Shrimp Scampi & Cheesy Garlic Bread




Chef Tom shares his recipe for garlicky, buttery, lemony, delicious Shrimp Scampi with cheesy garlic bread, all cooked on Le Griddle.
Full recipe: https://www.atbbq.com/thesauce/shrimp-scampi-cheesy-garlic-bread/

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32 replies
  1. Gareth Struivig de Groot
    Gareth Struivig de Groot says:

    Olive oil on Pasta is a big nono, it makes them more slippery and makes it harder for sauce to attach. You know the difference between expensive and cheap pasta? It's how it's extruded. The expensive stuff is extruded through bronze which is slow, but it makes a rough texture that allows sauce to stick more easily. Covering it like that probably made it real soft too.

    Reply
  2. Sullivan's Papa
    Sullivan's Papa says:

    made this for dinner Sunday and it was a big hit, certainly going into our regular rotation. The only thing I changed was the amount of Jacobsens black garlic salt, which I ordered on line from allthinbsbbq, I cut it back by half. Thank you Chefs’ Tom and Brit and team for your excellent videos!

    Reply
  3. Zen Moon
    Zen Moon says:

    That shrimp needs to be de-veined!!!! Let’s think about how we pollute the water that they grow in. What do you think is in that shrimp now. I was shocked when you did not mention de-veining the shrimp. Oh my!!!!

    Reply

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