SHRIMP ARRABBIATA with Angel Hair Pasta (Italian Cuisine - Restaurant Recipe)

[@Alamgadeed1]

I made this several times for my sons and everytime they say it is the best pasta they have ever had. I make it without bacon or alcohol and still it is amazing.

[@CookinginRussia]

Thank you for leaving feedback!

[@felipe4477]

Yesterday I made this dish at some local pasta making courses. It took quite a lot of time to make but I eventually got there...When the chef tasted my dish he went nuts and couldn't believe a 17 year old cooked food this tasty. Everybody in the room started looking at me like if I were a masterchef, it was one of those moments you never forget in life. Not only this dish is memorable, the leftovers from your Butter Chicken were reheated and put in a thermos bottle for school lunch and my friends ( who usually eat noodles with ketchup and sausage) literally demoured my lunch. You've literally changed my life in a way, I am seriously planning to build my restaurant when I have my studies done. However, my main issue is that all culinary academies in my country are mediocre, and I assume people that study there are not as passionate as me in cooking and just studied there because they are stupid academically and could not study something else. In my case, I got maximum score in national tests, so I can study whatever I want, but people surrounding me have expectations you know...And to enter culinary institute would be sort of embarrasing in a way, because even the dumbest of people can study there. I know the culinary world is really unique in a way, and perhaps my logic is just blasphemy (I'm a really rigid minded individual) but maybe you could help get my ideas right...

[@CookinginRussia]

Thank you for taking the time to write. If you are serious about a cooking academy, go to the Culinary Institute of America. Between the prices and their screening, you will find other people who are at least as passionate about food as you. Your other alternative is to try and get an entry level position at a renowned restaurant, but that is very difficult these days because there are thousands of recent graduates from prestigious schools trying to work for free just to gain experience. Do you have EU citizenship? If so, I might be able to help you.

[@gillygilbs2187]

When the kids stay at grandmas over the weekend, I'm making this for my wife. Thank you!

[@pfflyers1]

I had a Brazilian girlfriend back in the 80's and we frequented a Churrascaria type Brazilian restaurant just off Rodeo which you maybe are familiar with. This is another dish of yours that I will try. I've made your chicken stock and the beef stock twice recently. I really appreciate your taking the time to post and share your vast knowledge and experience with us.

[@CookinginRussia]

My pleasure! Thank you for the feedback. Please share your experiences with these recipes in the future, and feel free to send me private mail any time.

[@BigGrrr1]

Made this tonight for the family. Wonderfully rich and delicious! Doubled it, and it turned out exactly as you demonstrated. Thanks again, Chef!

[@CookinginRussia]

BigGrrr1 Thank you for your feedback!

[@machdave1]

Chef, made this tonight and it was wonderful. My gf, who doesn’t generally like tomato sauces, inhaled it! This dish reminds me more of a French tomato sauce than an Italian one.

[@denisemckee3144]

Just absolutely beautiful! I cannot wait to try this dish and let you know how it turns out! Your videos are awesome!

[@danielknisely5535]

I made this tonight and was really pleased with how it turned out, even though my pasta did get a bit overcooked for my taste. I am anxious to try again using the recommended wine and keeping that pasta under control, lol. Another excellent video and valuable instruction. Thank you for your time!

[@CookinginRussia]

Thank you for the feedback. Now you know why I put the warning in the video about watching that this pasta doesn't overcook! It also requires more stirring than most pastas in order to assure that it cooks evenly because of the short time it is in the water, so watch for that being your next problem. Cheers!

[@DannoCrutch]

Nice one, Chef. This one is close to my heart. Love Arrabbiata, and Amatriciana. Doing this one Saturday, if possible.

[@CookinginRussia]

Great! I was hoping that you would see this one. I'm especially interested to hear your feedback on this. It is so VERY much the Beverly Hills brand of Italian cuisine, but if you haven't lived in that area then that wouldn't jump out at you.

[@DannoCrutch]

CookinginRussia Holy crap! This was fantastic. I used frozen on the boat shrimp. Broiling those tomatoes brought out some great flavors. The lemon really added a nice fresh feel and flavor. Best I've ever had, no doubt, by a long shot.

