Huge thank you. I’m a new stay at home dad (long story) and I’m cooking for my wife and 3 kids. This is the 1st night I have cooked something I’m proud of lol. Made my wife look at me crazy when I served her a plate. Thanks so much
Haha .... well done! It's a mystery to me that women like your beloved don't know or won't accept that almost all of the world's top chefs are male, not female. Always have been. I once had a lady friend who seemed amazed that I could boil an egg 😂. My recreational hobby is making French pastries and brioche, so she regarded me as a miracle, even though almost all pâtissiers in France are men 😂 Sexism is a dumb & terrible thing, innit? Both ways. I have a niece almost qualified as commercial airline pilot with KLM, and many men joke they would not take her flights, even though they know there is nothing in a modern airliner cockpit that having a penis helps you to do better 😂.
To read your comment brought back memories of my own husband and are life together. There's nothing that says I love you more than letting go of traditional roles and coming together in every way to keep your family whole. I wish you the very best life has to offer going foward. I lost my husband to Covid 19. Life is shorter than we think so cherish every moment ❤❤
@@robertahubert9155 I'm very sorry for your loss 😢 You're absolutely right, always got to make the best of every moment and there's nothing better than having a good meal with friends and family
Why apologize for being a stay at home Dad? I was one also. We need more of that or less of being shunned for doing it! Children deserve having fathers in their lives too. 💪🏻❤️
What I like about this guy is that he openly admits that there no strict rules for cooking and its something we figure out as we go on. Most chefs are very particular about techniques, but essentially most of us cook just for the pleasure.
Okay, I'm Italian (my grandmother and her family came over from Italy eons ago), my dh of 47yrs is southern, and he's learning to cook Italian from your videos! I am SO proud of him, and he is too, we are eating your delicious recipes :). At 72 he has pride in the dinners (of yours) he's serving up. Now he loves to cook with Kosher salt... Everything is so fresh and delicious, thank you!
I made it for Sunday brunch and everyone loved it, thanks so much. The tip on reserving the lemon juice and parsley to taste first then add worked great!
Just made this tonight. I used half shrimps/half scallops. Used half white wine/half pasta water and half fresh parsley/ half fresh basil and it turned out EXCEPTIONAL. Didn’t need extra salt by the end as it was extremely well flavoured and I really like the baking powderer trick. Definitely a keeper
I bet you earned some brownie points with this one! And she probably thought it was much harder than it was. I’m going make this for my husband and our two daughters this week.I can’t wait it looks delicious!
Just made this for dinner. It was absolutely a 10 out of 10. Without the addition of the wine, the butter and lemon flavors really shine. My lemon was old and I didn’t want to use the zest. I used lemon infused Sicilian olive oil for added lemon flavor. Absolutely delicious. Thank you.
Yeh it’s amazing what you can use as substitutes when you haven’t the exact ingredients. I didn’t even have a Lemon so just used Knorr lemon juice from the bottle. Tasted beautiful😋
So glad I came across your cooking videos. You keep it extremely simple, which is what I definitely need - as I was never taught to cook myself. What really drew me in was watching you interact with your children. I watched another video with you and your daughter and it actually made me cry because the way you spoke to her was so genuine and loving, I am now a forever fan just based on this video. I will be waiting for all the offers you get for your own cooking show. Thanks again for keeping it simple for people like me.
Butter is a key, if not the key to keep the lemon from overpowering one's palate. Just olive oil would not give the same balance. Very tasty simple dish. You got it going on. Another winner.
Made this recipe the other day, swapping out a few ingredients - dried parsley for fresh parsley, bottled lemon juice for fresh, etc - but OMG it was SO good! This recipe is a keeper.
Thank you! This is what I was gonna do, as I don't have any lemons or fresh parsley right now. Actually don't have any fresh garlic right now, either, 🙄, so I'll have to use garlic powder. And I'm gonna use chicken because I'm allergic to shellfish. Other than that, I'm not gonna change anything. 🤷🏼♀️ Still sounds wonderful, though. UPDATE: Had to play it by ear, as I only make it for one. Definitely going to have to tweak my measurements as I misjudged a bit. Quite garlicky and salty (my fault). Even at that, it grew on me the more I ate. Will definitely make it again, but with fresh garlic and parsley. Also gonna add a little wine.
@@srvntlilly I used minced garlic in mine (the kind that comes in a jar) and it worked out fine 😊 I'm half Armenian so I like a garlic aroma that can level Tacoma LOL 😂
Wonderful recipe...easy and delicious! Added more shrimp, more garlic and broccoli florets. Next time, going to try it with mushrooms and pancetta. Then... cauliflower and cherry tomatoes...the possibilities are endless!
Love this! Hubby and I are going to St. Simons Island in a week and we have been staying at the same hotel 20 years. I always take gadgets to cook with. We buy the most beautiful shrimp from a man who sells fresh from his truck and this is going to be my recipe to surprise my husband. So easy to make seafood and cheaper than restaurants! Been doing this for years thanks!
