[2 - 2] today the name of the game is quick easy
[2 - 4] and inexpensive I'll be showing you how
[4 - 6] to make one of my absolute favorite week
[6 - 8] night dishes this is my recipe for
[8 - 10] shrimp scampy pasta meet me in the
[10 - 15] kitchen let's make it happen like a wild
[19 - 19] animal dam that sauce is M the front end
[19 - 21] the back end First Step my friends to a
[21 - 23] proper shrimp scampy is to find some
[23 - 25] good quality shrimp and that's exactly
[25 - 27] what we have here today these are not
[27 - 30] peeled in the vein though so we must do
[30 - 32] the leg work there so what we're going
[32 - 36] to go go ahead and do is peel them first
[36 - 37] and then I'll show you how to devain
[37 - 39] them which is really easy they actually
[39 - 41] have those little needle deiners you can
[41 - 44] get on Amazon but for those of you that
[44 - 46] uh don't want to waste any extra money
[46 - 47] grab yourself a pairing knife and cut
[47 - 49] down the back of the
[49 - 53] shrimp and then here you have the vein
[53 - 54] you want to remove that because that's
[54 - 56] the digestive tract and nobody wants to
[58 - 60] eat that so there it is
[60 - 63] that so there it is is gone we'll add it back to the party
[63 - 64] in there and then we'll go ahead and
[65 - 66] rinse those off make sure they're nice
[66 - 68] and clean repeat that stuff for all of
[68 - 69] your shrimp and then you'll have
[69 - 71] yourself some peeled Deane and clean
[71 - 74] shrimp for your shrimp
[74 - 76] scamping all right guys while our
[76 - 78] spaghetti pasta is boiling away and
[78 - 80] cooking in some salty water we're going
[80 - 81] to go ahead and prep the rest of our
[81 - 84] ingredients for that we need two
[84 - 89] shallots a few cloves of garlic going to
[89 - 90] give a nice fine dice to all of this
[90 - 92] we're also adding some Capers to the
[92 - 94] party some lemon shrimp scampy is
[94 - 96] incredibly flavorful and it's really not
[96 - 100] a whole lot of ingredients needed for it
[100 - 102] shrimp can also be found usually on sale
[102 - 104] for a reasonable price for the most part
[104 - 106] depending on where you live and overall
[106 - 108] this is a nice week night option that
[108 - 110] won't really break the
[110 - 112] bank and it comes together nice and easy
[112 - 114] it's also lighter than most you know
[114 - 116] pastas it's a wine and butter sauce
[116 - 119] instead of like a heavy alfredo or cream
[119 - 121] BAS sauce so this is a good way to
[121 - 123] switch it up keep it a little bit on the
[123 - 126] lighter side and still enjoy a nice
[126 - 131] flavorful bowl of
[133 - 133] pasta all right first up is the shallot
[133 - 135] I like to leave the root intact cuz it's
[135 - 138] a little bit easier to prepare going to
[138 - 140] make slices in One
[140 - 142] Direction and I'm going to chop in the
[142 - 144] other direction I like to leave the
[144 - 147] shallot pieces a little bit larger for
[147 - 149] this just so I can make sure that I get
[149 - 154] some in my bite with the
[157 - 157] pasta so not a fine dice really more of
[169 - 169] dice it's a very uniquely shaped shallot
[170 - 172] here all right
[172 - 174] nice rough chop rough dice whatever you
[174 - 176] want to call it want to good get a good
[177 - 179] half cup or so of Shallot so if you
[180 - 181] don't have shallow you can use onions
[181 - 182] whatever you have in the pantry you'll
[182 - 185] get the job done yellow onion white
[185 - 188] onion whatever you got even Red Onion
[189 - 192] here always cook your pasta per package
[192 - 194] instructions and always heavily salt
[194 - 196] your pasta water we're actually use a
[196 - 198] little bit of that pasta water cuz it
[198 - 201] has some starchy uh content to it that's
[201 - 203] going to help thicken our sauce a little
[203 - 207] bit along with the butter
[210 - 210] emulsification there we go shallot prep
[210 - 212] is done and we're going to move on to
[212 - 215] the garlic so the easiest way to do this
[215 - 217] is take the flat end of your blade smash
[217 - 220] it down a little bit that'll help
[220 - 224] release it from the
[224 - 227] skin just peel that skin right on off of
[231 - 231] garlic and we'll give that a good dice
[237 - 237] well all right guys next up we're going
[237 - 238] to go ahead and cook our shrimp for that
[238 - 241] we need 1 to two 2 tbsp of melted butter
[241 - 244] 1 tbsp of avocado oil for the high smoke
[244 - 246] point prevent the butter from burning as
[246 - 249] fast we still get all that flavor
[249 - 250] because butter and shrimp just work
[250 - 252] together so we're going in with our
[252 - 254] shrimp we're looking for some beautiful
[254 - 257] color on these shrimp we're going to
[257 - 259] pull them once they get that color and
[259 - 260] then finish cooking them later once we
[260 - 262] add everything else but we're going to
[262 - 263] get the party started with the shrimp
[263 - 264] because I want to get some of that
[264 - 267] shrimp flavor in that sauce that way you
[267 - 269] get the flavor profile from the shrimp
[270 - 275] of add a lot of uh that Seafood element
