This episode is sponsored by The Botanist Islay Dry Gin. Get $5 off your Drizly order with code BOTANISTBABISH (new customers only): http://bit.ly/TheBotanistGinDrizly
Recipe: https://basicswithbabish.co/basicsepisodes/shrimp-scampi
Babish Cookware on Amazon: http://bit.ly/babishstore
My playlist of preferred cooking tunes, Bangers with Babish!
https://spoti.fi/2TYXmiY
Binging With Babish Website: http://bit.ly/BingingBabishWebsite
Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite
Patreon: http://bit.ly/BingingPatreon
Instagram: http://bit.ly/BabishInstagram
Facebook: http://bit.ly/BabishFacebook
Twitter: http://bit.ly/BabishTwitter
Music by Chillhop: http://chillhop.com/listen
Blue Wednesday – ’90s Kid
Listen on Spotify: http://bit.ly/ChillhopSpotify
source
48 Comments
Leave a Reply
You must be logged in to post a comment.
Chop those shrimp shells for better surface-to-broth action.
I made this for Valentines Day and my wife loved it! thanks for the recipe
“Is it ready andy? Nah I didn’t THINK SO” 😂
Parmigiano?
I’ve made a version of this that’s kinda a combination of the simple and complex versions.
Absolute perfection. It boggles my mind every time how the sauce is mostly broken and oily until I add the pasta water and it turns into a creamy sauce that’s almost like magic with how it thickens.
The only thing I omit from the complex version is the additional herbs and red pepper flakes. I also cut down a little on the parsley since everyone else I make it for isn’t as big a fan as I am, but it’s still delicious. Thank you so much!
bro now i need to ask my mother to buy some scampi.
wypipo, please stop saying shrimp shrimp. or go eat it with some nanbread, I ain't no1curr o_O
If you're ever sponsored by a whilskey, it works really nice as a deglazer! I never have white wine, only Jameson whiskey in the house, yeah I know it is cheap, but it's not the cheapest, & I enjoy the flavor, to sip & in food.
"You can't eat it"… Then what have I been doing all these years?
I made it and I think it's great thanks for doing a video on this mate
You ruined shrimp scampi with pasta
I eat the tails on fried shrimp.
My sister is crazy picky but she loves shrimp and pasta…totally going to try making this for us while I'm keeping an eye on her this weekend, though maybe somewhere in the middle between the two versions
Thank you man
I cooked this and my family loved it
This is the first ad I've seen for the Botanist. I really dislike gin. However, this is totally shippable by itself. This is such a light and floral gin. The BOMB.
Use clarified butter to up the game even more
Just a question, man. Why are you using shrimp and calling it scampi? Scampi is not a style of cooking or a specific dish, it's just another species of shellfish…
You can add toasted pine nuts instead of panko bread crumbs. If you’re gonna go expensive might as well use the nuts.
Tried the simple version of the recipe and just wow, it was absolutely scrumptious. Definitely recommend for people who think cooking is too hard or just want to try something new.
So wouldn't the lemon taste get lost by adding it so early? What if we add lemon just before the herbs
I'm still a beginner, apologies if this is wrong!
Thanks Babish/Andy, I made this for my family and they absolutely loved it! I made a few adjustments to your recipe to help bring out that delicious flavor, like adding; yellow, orange and red bell peppers, sautéing them, then I put in garlic powder, onion powder, and 2 lemons and the zest from those lemons.
It turned out amazing, I really love to follow your recipes.
Love shrimp, hate when they leave the little tails on on shrimp dishes. Don't make me finish preparing the food after it's served to me to eat.
2 “veins”. You left 50% of the 💩 😂😂
It's funny how this dish doesn't seem to exist here in Europe at all. I've never seen it on a menu. However, we do have deep fried scampi, which are basically scampi nuggets, battered/breadcrumbed and fried, usually served with chips (fries). Those are absolutely gorgeous. They're basically little lobster nuggets. You always squeeze a lemon over them which adds a ton of flavour, and dip them in tartare sauce. Mmm. I've always wanted to try this scampi pasta dish though too, so thank you for making a video about it.
I can’t stress how important this video is to me. Thank you
Is that a Sea-Dweller 4000? 🙂
It was clear as day the aftertaste of that gin was horrific lol he shuddered both times he drank it roughly 2 seconds after swallowing which is indicative of extremely bitter notes at the end of the palate definitely not his cup of tea lol
5:39 He didn't explain why it was two lemons.
This isnt scampi
Fabulously done
anyone whos seen NADDPOD knows what this ones recreating (and brother, you cant remove the brown, thats where all the flavor is)
I work at a grocery store in Seafood! So cool to see 🙂
Amazing. Just made this today. And wow. The family loved it.
Very nice – one of my king time faves. For me, add shallots, cherry/grape tomatoes, and a few capers!
.
My mom knew that all seafood came in frozen but still bought from the case because one she cooked it immediately when we got home within ten to fifteen minutes so she didn't have to wait and two she liked the people working at the counter and wanted to make sure people had to be there and three she wanted the shell for stock
Made this for myself. It’s amazing. Thank you very much.
The far easier way to de-vein your shrimp is with a pair of scissors.
"The juice of 2 lemons ill explain later" proceeds not to explain later
Man's a boss!
in the uk scami is what we call shrimp fried in breadcrumbs
People who leave the tail on shrimp are silly geese. No one wants to get their fingers dirty eating their shrimp, unless its some down south boil. I especially dont want to take the tails off my shrimp if I am out to eat at a restaurant and paying for prep.
I love that little herb garden, would love one for myself. Anyone know the brand?
who's Andy?
i always like your videos its very cheerful and very entertaininggggg keep it uppppp ganbatteeeee
Dawg you are a garlic FANATIC 😂
The pasta water thing elevated my plain buttered noodles game by a thousand. Learned it from the buttered noodles video
Too much pasta water