Omg! I just made this tonight for my husband and he raved about how good it was! Thank you! He said I should make this once a week for him. Thanks again, he's a picky eater, but he loves this recipe!
Said it before and I’ll say it again, best cooking channel on TH-cam. You are the ultimate guide for people who love to cook but aren’t experts and don’t have time for all the pretentious bullshit. AND you explain al lot the stuff that other channels wouldn’t bother. Thanks again so much. This dish was amazing.
Mai visto i suoi video. Qui ha fatto un bravo lavoro.. ricetta ITALIANA, non 1/3 italiana come fanno di solito gli americani... SORRY.. senza offesa. Se dice che è bravo controllerò con altre ricette. Grazie Arrisentirci
The best part of this post was seeing James and Dad having quality time on the promo reel..(great sponsor!)...Another great recipe- Love the simplicity, 🍋lemon zest accent...and the fact that quick modification....and you can serve this 'cold" as an appetizer or picnic dish!! Awesome 👍...light & flexible!!
@@sandrarupnick3919 Hit "down arrow" in description....scroll down...Jimmy always posts links for recipes....Good content and recipes on this site....always!!
I like the way he adjusts his amounts and measurements in a general way just like friends would share with one another in the kitchen! Recipe is simple and if you can get your teenage son to try this and admit it's good, that's a win in my book!!
My gut instinct is that hes talking about some annoying UK gas level shenanigans, but if you know your stove that is actually a way more useful descriptor than "medium heat"
😊That is sooo helpful! #’s are more relatable to my cooking brain, not “medium-low/high, etc.” that my head can’t wrap around for some silly unknown reason.
Just made this and it was delicious. I broiled some asparagus tips and cherub tomatoes tossed in garlic olive oil, salt & pepper and added those in at the end.
Love Olive Garden.....my fav is their Chicken Scampi. Glad you got some shopping done....enjoy your meal with your honey. We got some shopping done yesterday too. We ate at one of our favorite diners that we have gone to for years...even while we were dating. It was a nice day for us too. Love, Hugs and Blessings.
Probably i've left similar comment before, but i love to see you cooking for your family. My son is almost 3 and I manage to cook with him. Thank you for being my inspiration.
Been cooking this recipe for the past 6 months, it’s so good we made it every weekend for a month straight. We add the cooking wine otherwise that’s the only difference we add, thank you for sharing this to the world.
I found this video today. I dropped my daughter off and went to the store and grabbed some shrimp, lemon, and parsley (had everything else) and made this for lunch. It was SO good. Thank you!
When your ‘Taste-Tester’ shovels it in, and give the ‘Mmmm’ sound, it’s a ten… he just wants to keep Dad a little humble. Now that he’s seen it done, give him an apron, a little instruction, and let the kid work his magic! I’d love to see that!
I absolutely love these deelish , fast simple dishes YUM this one’s totally yummy 😋 thanks soooo much for the help with…. “ What’s for dinner?”….. I’m sorry. I also think the dishes that are a bit more more complicated, even those are deelish fabulous! Your “ how to “ vids are interesting. It’s great to see and learn some different ways to do things! Love to try new things. No haven’t seen one meal that I wouldn’t be all in ! Thanks so much ☺️
I didn't end up making this pasta exactly but I learned a bunch of principles. tons of lemon flavour, plus the oil from the skin. the parsley contrasts with its garden notes. the shrimp is light but you could do this with chicken breast or a vegan switch. the butter is the understudy. it's there, it's solid, but it's the olive oil that steals the show. for something quite fat heavy it feels light. there are so many variations you could work with on this. incredible recipe! thanks for sharing.
Just cooked this up tonight and was super pleased! Like how simple the recipe is compared with others I've found. Love your down to earth, no B.S. style.
Your meals are always Top-Notch my friend! Keep'em coming and don't listen to the people who say there's too much wine in your recipes. There's always room for wine whether its for cooking or just enjoying a tall glass! You're the man!
Great recipe! Just a small tip for anyone watching, try to cook the shrimp in batches so that you don't crowd the pan. This will prevent from having some that were still grey while others were cooked and also make sure that they are sauteed properly instead of steaming, which can happen when the food is bunched up.
Made this for my family & it was SO good. I used a whole pound of pasta and there were no leftovers, they loved it! Perfect easy summer dinner recipe!!
My husband came home from Louisiana today with jumbo shrimp just off the boat so I was ready to give this recipe a try. I only used 1 pound of shrimp but kept everything else like your recipe showed. We both loved it! I used a small lemon and thought it was perfect. I will definitely be making this recipe for company! It’s easy and delicious! I did grate some fresh Parmesan cheese to use when serving it and I thought it added a nice zing.
I thought I was making garlic shrimp all these years. I made this recipe today for Sunday dinner. I can not begin to tell you how amazing this was. I left the extra shrimp in.