[275 - 277] to the to the scampy sauce so that's
[277 - 279] what we're going for
[279 - 281] here so get the shrimp in there try not
[281 - 283] to overcrowd your Skillet too
[283 - 285] bad couple minutes per side until they
[286 - 288] start to turn pink beautiful color flip
[288 - 290] them show The Other Side some love then
[290 - 292] get them out of there now once you got
[292 - 293] the shrimp right where you want them
[293 - 296] we're to go ahead and remove them from
[296 - 298] the skillet kill the heat so we don't
[298 - 300] burn up our butter too bad
[300 - 301] and then my friends we're going in with
[301 - 304] the shallot and the garlic that we mixed
[305 - 309] earlier find your scraper and goes the
[309 - 311] shallot followed quickly by the
[311 - 314] garlic then we can turn the heat back on
[314 - 316] that way we don't Scorch
[316 - 319] our garlic and shallot it's at this
[319 - 322] point you want to go ahead and add in
[322 - 324] your lemon zest I'm using the zest of an
[324 - 327] entire lemon and some lemon
[327 - 329] juice we get some more avocado oil in
[338 - 338] pan give all this a little time to sauté
[341 - 343] up smelling good
[343 - 346] already a touch of red pepper flakes
[346 - 349] just for a pop of heat totally optional
[349 - 351] for those of you guys that don't enjoy
[352 - 354] any spice then we're going in with some
[354 - 357] spice then we're going in with some chicken buan
[370 - 370] parsley and then one of my favorite
[370 - 373] ingredients some Capers add a little bit
[375 - 379] juice and a few tablespoons up to a/4
[381 - 384] Capers Capers are a little Briney they
[384 - 386] got the acidity kind of like a lemon
[386 - 388] great flavor if you've never tried them
[388 - 389] they're great in a recipe like this if
[389 - 391] you had chicken picata you probably have
[392 - 394] before it's at this point we're going to
[395 - 397] go ahead and add in the fresh lemon
[397 - 400] juice good tablespoon or two of
[401 - 404] that tons of freshness in this
[404 - 407] recipe then I'm going to take that pasta
[407 - 408] water that we
[408 - 410] preserved add that to the party as well
[417 - 417] cup and then I'm adding in a good cup of
[417 - 420] dry white wine
[420 - 422] going to bring that to a boil let the
[422 - 424] wine cook off emulsify a little butter
[424 - 427] add our pasta and our shrimp garnish
[427 - 428] plate it up once the wine had has had a
[428 - 430] chance to cook off a little bit we're
[430 - 432] going to add in about a half stick of
[432 - 435] butter kill the Heat and just constantly
[435 - 437] stir it to kind of emulsify that right
[437 - 439] on into the sauce give it a taste make
[439 - 441] sure you taste as you go adjust the
[441 - 443] flavor to your preference and then it's
[443 - 444] at this point we're going to go ahead
[444 - 447] and add in our cooked spaghetti use
[447 - 449] whatever pasta you like Linguini works
[449 - 451] well here thin spaghetti angel hair
[452 - 454] really whatever your preference is we're
[454 - 455] going to go ahead and get that in there
[455 - 457] to finish cooking in the sauce add the
[457 - 458] shrimp and then we're going to Plate
[465 - 465] up now my friends it's time to Plate
[466 - 469] this up I like these tongs right here for
[469 - 471] up I like these tongs right here for pasta presentation you get a good twirl
[471 - 475] on them get some height to your
[475 - 478] plate for spaghetti you can lay it flat
[478 - 480] but for this particular recipe
[480 - 481] I'm going to try to get a
[481 - 484] little spin like so sometimes it works
[484 - 487] out sometimes it doesn't but all we're
[487 - 488] looking for is a little bit of height
[488 - 490] for presentation
[490 - 499] purposes so give it a
[501 - 501] twirl I'm going just let it kind of
[501 - 504] build right off the top there you go you
[504 - 506] can kind of place your shrimp wherever
[506 - 508] you prefer and then we'll take a ladle
[508 - 513] and Spoon this sauce right over the
[516 - 516] top try to find your prettiest shrimp
[516 - 519] for the top all right folks now we're
[519 - 520] going to Plate this up with a little
[520 - 521] extra sauce the way the good Lord
[521 - 523] intended this is the part where I say
[523 - 524] brace yourself for a trademark money
[524 - 527] shot say it with me guys looking good
[527 - 528] the only thing left to do is grab my
[528 - 530] fork and dig in for the taste test but
[530 - 532] before we do that please take a quick
[532 - 534] second to subscribe to the channel make
[534 - 535] sure you hit that Bell to enable
[535 - 539] notifications as well all right folks we
[539 - 542] have Capers we got perfectly cooked
[542 - 546] pasta we've got shallot we've got
[546 - 549] butter and we got
[549 - 552] shrimp what more could you ask
[552 - 556] for try not to make a mess
[556 - 569] here Moment of Truth
[572 - 572] and you can eat it's light so you eat
[572 - 575] about four bowls of these this is
[575 - 579] crazy that's sauce though it's
[579 - 586] perfect it's no papers
[586 - 590] papers yeah got watch this this video
[591 - 594] again I got to make this this week this