[@CookinginRussia]

DannoCrutch Thank you! If only you were a network executive, I'd be all set. :)

[@iankrasnow5383]

I just made this with some roasted asparagus on the side, and it was absolutely fantastic! This is absolutely going to be the next dish I cook for my girlfriend... You know, if I ever get one. Come to think of it, I'll make it for my next date, and if she doesn't like it, she isn't worth keeping.

[@vicioussuspicious894]

These old names (Arrabiata) always make me smile a bit. It shows how people used to think in the old days. It means angry, but it surely sounds a lot like Arab. There is no way that you can come up with a name like that today. I'm definitley not upset about it, it just reminded me of something. I remember that we had a huge discussion in Holland about 'negro kisses', which is a chocolate coverd marshmallow. They banned the whole name now and it's called 'kisses' these days. I had arrabiata with a piece of bread in Sicily and that was indeed a very simple version. This one looks very delicious and I'm making this (hopefully) tomorrow. Thank you for this tasty dish.

[@CookinginRussia]

This is another tricky dish, though not as difficult as the "Golden Cauliflower Florets" - still, getting the pasta cooked just right and the sauce at the right consistency without the shrimp becoming rubbery will take a little practice and patience, so don't feel bad if it isn't perfect the first time you make it. I have another video that should be up tomorrow, too.

[@vicioussuspicious894]

CookinginRussia Made this dish three times now and it became one of my favourites. It's one of those dishes that make me smile while I'm preparing it. I just love the smokey flavour, especially the toasted garlic! It's simple but so flavourfull. I almost ruined it the second time by forgetting to sieve LOL. Good thing I tasted it halfway through. I saw this video on KZbin once about an 2 star Italian restaurant near Naples where they made this pasta dish that looked like a volcano. The tomato sauce they used seemed very silky and I wondered how they made that because it does not look like an ordinary tomato sauce. After sieving the tomatoes and shells, I realized that this might be the technique they used.

[@CookinginRussia]

Vicious Suspicous That's gratifying to hear. Thank you for the feedback! And yes, the sieving of the sauce like this is a common professional technique. I have another video almost finished now. I think less than 24 hours from now it should be ready.

[@vicioussuspicious894]

Great, I'm very excited!

[@johnwhiteshooting9300]

Chef I cooked this very tasty dish for the wife and we loved it, well done it was beautiful, I used Tiger prawns instead of shrimps and blitzed some prawn heads into the sauce as well which made it a bit richer, im going to buy your book..

[@CookinginRussia]

+JOHN WHITE Thank you for taking the time to leave feedback. I appreciate the support!

[@graysonmike]

i just got to the part after blending. haven't cooked it up yet but the flavor was amazing! :)

[@gcgnatorcats6888]

I made this recipe except I had to substitute to the ribbon pasta because my grandparents have trouble eating the "string" pasta. It was actually really tasty except chef I have to say that it's not proper to mix cheese and seafood in Italian cuisine, I know because I'm Italian, but I guess this is a beverly hills version - but still! What temp were you on when you added the garlic and onions? I think you said low for the bacon which makes sense you want to slow render the fat, but after 5 minutes of cooking the garlic at like medium low (i cranked it up) I got not much roasting of the garlic. What was your heat on through those different phases of the recipe?

[@huytruong4473]

I tried the recipe and it was amazing. It has a good deep and strong flavor. I wonder if I should add clam liquid when serving with clam?

[@CookinginRussia]

With clams it would be a different dish. I haven't been able to do that because fresh clams are almost impossible to get in this part of the world.

[@BluesRiffage]

Chef, can I use canned whole cherry tomatoes from Italy that are packed with the skins on? It's between that and some bland fresh ones that are available at the local Canadian grocery.

[@MrMaciejKlosowski]

I just made it. Forgot only about the shells but anyway it tastes AMAZING. Thank you for this recipe it's definitely 1-2 levels above my usual game :). I think white wine for the sauce is the killing move here ...

[@CookinginRussia]

Thank you for your feedback. Be sure to check out some of my other videos, too!