I'm cooking this dish for the past 20 years, at least, and I created a winter version of it. One simple additional ingredient, when in season: LEEK. It goes so well together with lemon and shrimps.
Made this tonight for my wife and 17 year old daughter and they loved it! So did I! I’m stuffed and happy. We had the shrimp with the shells still on but still raw. I think you used just tail on shrimp. I still loved it. Thank you!!!
Hi there! Loved your channel, and i'm following every recipe you post! Already tried some of the dishes, and my favorite is that mushroom sauce reduced on brandy with pasta! I used to make this shrimp pasta with some differences, if you didn't tried it before, I hope you like it! I used to "cook" (only keep it warm) the olive oil with the lemon peel (here in Brazil I use a lemon called "Limão Siciliano", looks similar to the one you used here) and leafs of basil for something like 5min. Then, you sift the oil to take out all the solids, and cook the shrimps on this oil, and the same with the pasta later. Throw some minced basil at the end. The basil and "limão siciliano" together taste soooo good! Hope you try it with a good white wine! Love from Brazil! And good work!
I’ve got to try this recipe! Thanks for sharing and glad your son gave his honest opinion because all the children in our family are at times particular. Bravooooo!!
I made this Monday night it was great, saved some of the pasta water and used it to help warm up the leftovers tonight and it was still great. Thank you for the video and recipes.
Just happened on this recipe tonight. I was hungry but it’s way too hot to cook anything elaborate. This is so easy! I didn’t have shrimp so I used little baby lobster tails, lango-something, really small like shrimp, but I did have everything else. It was ready in way less than 30 minutes, and I wasn’t slaving over a hot stove. The other nice thing about this is that you really don’t need to measure - you can add as much shrimp as you want, as much garlic - the lemon juice is the only thing you need to be careful with! Love it! The best part? It was absolutely delicious! Thank you!
I've made this a few times now & it's a simple & excellent recipe, bravo! We're huge fans of mushrooms so I added about a dozen medium sized sliced crimini mushrooms to the last batch. The added earthiness took it to a new level while the lemon zest & parsley kept it light & refreshing. Love your channel & fun presentations, keep up the great work!
Wow, I literally made almost the same recipe the other day. Just used penne rather than linguini, but tossed in some chopped tomatoes at the end and some shredded parm, also no New England accent. Such an easy, quick, delicious and great recipe.
Just made this last night…OMG! I will always prepare shrimp this way!! The whole dish was amazing… I added 3 cups of sliced baby Portabello mushrooms and 2 cups diced tomato and my family loved it!! Lemony, garlicky goodness!!💕
I'm doing this this weekend. Food is pretty scarce in my house right now but I found a bag of smaller raw/frozen shrimp that I didn't know I had. I can score a lemon and parsley grows in my garden. Waste not, want not.
There is no raw seafood in Sweden (except oysters) although we love our prawns. They’re cooked already, so must be added at the very end, or they’ll get tough. I lived in Italy for many years and don’t think I ever saw pasta with shrimp or prawns, but I’ll try it!
You make the recipes look so simple I just finished my pasta fazooolllll yesterday I could literally eat it once a week you should have a million subscribers I will say within the next year you will 🙏🏻
This is my go to weekly dish. Simple clean and fresh with some Pinot Grigs with ingredients most already have handy it's a no-brainer. Keep your recipe and cooking techniques coming. Thanks..
Made this tonight and hubby and I loved it!! Thanks for the recipes that are easy to follow, simple ingredients and oh so yummy!! Will definitely make again.
I made this tonight, and it was delicious. I must admit I like my Parmesan cheese with it, however. The lemon juice and zest make all the difference in my pasta dishes. So does parsley or cilantro. Since I need to limit sodium, I use sodium free bullion in my pasta water and for seasoning in some of my cooking. It gets easier to adapt as time goes on.
Hello Mike……I’m no stranger to your channel and have provided comments in the past. I’m 75 and did not do a ton of cooking over the years. My wife ( of 52 years……) is a wonderful cook. But she’s now at the point of ‘ enough already’. So when I wish to give her a break and earn Brownie points-of which you can never accumulate enough……like I need to tell you….then I tune into your channel and choose a recipe. I’ve NEVER been disappointed. Thank you!!!! You are my go-to.
made this tonight and it surprised me how flavourful it was, as I was serving it to the hubs it looked kinda naked, but the crushed peppers were a game changer alongside the lemon zest. We used "fresh" storebought linguini and the parsley in my area right now is exceptional. Thanks again for another amazing meal.
I just made this and I have to say, this is probably the best pasta dish I’ve made. Absolutely delicious. I made it with 2 pounds of shrimp and 1 pound of pasta, increased the parsley and a little more red pepper flakes, and used 2 lemons. I have two grown sons in their mid twenties so…. yeah. My compliments to you on this recipe. Just FYI, it’s already half gone 🤣
Thank you so much, I've just made this for the first time and it was awesome; it felt really light even in 25ºC! The recipe is explained so simply and it's the first time I've cooked shrimps perfectly and I've been told that I'll need to make the dish again. I'm going to spend my weekend watching your other videos!
