderizes and can give off that smoky goodness for those who appreciate it...
Absolutely amazing recipe!! Surprisingly easy and what an incredible result! Thank you 🙏
i don't know if it was ever popular, but my family is Northern Italian and we eat a lot of polenta, and brown gravies/stew (veal, beef, etc.)
I love that you’re a purist. As usual it looks amazing.
Angel Hair.... Steve. Good stuff as usual. I sit, watch, and learn!
I agree, I would like a revamp of Angel Hair.
Definitely! People always hate on it but I love it. I'm sure Andrew would be able to pair it with a good sauce.
Before I commented, I checked and I agree...angel hair.
I love angel hair, so underrated.
This is one of my favorite dishes, I'm so glad you introduced it. BEST cooking show, nice job !!!
Discovered your channel very recently and absolutely love your content. Your recipes and instructions are fantastic, I've made a few of them and they all turned out delicious, my pasta game has improved massively! Not just the recipes are great but your overall presentation style and personality are very refreshing, very chill, straight to the point and no filler but also none of the pointless gimmicky editing and shooting style that others go for. Overall a brilliant channel, I rarely "smash" the like button as TH-camrs always tells us to do, but for you sir I made an exception ;)
Well I'm making this for sure. As far as dated pasta dishes - it's not Italian, it's Russian - but beef stroganoff was the first thing I thought of. Look forward to what others say
Russia has a great cullinary scene, especially in Saint Petersburg
Heck ya I agree!
How about pasta piselli, or I would love to see what you could do with broccoli rape, sausage and pasta…
It's so weird to me because beef stroganoff is NEVER eaten with pasta here. Always potatoes. Always.
And I want to point out before people jump on me, no, original recipe was not served with pasta.
@@TheSilverwing999 We always use flat noodles (pasta) in our Beef Stroganoff. I live in Indiana.
Chicken Alfredo could be a cool revamp. I never really eat it anymore but loved it as a kid.
I so appreciate you!! Thank you for keeping me company throughout the pandemic! I look forward to your videos and enjoy sharing them with my sons! You’re a treasure!!!
I agree with the questioning the use of the corn starch. The pasta water with add the starch to thicken the sauce.
Not sure if it was ever popular but I'd love to see a recipe for a simple anchovy pasta. Saw it on a travel show recently and seemed damn delicious.
That sounds bomb. I might make that next time I can.
Oli oily is anchovies, garlic, basil, dried peppers, and a good grated cheese. Look for it.
@@watershedbarbie Jacques Pepin has a good version if you do a search on YT. good luck))
@@zatarawood3588 Thank you.
Ooh, infusing the oil and wine sounds like a perfect thing!
Thank you for demonstrating … awesome deliciousness .. one of my favorite dishes
man that garlic peeling method is SICKK , love it
Nice!! You asked about older recipe ideas and I am older! One of my "old" favorites follows your general directions for shrimp scampi but (along more of a Greek theme) uses fresh mint (instead of parsley) and crumbled feta. Yes, this violates that maxim of not using cheese with seafood, but this is a excellent combination. I would appreciate your comments on this variation. A similar twist I have used to amp up the flavor is to simply poach the shell peelings in water, then strain and reduce it before adding back to the sauce. I agree with the idea you present of using wine instead of water! Thanks! Really enjoy your channel!
I think that the maxim of not using cheese with seafood is absolute hogwash.
Stephen: You know I like to do half-recipes.
Every Italian watching: What's a "half-recipe"?
I just made this following your recipe! It's so good!
Thank you!
Thank you for this beautiful receipe
PUTTANESCA! I've loved it since I was a kid but I only find it authentic Italian restaurants nowadays.
I make this ALL the time.. simple sauce with capers and anchovies and pecorino. mmmmm
My fave pasta
Great video Steve. Maybe a pasta featuring mussels? Maybe another pesto one? Or a video that uses Fregola Sarda; I have had some in the pantry forever. I also think you could use some Polenta based content.
You are the GOAT man!!!! All your videos are so easy to digest and you simplify everything! Thank you!!!