[@MrMaciejKlosowski]

CookinginRussia I watched majority of them :). Now i need to start making this delicious food :). I will post some comments as soon as I taste more of your recipes. For this one the shrimp is so tender and yumy. I have never been able to develop such tastiness of the SHRIMP :).

[@allystejero1445]

Thanks

[@erickelsey1317]

Hopefully for dinner tonight just have to pick up a few things from the italian market.

[@CookinginRussia]

If you have any questions, feel free to ask me.

[@erickelsey1317]

Thanks Chef Only problem I had was getting the mixture through the mesh strainer. I was making three portions at once so I think I might of had to many shrimp shells in the mix. I didnt end up cooking all the shrimp I peeled. My pasta came out perfect the bowl with butter helped. I really like the flavor and guests really enjoyed. I overcooked the shrimp just a little. Next time I should be able to nail it. Im going to order your cookbooks has I really enjoy cooking your recipes.

[@CookinginRussia]

Eric Kelsey Thank you. You should invest in a food mill, which is far better than an ordinary strainer. Plus, they aren't even expensive these days. You'll find a great deal more detail in my books than I can supply in videos, so I'm sure you will be pleased if you are a serious cook. Let me know if I can help you with any advice.

[@shair00]

Chef, would you ever use your fresh pasta recipe in your alfredo recipe in this dish? why, or why not? thanks again

[@CookinginRussia]

There are only a couple of pasta dishes in which I think Angel Hair is ideally suited. This is one of them. While you could make your own Angel Hair pasta if you had the extruder, I really don't see the point here because the strong chili taste is going to overpower the subtle difference between fresh vs. dried pasta. In the case of the Alfredo, there's not much else going on - just Parmesan and butter, so the pasta is well defined, which makes it worth putting the effort into obtaining the best flavor you can. By the way, this recipe is also phenomenal with lobster.

[@MelissaSharmaNarayanan]

This looks amazing I can't wait to make it! But I didn't know we could eat shrimp shells? Please explain chef thank you..

[@CookinginRussia]

First off, we can eat shrimp shells - and shrimp are normally consumed with the shell in much of Asia and South America. However, in this case they are being used to flavor the sauce. They are ground up and passed through a sieve, so you won't find anything gritty or hard in the final dish. Cooked shrimp shells are what you make shrimp stock from, and really that's what is going on here. You are making and using the shrimp stock in a single step (along with the other flavors going on, of course).

[@MelissaSharmaNarayanan]

Thank you! Amazing!

[@CookinginRussia]

Melissa Sharma No problem. The only other thing I would add is that this recipe may take you making it a couple of times to get it perfect. Mostly in getting the pasta cooked just the right amount while you are simultaneously finishing up the sauce and shrimp. It is just a matter of timing and not letting yourself get distracted.

[@gcgnatorcats6888]

Broiler on high or low?

[@CookinginRussia]

Giancarlo Gatti High - but be careful.

[@BigGrrr1]

I'm having a bit of a problem with this recipe. My sauce is a bit gritty, and I suspect that very small pieces of shell are getting past the sieve. I passed it through two sieves, the second one finer than the first. I'm thinking I might have to separate the shells before blending, then they won't be a problem. I do have a gold-plated coffee filter. It would be a lot of work, but I might have to use that for a third pass. I'd appreciate your thoughts on this. Thanks!

[@CookinginRussia]

You need a food mill, really. They aren't that expensive. Then pass it through a china cap (also called a chinois in French) or a tami, failing that. A coffee filter is too fine. Not only a lot of work, but you will strain out too much.

[@BigGrrr1]

I do have a food mill, but not a China Cap or chinois. I will have to head down to the restaurant supply store to pick one up. Thanks again.

[@BluesRiffage]

I made this today and had the same problem. Could be the garlic peels, the shrimp shells or both. I'm also questioning whether I blended it too much or not enough. The mesh on my sieve doesn't look far off from Greg's and I even did a second pass on a finer one. I stored it away in the fridge after this step, thinking it'd be a waste to move onto the final cooking steps. Now I'm wondering if it's possible that the grittiness dissolves in those last steps? Anyway, any update on your progress with this recipe after five years? Did the food mill help? Did you buy the chinois?