This reminds me of my favorite recipe from Bon Appetit magazine from years ago. It's a jalepino orange shrimp with angel hair pasta, and omg, it is wonderful!!!!! Thank you for this one too!!
That looks to be a solid dish and something I'll cook this weekend. Interaction with your son and you was spot on, made the video seem sincere and authentic
Great recipe, we tried it yesterday and it was lovely! The lemon juice and zest are just incredible in this recipe, thank you for sharing! Greetings from Morocco
Made this for dinner tonight! Followed your recipe & watched video just to make sure I did everything in the right order. Came out great! Will definitely be making this again. Thank you for walking us through each recipe…even the simple ones are great using good technique and ingredients.
I've been looking around for pasta recipes WITHOUT tomato base. This sounds like just what I needed. Quick, easy, and it looks delicious. PS> I noticed your camera angles are more sophisticated lately. It's a big improvement - and you probably end the segment without a stiff neck. Congratulations.
if you want something fresh without a tomato base, id recommend trying aglio e olio (if you havent already), its a bit spicy, but really quick, simple and tasty!
Big thanks to you from Sweden. I tried this recipe today and it is super delicious. Also it is simple to cook, but so full of flavour. Thank you for shareing a dish full of sunshine.😊
I've made this and it was delicious! So simple and straightforward and everyone ate no picking eaters that night! Thank you 💗 looking forward to trying more recipes you wouldn't have a cook book out ?
Love that he gets straight into recipe, no long unnecessary intro. Will subscribe.
“Straight to the point” I should do that.
it is not straight to the point lol. he wastes like 20 seconds saying ok im gonna move my stove
Huge thank you. I’m a new stay at home dad (long story) and I’m cooking for my wife and 3 kids. This is the 1st night I have cooked something I’m proud of lol. Made my wife look at me crazy when I served her a plate. Thanks so much
So happy you liked it!
Haha .... well done!
It's a mystery to me that women like your beloved don't know or won't accept that almost all of the world's top chefs are male, not female. Always have been.
I once had a lady friend who seemed amazed that I could boil an egg 😂. My recreational hobby is making French pastries and brioche, so she regarded me as a miracle, even though almost all pâtissiers in France are men 😂
Sexism is a dumb & terrible thing, innit? Both ways. I have a niece almost qualified as commercial airline pilot with KLM, and many men joke they would not take her flights, even though they know there is nothing in a modern airliner cockpit that having a penis helps you to do better 😂.
To read your comment brought back memories of my own husband and are life together. There's nothing that says I love you more than letting go of traditional roles and coming together in every way to keep your family whole. I wish you the very best life has to offer going foward. I lost my husband to Covid 19. Life is shorter than we think so cherish every moment ❤❤
@@robertahubert9155 I'm very sorry for your loss 😢 You're absolutely right, always got to make the best of every moment and there's nothing better than having a good meal with friends and family
Why apologize for being a stay at home Dad? I was one also. We need more of that or less of being shunned for doing it! Children deserve having fathers in their lives too. 💪🏻❤️
What I like about this guy is that he openly admits that there no strict rules for cooking and its something we figure out as we go on. Most chefs are very particular about techniques, but essentially most of us cook just for the pleasure.
Yes so true. Some even critics others and put them to shame
I like him ...simple ..not blah blah blah ..new fan made this yum.o
@@elainedemers9892 am I allowed to have an opinion?
THIS. Ten thousand times this.
Exactly, I love it! Authenticity!
Love the father & son part at the end 🥰
Okay, I'm Italian (my grandmother and her family came over from Italy eons ago), my dh of 47yrs is southern, and he's learning to cook Italian from your videos! I am SO proud of him, and he is too, we are eating your delicious recipes :). At 72 he has pride in the dinners (of yours) he's serving up. Now he loves to cook with Kosher salt... Everything is so fresh and delicious, thank you!
I made it for Sunday brunch and everyone loved it, thanks so much. The tip on reserving the lemon juice and parsley to taste first then add worked great!
Just made this tonight. I used half shrimps/half scallops. Used half white wine/half pasta water and half fresh parsley/ half fresh basil and it turned out EXCEPTIONAL. Didn’t need extra salt by the end as it was extremely well flavoured and I really like the baking powderer trick. Definitely a keeper
Sounds great!
I just made this for my girlfriend and it’s the first time she said “mmmmmmm!” after the first bite! Thank you for a great recipe.
This is such a pure comment ✨
Dump your Girlfriend while you still can... bet YOU say Mmmmm when she makes a grilled cheese with cheese from the plastic wrapping cheese don't you?
I bet you earned some brownie points with this one! And she probably thought it was much harder than it was. I’m going make this for my husband and our two daughters this week.I can’t wait it looks delicious!
Where is ur recipe
Devo dire che.. !!
Se hai seguito i suoi passi HAI FATTO BENISSIMO.