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!
Lovely 👌🏻 looks delicious 😋 Greetings from Scotland ♥️ Have a wonderful day everyone 🌻
You too! 🤍
The "let's jump right into it.. before we jump into it" made me laugh
Puttanesca would be a good old school pasta to run through.
Was always my chef/family meal....
My mother would make pasta, with butter, a bit of ground pepper, and Romano.
I need some bread to clean to that bowl though! Looks so good!
I would love to see linguine with clams, my favorite! :)
He's already done that fam, check his old videos.
I love linguine w white clams, one of my fav...sometimes I throw in some calamari but need a new recipe idea. Thanks!
The level of detail in this video is amazing. Hands down best chef on youtube
My favorite pasta dish. 👍👍❤️❤️. Thanks for bringing it back,
Manicotti and lasagna would both be really awesome, thought the lasagna was coming when you made that really good ricotta and said it would be used next episode. Either way, Im watching!
Another pasta recipe from Stephen! I am in!
And by the way, to answer your question: I am really into simple pastas you make without cream (cause cream just makes anything taste good lol) , like your roman pastas, the weekday sauce (both tomato and butternut squash and spicy one), all variations of aglio e olio and so much more. So I really can’t think of anything you left out but maybe Pasta Putanesca? Or maybe something like spaghetti with anchovies by Jacques Pépin? Would love to hear your thoughts on them and see the recipes, or honestly any other pasta recipes you come up with! Lots of love brother!
It's not true that cream makes anything taste good. Quite the opposite, because it overwhelms the flavours. This is why it is so little used in Italian cuisine. However, if you love pasta dish and cream, you should try "pansoti con salsa di noci" from Genova. It's a stuffed fresh pasta topped with walnut sauce. In Liguria this sauce is as popular as pesto and it is made from shelled walnuts, garlic, extra virgin olive oil, breadcrumbs, pine nuts, Parmigiano-Reggiano, cream (but milk would be better), and nutmeg.
I love what you produce, really inspiring work-thank you!
Campanella is one of my FAVORITE pastas..but I NEVER see recipes using that Gorgeous Floral Pasta! Absolutely love your channel 😍💯❤ 💯🤩
Awesome video, as always Steve. Something I don't usually see, but would love to see, is a gorgonzola pasta - specifically, one without cream.
You don't need a video for "pasta al gorgonzola". It's really simple. Add roughly diced gorgonzola to a few tablespoons of hot milk with sage and nutmeg and melt over gentle heat. When your pasta is "al dente", throw it in the pan with the gorgonzola sauce and a bit of hot starchy water, stirring for a couple of minutes over high heat. Add some Parmigiano-Reggiano and serve it. You can also enrich this gorgonzola sauce with black olives paté. We call this recipe "pasta alla cenere" which means ash pasta (because of the grey color).
@@nicolaurso6382 - Beautiful rendition. I like to add roasted pine nuts. I think the flavor & texture are a perfect accompaniment.
@@nicolaurso6382 thanks for the advice. I'll give it a try soon!
“You want bigger shrimp”. Proceeds to cut them into thirds.😂. Still love you bro!!!!
I was thinking the same. Completely defeats the purpose of buying large shrimp (which are more expensive too).
I confess the thought of smaller, bite-sized shrimp occurred to me as well.
I secretly love you Mr. Cusato. You’re a phenomenal chef and your respect of the ingredients makes me happy.
Love your scampi technique ! Love all kinds of pasta ❤️
I ate my moms lasagna recently and I thought to myself "This is a dish from the 80's".
It was acceptable in the 80's
So 80s but it’s a classic for a reason
Do any traditional Italian pasta recipe with breadcrumbs
I know where you come from...
Definitely a game changer using TTK method for making shrimp stock with the shells. You’re a great teacher and guide for confident cooking!