[@johnwhiteshooting9300]

I'm doing your rib eye steak tomorrow on Ciabatta, salad, cheese with some sort of pesto...

[@CookinginRussia]

+JOHN WHITE For more detailed information (and a lot of it) on cooking steaks, look at Volume 2 of my cookbook in the chapter, "Steak Mastery".

[@Nazally]

Hello Chef, is there any substitute for bacon? since I don't eat pork. thanks

[@CookinginRussia]

You can use turkey bacon (depending on what country you are in, it may be available) and a little additional oil, but there is no perfect substitute for bacon, just as there is no perfect substitute for any other ingredient.

[@huytruong4473]

My family feel the cognac would be a little bit strong to their taste, can we substitute cognac for white wine or something else?

[@CookinginRussia]

I suggest you try it first before deciding. The alcohol evaporates during the cooking.

[@healurselfcuzin]

Is the white wine absolutely necessary ? I only have cognac right now ...

[@CookinginRussia]

Yes, and sorry - you can't substitute cognac for white wine. You could leave it out completely, but obviously the dish won't have the same flavor or balance.

[@healurselfcuzin]

CookinginRussia It was simply amazing ! Thank you so much Chef. Everybody was positively surprised ! :) Btw am wondering if there is any substite to the bacon, since plenty of my friends can't eat it for religious reasons, plus I wont find it in my homeland.

[@CookinginRussia]

Ismail Fikri Since I'm not familiar with what is available in your country, I can't offer any specific advice. Look for some kind of smoky beef sausage, perhaps.

[@healurselfcuzin]

In general, beef sausage is a good substitue for bacon ?

[@CookinginRussia]

Ismail Fikri Well, no - but if that's all you can get, then it will have to suffice. It's probably the closest thing, but that's a bit like saying turmeric is a good substitute for mustard. They are both yellow and pungent, but not the same flavor. Still, you are better off using mustard (or turmeric) in place of the other, rather than not using either one.

[@jakesshopandtracktalk1835]

This one gets the highest compliments from Miss Yuri. I liked it too but I don't count. However i ended up with way more shrimp than I needed, because the lady at the Chinese Grocery where they have the best seafood doesn't exactly speak the same language as me. Back to the kitchen. Let's clean more shrimp Better than the Stinkin' Roses Shrimp Scampi I guess.

[@CookinginRussia]

You didn't like the scampi? That's a surprise!

[@jakesshopandtracktalk1835]

I didn't make it yet Chef. tht's next. because I have more fresh shrimp.

[@jakesshopandtracktalk1835]

I didn't plan to do that much work, alls I could communicate was okay yeah a pound of shrimp.... ended up with a pound and a 1/4. I doubled the Abriabatta. or however the hell you spell that.

[@jakesshopandtracktalk1835]

Pardon my poor writing skills. You know Chef, I don't know that I have ever HAD Shrimp Scampi in my life. I am a white trash kid from the midwest that grew into adulthood well I joined the Navy and traveled the world did wonders for me. I mean Beverly Hills? Did Johnny Carson like it? (I bet he did) All I know about Beverly Hills is Johnny and Jed Clampett and Chef's Shrimp abrabiatta.. I bet I spelled it different 3 times. To be honest I have had more foreign classics than American ones. cause back in the day, I was too poor.(broke not poor I never have been nor ever will be poor, my bad) But Growing up where I did, they woulda been half ass anyways. I mean Except for My Grandma's Pasties... I mean yeah I have had a cheese steak at pat's a Coney at Lafayette, a Buritto at La Vic's... But that's all food for peasants... Which I am.

[@dananewton6291]

You should turn the camera back on yourself once in awhile. You have a deep mysterious voice and I'm sure I'm not the only one who is interested in seeing the man behind the camera.

[@CookinginRussia]

Dana Newton If you want to get to know me, then check out my book, "40 Years in One Night" - the video preview of the book has some pictures of me in it, too. kzbin.info/www/bejne/gJfXg3x9d8SGi7s

[@CookinginRussia]

LMTR14 I don't think so, but a funny idea. :)

[@CookinginRussia]

LMTR14 I'd be pretty surprised, but tell me the next time you spot one.