Saluti dall'Italia
Just made this for dinner. It was absolutely a 10 out of 10. Without the addition of the wine, the butter and lemon flavors really shine. My lemon was old and I didn’t want to use the zest. I used lemon infused Sicilian olive oil for added lemon flavor. Absolutely delicious. Thank you.
Yeh it’s amazing what you can use as substitutes when you haven’t the exact ingredients. I didn’t even have a Lemon so just used Knorr lemon juice from the bottle. Tasted beautiful😋
@@matty6848 Marco Pierre White is proud of you
So glad I came across your cooking videos. You keep it extremely simple, which is what I definitely need - as I was never taught to cook myself. What really drew me in was watching you interact with your children. I watched another video with you and your daughter and it actually made me cry because the way you spoke to her was so genuine and loving, I am now a forever fan just based on this video. I will be waiting for all the offers you get for your own cooking show. Thanks again for keeping it simple for people like me.
Butter is a key, if not the key to keep the lemon from overpowering one's palate. Just olive oil would not give the same balance. Very tasty simple dish. You got it going on. Another winner.
Thanks very much!
Thank you for getting right down to it. No fluff or stories. It’s as if you value our time.
Looks like a great recipe.
So nice not to hear about his hair or sorry about his eyeliner or any of that other crap. Yay.
"Y'know... It's actually not bad..." Thanks for the honesty taste tester! Another great looking recipe sir.
Thanks very much!
But there was also an mmmm after the pasta tasting so must've gotten that spot on....which I think is the harder part.
Very good! I added asparagus a few minutes before the garlic and added fresh grated Romano cheese at the end. It’s a keeper!
Made this recipe the other day, swapping out a few ingredients - dried parsley for fresh parsley, bottled lemon juice for fresh, etc - but OMG it was SO good! This recipe is a keeper.
Thank you! This is what I was gonna do, as I don't have any lemons or fresh parsley right now. Actually don't have any fresh garlic right now, either, 🙄, so I'll have to use garlic powder. And I'm gonna use chicken because I'm allergic to shellfish. Other than that, I'm not gonna change anything. 🤷🏼♀️ Still sounds wonderful, though. UPDATE: Had to play it by ear, as I only make it for one. Definitely going to have to tweak my measurements as I misjudged a bit. Quite garlicky and salty (my fault). Even at that, it grew on me the more I ate. Will definitely make it again, but with fresh garlic and parsley. Also gonna add a little wine.
@@srvntlilly I used minced garlic in mine (the kind that comes in a jar) and it worked out fine 😊 I'm half Armenian so I like a garlic aroma that can level Tacoma LOL 😂
Just a suggestion, try to not use bottled lemon juice. Fresh is so much better.
@@kmaddox6857 Believe you me, if I had had it (fresh lemon juice) I would have used it - next time!
@@kmaddox6857 YOU GOT THAT RIGHT! The bottled is horrid !! ugh! fresh is best and that goes for garlic as well !!!! NOT JARRED
So cute, you and your son eating out of the same plate, and teaching him to twirl his pasta!!! I love the simple recipe too! Thanks! 👍😁
"That is too much shrimp" said no one ever. This looks amazing. I will have to make this when wild caught goes on sale again.
Wonderful recipe...easy and delicious! Added more shrimp, more garlic and broccoli florets. Next time, going to try it with mushrooms and pancetta. Then... cauliflower and cherry tomatoes...the possibilities are endless!
You're correct no such thing as too much shrimp
@@lindabudd3616 knows that I have hot on e
I've been buying shrimp with the heads on, the price difference is crazy, $16.99 lb without heads, $7.49 with heads on.
@@Suzismymom beside the big price difference, the shrimp head can make yummy sauce.
Donna Patterson same with me at 78 and love cooking and never heard that tip of 3 minutes. Thank you Chef.
Love this! Hubby and I are going to St. Simons Island in a week and we have been staying at the same hotel 20 years. I always take gadgets to cook with. We buy the most beautiful shrimp from a man who sells fresh from his truck and this is going to be my recipe to surprise my husband. So easy to make seafood and cheaper than restaurants! Been doing this for years thanks!
What hotel on St Simons island allows guests to cook? Sounds heavenly, my hubby likes to cook on vacay
Omg! I just made this tonight for my husband and he raved about how good it was! Thank you! He said I should make this once a week for him. Thanks again, he's a picky eater, but he loves this recipe!
Said it before and I’ll say it again, best cooking channel on TH-cam. You are the ultimate guide for people who love to cook but aren’t experts and don’t have time for all the pretentious bullshit. AND you explain al lot the stuff that other channels wouldn’t bother. Thanks again so much. This dish was amazing.
Thanks so much for the comment and happy you enjoy the channel!
Mai visto i suoi video.
Qui ha fatto un bravo lavoro.. ricetta ITALIANA, non 1/3 italiana come fanno di solito gli americani... SORRY.. senza offesa.
Se dice che è bravo controllerò con altre ricette.