Made this today. It was delicious even with bow tie pasta. Love the way you infused the shells into the wine for the sauce. ❤️
Maybe not technically a pasta but I think beef stroganoff has become a bit outdated and could do with your spin 😊 I think the recipe originally called for tenderloin but we need more budget friendly ideas than that IMO.
make it with chuck - you won't regret it. you would need to brown and braise the chuck first to get it tender...
Well you can have it with noodles that's good.
Make your own crime fraiche and use it to make your stroganoff. It is very simple to make and the resulting dish is ridiculously good.
You needed a nice crusty bread to dip in that sauce...
Made this last night, it was great! Thanks!
Excellent. I love pasta like this. And using the shells is a must.
WELP. Looks like I’m running to the grocery store for shrimp.
Haha!!! I just added it to my grocery order!!
While not strictly speaking an italian recipe, I’d be curious to see your take on a Mac & Cheese. Hey, at least it’s got pasta in it, right? And parmesan too if you like, and honestly, if it’s got pasta and parmesan, it’s half italian already.
In Puglia, they use a smoked orecchiette with vegetables. It is a seasonal dish , from what I am told, after they burn off the fields and glean the fields. But I love simple dishes with orecchiette . TY for what you do
I’m gonna make this for sure. Love this channel! It’s amazing 🤩
****UPDATED BOLOGNESE RECIPE PLEASEEEEE****
As good as Stephen is, and he most certainly is, it's hard to top Marcella Hazan's bolgenese.
there is nothing to update in ragù
Why did you stop plating up directly on the board? It was a quirk of your channel and differentiated you from the not not another cooking shows
Best chef on youtube! I never miss an episode. Thank you!
Just recently I did a southern style calamari fra diavolo after reminiscing on an old Italian restaurant I worked in when about ten years ago (one of my starting points) I thought it was a great dish but not one that sold very well… so I tweaked it by making it more of a fennel/Cajun red sauce, adding roasted corn, mushrooms, roasted garlic and Calabrian chili aioli, grana padano, pepperoncini, and smoked bacon. It’s one of our biggest sellers now.
I made this last night - It was AMAZING. Very easy. Poaching the Shrimp this way gave it a lobster quality. I loved it.
thanks for showing us your technique and the timing!
Perfect! I'll be making this tonight! .... I made it and it was amazing! I had to use cleaned frozen shrimp I had in the freezer, so all I had were tails to simmer in the wine, but it still came out delicious! This is a recipe I'm keeping.
This show is the only reason TH-cam should exist
Wow... I am once again very impressed. That looks SO good..!
Outstanding video and technique! Well done!
When I worked in Florence, Italy, we offered a dish very similar to this and it was rather popular. The pan sauce was made almost identical to how its made in this video except we made it with a little white wine and finished it with either Parm Reg or Pecorino Romano with the same technique used to make Cacio Pepe. Local aged cheeses were also used and sometime, none at all.
You are the best ! I always get so exited to cook after watching your show :)
I like how you added the time - management really clear. :) Great recipe, gonna try it out :)
Fantastic ... Perfect summer pasta
Genius!! Simple but perfect, great video 💗
Can’t wait to make this! Thank you! Love it! You’re awesome!
The sea shell pasta! Aside from making necklaces with them in school... I haven't used it ever!
Love the garlic peeling trick!
So calming, i love the way you make these videos bro, have a great day
This one is one of my specialties, you're right, I haven't seen any channels cover this at all, I'm glad you've made one, also, try this frying chorizo in the pan then adding the shrimp.....trust me bro!
That looks good. Great rendition.
Best cooking channel on youtube! Thanks for all the awsome videos
Great job, Chef. Love your recipes and your video presentations which are unique and fun. Bravo.
I would love to eat scampi made the way you did. Im going to give this recipe a try.
I don't ever order scampi from restaurants because all of them that I've been to add capers, and they taste like acetone. So all the restaurants around me ruin scampi. Which is sad because they are really good restaurants, they just use capers in their scampi.
I was watching this video waiting for you to add them (because most recipes I've seen use them) and i was so happy when you didn't.
Thank you for sharing this with us.
You are very good at explaining what you are doing as well as explaining method.