Grazie
Arrisentirci
Totally agree!
We have cooked this several times. Very easy to adjust to your liking. Thanks for sharing! So easy to make.
The best part of this post was seeing James and Dad having quality time on the promo reel..(great sponsor!)...Another great recipe- Love the simplicity, 🍋lemon zest accent...and the fact that quick modification....and you can serve this 'cold" as an appetizer or picnic dish!! Awesome 👍...light & flexible!!
How can I print it out?
@@sandrarupnick3919 Hit "down arrow" in description....scroll down...Jimmy always posts links for recipes....Good content and recipes on this site....always!!
I'll try it tonight, watching you eating with your son is successful recipe. ❤❤❤❤❤
I like the way he adjusts his amounts and measurements in a general way just like friends would share with one another in the kitchen! Recipe is simple and if you can get your teenage son to try this and admit it's good, that's a win in my book!!
The fact that you say "4 out of 10" to denote heat automatically makes you my favorite cooking youtuber.
My gut instinct is that hes talking about some annoying UK gas level shenanigans, but if you know your stove that is actually a way more useful descriptor than "medium heat"
I agree
😄
😊That is sooo helpful! #’s are more relatable to my cooking brain, not “medium-low/high, etc.” that my head can’t wrap around for some silly unknown reason.
Agreed
Just made this and it was delicious. I broiled some asparagus tips and cherub tomatoes tossed in garlic olive oil, salt & pepper and added those in at the end.
I’d leave out tomatoes but yes to the asparagus 😊
Good idea
J'habite en Normandie et je vais faire prochainement cette délicieuse recette Merci chef 🥰👨🍳❤
Love Olive Garden.....my fav is their Chicken Scampi. Glad you got some shopping done....enjoy your meal with your honey. We got some shopping done yesterday too. We ate at one of our favorite diners that we have gone to for years...even while we were dating. It was a nice day for us too. Love, Hugs and Blessings.
So sweet having your son come in and do a taste test🥰🥰🥰❤️❤️❤️👍👌✌️🫶
Cooking vids on youtube flipped a switch in me this year - dynamic rather than a static cook book - and THIS gentleman is my fav. More please, Sir!
Probably i've left similar comment before, but i love to see you cooking for your family. My son is almost 3 and I manage to cook with him. Thank you for being my inspiration.
Been cooking this recipe for the past 6 months, it’s so good we made it every weekend for a month straight. We add the cooking wine otherwise that’s the only difference we add, thank you for sharing this to the world.
I found this video today. I dropped my daughter off and went to the store and grabbed some shrimp, lemon, and parsley (had everything else) and made this for lunch. It was SO good. Thank you!
Wine perfect combo acidity and flavor balances so much....we learn from critics but damn the naysayers I made this dish and LOVED IT....lemon
When your ‘Taste-Tester’ shovels it in, and give the ‘Mmmm’ sound, it’s a ten… he just wants to keep Dad a little humble.
Now that he’s seen it done, give him an apron, a little instruction, and let the kid work his magic! I’d love to see that!
I absolutely love these deelish , fast simple dishes YUM this one’s totally yummy 😋 thanks soooo much for the help with….
“ What’s for dinner?”….. I’m sorry. I also think the dishes that are a bit more more complicated, even those are deelish fabulous! Your “ how to “ vids are interesting. It’s great to see and learn some different ways to do things! Love to try new things. No haven’t seen one meal that I wouldn’t be all in ! Thanks so much ☺️
He's inhaling it but says "...um, Not bad I guess" lol teenagers can't cede ground even when it's undeniable
I didn't end up making this pasta exactly but I learned a bunch of principles. tons of lemon flavour, plus the oil from the skin. the parsley contrasts with its garden notes. the shrimp is light but you could do this with chicken breast or a vegan switch. the butter is the understudy. it's there, it's solid, but it's the olive oil that steals the show. for something quite fat heavy it feels light. there are so many variations you could work with on this. incredible recipe! thanks for sharing.
Just cooked this up tonight and was super pleased! Like how simple the recipe is compared with others I've found. Love your down to earth, no B.S. style.
I also cooked some asparagus tops in with the garlic and it rounded out the dish perfectly!
I use home made tomatoes for sauce. Basil garlic shrimp linguine
Your meals are always Top-Notch my friend! Keep'em coming and don't listen to the people who say there's too much wine in your recipes. There's always room for wine whether its for cooking or just enjoying a tall glass! You're the man!
I started cooking in a wok the last few years with great satisfaction.
Good enough for Asia, its good enough for me.
I love that you edited the prep so we don’t get the life sucked out of us with boredom.
Great recipe! Just a small tip for anyone watching, try to cook the shrimp in batches so that you don't crowd the pan. This will prevent from having some that were still grey while others were cooked and also make sure that they are sauteed properly instead of steaming, which can happen when the food is bunched up.
He is a natural…it’s like cooking with a best friend.
His recipes are spot on!
I love shrimp! I will try to cook this weekend for my two adult children. Thank you for sharing !
Made this for my family & it was SO good. I used a whole pound of pasta and there were no leftovers, they loved it! Perfect easy summer dinner recipe!!
My husband came home from Louisiana today with jumbo shrimp just off the boat so I was ready to give this recipe a try. I only used 1 pound of shrimp but kept everything else like your recipe showed. We both loved it! I used a small lemon and thought it was perfect. I will definitely be making this recipe for company! It’s easy and delicious! I did grate some fresh Parmesan cheese to use when serving it and I thought it added a nice zing.
I thought I was making garlic shrimp all these years. I made this recipe today for Sunday dinner. I can not begin to tell you how amazing this was. I left the extra shrimp in.
Hello Kado how are you doing today? Have a delicious dinner with your family
I'm cooking this dish for the past 20 years, at least, and I created a winter version of it. One simple additional ingredient, when in season: LEEK. It goes so well together with lemon and shrimps.
You are such a good Dad, besides being an excellent cook!
Made this tonight for my wife and 17 year old daughter and they loved it! So did I! I’m stuffed and happy. We had the shrimp with the shells still on but still raw. I think you used just tail on shrimp. I still loved it. Thank you!!!
Hi there! Loved your channel, and i'm following every recipe you post! Already tried some of the dishes, and my favorite is that mushroom sauce reduced on brandy with pasta! I used to make this shrimp pasta with some differences, if you didn't tried it before, I hope you like it! I used to "cook" (only keep it warm) the olive oil with the lemon peel (here in Brazil I use a lemon called "Limão Siciliano", looks similar to the one you used here) and leafs of basil for something like 5min. Then, you sift the oil to take out all the solids, and cook the shrimps on this oil, and the same with the pasta later. Throw some minced basil at the end. The basil and "limão siciliano" together taste soooo good! Hope you try it with a good white wine! Love from Brazil! And good work!
I’ve got to try this recipe! Thanks for sharing and glad your son gave his honest opinion because all the children in our family are at times particular. Bravooooo!!
Hello Arcenia how are you doing today?yeah l agree with you
Impossible to not like your videos! Thank you.
Just made this tonight. Wife and picky 4 yr old both loved it. I made some mistakes so can’t wait to try again. Thanks and love all your videos!
Your son were honest with the pasta he seemingly enjoyed... ONE COULD NEARLY FEEL IT TASTED GOOD
Love the taster. Yummy I’m hungry now. Will make.
I love a seafood pasta. After prep everything is quick.
I made this Monday night it was great, saved some of the pasta water and used it to help warm up the leftovers tonight and it was still great. Thank you for the video and recipes.
Just happened on this recipe tonight. I was hungry but it’s way too hot to cook anything elaborate.
This is so easy! I didn’t have shrimp so I used little baby lobster tails, lango-something, really small like shrimp, but I did have everything else. It was ready in way less than 30 minutes, and I wasn’t slaving over a hot stove.
The other nice thing about this is that you really don’t need to measure - you can add as much shrimp as you want, as much garlic - the lemon juice is the only thing you need to be careful with! Love it!
The best part? It was absolutely delicious! Thank you!
Too much butter.
@@1m2rich everything is better with butter
Simple and classic! Trying it tonight ❤
I've made this a few times now & it's a simple & excellent recipe, bravo! We're huge fans of mushrooms so I added about a dozen medium sized sliced crimini mushrooms to the last batch. The added earthiness took it to a new level while the lemon zest & parsley kept it light & refreshing. Love your channel & fun presentations, keep up the great work!
tried cooking this last yr and it tasted really good. Will make it again
Wow, I literally made almost the same recipe the other day. Just used penne rather than linguini, but tossed in some chopped tomatoes at the end and some shredded parm, also no New England accent. Such an easy, quick, delicious and great recipe.
Just made this last night…OMG! I will always prepare shrimp this way!! The whole dish was amazing… I added 3 cups of sliced baby Portabello mushrooms and 2 cups diced tomato and my family loved it!! Lemony, garlicky goodness!!💕
Another simple recipe using only ingredients that I actually have on hand! Kudos!
I love you guys, your son is adorbs, and the taste testing is my fav!!! I have made several of your dishes and all are just great,,,thank you!
Me too!!! Will try nx time. Thanks.
I'm doing this this weekend. Food is pretty scarce in my house right now but I found a bag of smaller raw/frozen shrimp that I didn't know I had. I can score a lemon and parsley grows in my garden. Waste not, want not.
Hope you enjoy it.
how did it go?
It turned out great! It was fairly easy and tasty.
Food is ridiculous. I'm in same boat.
There is no raw seafood in Sweden (except oysters) although we love our prawns. They’re cooked already, so must be added at the very end, or they’ll get tough. I lived in Italy for many years and don’t think I ever saw pasta with shrimp or prawns, but I’ll try it!
Looks fantastic. As soon as the garden fresh tomatoes start coming, I'll definitely make this dish and top it with diced ones.
Good idea. I think I'll do another similar one in the coming weeks but with some cherry tomatoes.
I've made this two times and all the family enjoyed it.
You make the recipes look so simple I just finished my pasta fazooolllll yesterday I could literally eat it once a week you should have a million subscribers I will say within the next year you will 🙏🏻
Thanks so much!
Yeah it looks so mouth-watering wow 🤤🤤🤤
I couldn't agree with you more. He is so real and down to earth.
true
This is my go to weekly dish.
Simple clean and fresh with some Pinot Grigs with ingredients most already have handy it's a no-brainer.
Keep your recipe and cooking techniques coming.
Thanks..
Made this tonight and hubby and I loved it!! Thanks for the recipes that are easy to follow, simple ingredients and oh so yummy!! Will definitely make again.
I made this tonight, and it was delicious. I must admit I like my Parmesan cheese with it, however. The lemon juice and zest make all the difference in my pasta dishes. So does parsley or cilantro. Since I need to limit sodium, I use sodium free bullion in my pasta water and for seasoning in some of my cooking. It gets easier to adapt as time goes on.
Hello Mike……I’m no stranger to your channel and have provided comments in the past. I’m 75 and did not do a ton of cooking over the years. My wife ( of 52 years……) is a wonderful cook. But she’s now at the point of ‘ enough already’. So when I wish to give her a break and earn Brownie points-of which you can never accumulate enough……like I need to tell you….then I tune into your channel and choose a recipe. I’ve NEVER been disappointed. Thank you!!!! You are my go-to.
made this tonight and it surprised me how flavourful it was, as I was serving it to the hubs it looked kinda naked, but the crushed peppers were a game changer alongside the lemon zest. We used "fresh" storebought linguini and the parsley in my area right now is exceptional. Thanks again for another amazing meal.
I made this for my wife and myself this evening and it was absolutely delicious. It was easy to make and the directions were excellent. Thanks.
I just made this and I have to say, this is probably the best pasta dish I’ve made. Absolutely delicious. I made it with 2 pounds of shrimp and 1 pound of pasta, increased the parsley and a little more red pepper flakes, and used 2 lemons. I have two grown sons in their mid twenties so…. yeah. My compliments to you on this recipe. Just FYI, it’s already half gone 🤣
Thanks so much I will try it God bless you and your family
Thank you so much, I've just made this for the first time and it was awesome; it felt really light even in 25ºC! The recipe is explained so simply and it's the first time I've cooked shrimps perfectly and I've been told that I'll need to make the dish again. I'm going to spend my weekend watching your other videos!
Just did this dish to my wife and myself. We loved it.
Thank you so much!
This reminds me of my favorite recipe from Bon Appetit magazine from years ago. It's a jalepino orange shrimp with angel hair pasta, and omg, it is wonderful!!!!! Thank you for this one too!!
What an elegant yet simple dish. Nice!
That looks to be a solid dish and something I'll cook this weekend. Interaction with your son and you was spot on, made the video seem sincere and authentic
Have to try this!
We made this dish today and it was delicious. It's definitely a dish we'll eat quite often.
Great recipe, we tried it yesterday and it was lovely! The lemon juice and zest are just incredible in this recipe, thank you for sharing!
Greetings from Morocco
A million views already! Your channel is blowing up! Well-deserved and keep up the great vids! So happy for you!
Thanks so much!
Well that looks devine. I enjoy your recipe's.
I love your simple style of cooking! Thank you for the simplicity! I’ll give this dish a try!
You are always great to watch.
I love seafood and this pasta looks super delicious!
I have made this for years ... I LOVE IT!! I e made it with chicken also.. I top it with parmesan fantastic!!!
Made this for dinner and my family loved it !
Made this for dinner tonight! Followed your recipe & watched video just to make sure I did everything in the right order. Came out great! Will definitely be making this again. Thank you for walking us through each recipe…even the simple ones are great using good technique and ingredients.
I've been looking around for pasta recipes WITHOUT tomato base. This sounds like just what I needed. Quick, easy, and it looks delicious. PS> I noticed your camera angles are more sophisticated lately. It's a big improvement - and you probably end the segment without a stiff neck. Congratulations.
if you want something fresh without a tomato base, id recommend trying aglio e olio (if you havent already), its a bit spicy, but really quick, simple and tasty!
@@kallemertens Yeah. That's been my fall back choice. I just wanted to experiment a little, and this recipe sounds like a good start.
Big thanks to you from Sweden. I tried this recipe today and it is super delicious. Also it is simple to cook, but so full of flavour. Thank you for shareing a dish full of sunshine.😊
I've made this and it was delicious! So simple and straightforward and everyone ate no picking eaters that night! Thank you 💗 looking forward to trying more recipes you wouldn't have a cook book out ?
Excellent dish. Anything with shrimp is going to be delicious! Thank you.
Just made this for the first time, and it was SO good! The lemon flavor really takes it over the top! :)