Shrimp pasta with Chef Bobby

We're in the kitchen. Thank you. I think we've lost somebody. Oh, there it is. Hey, hey. Good morning, Fox 2 family and friends. Good to see you. So, Bobby, you're going to make a shrimp pasta for us, but I have to say, rumors of your... What is this called? Turducken. Turducken. People are talking about it in the hallway. Legends. This stuff is legends. Walking in, talking about it. Did you have turducken? Oh, they like it. It's everything. Like, it's everything you could want in one room. It's crazy. And the Southerners in New Orleans, they do... They actually do it with andouille sausage, and shrimp, and crawfish, and cornbread. They're shoving all that into the turkey? Yeah, they're not messing around down there. That was the thing, you know. Can you say just what it is, if people don't know what it is? So you take, you can watch a segment, you take a turkey, you de-bone it partially, you take a chicken, you de-bone it. All the way, you take a duck, you debone it all the way, and then you roll it in stuffing, and then you pan sear it and stick it in the carcass of the turkey next to the carcass of the chicken, and you roast it for about six hours, and it's just heaven in your mouth. It really is. You put it in a pan. We'll be right back. Wow. We're wasting our time here, I know. My bad. No, no, no bad. So we've deveined these shrimp. These are like 16 to 21s. They're not a huge shrimp, but they're great for quick sautéing. But before we start that, we are going to throw some garlic in the pan. Okay? We're going to simmer that garlic real quick. So you put oil, butter, and garlic in there? Yeah, a little bit of oil, a little bit of butter. Yeah, yeah, yeah. Okay. And then we're going to throw some... Garlic in here. Oh boy. Okay. All right. What's in that garlic? Is this garlic and what? He just chopped it up. Chopped garlic? Just a little bit of olive oil in there. A little olive oil. Okay. So the shrimp's already peeled and deveined. Okay. I'm going to drop that in there. Enough for the staff. Do you do shrimp? Not too much. Okay. I got some salmon for you. That's a fire, David. That's a fire. Fire. That's a fire. Let's go. So we're going to have a little bit of white wine. Now what is that? What is that? What does that really do, Bobby? Is that the flavor? It absorbs the flavor of the wine. It deglazes the pan, so anything that's stuck to the pan, it comes right off the pan. Then we're going to throw some heavy cream in here. We're going to make a quick little cream sauce. And the garlic's a little scorched, which I like it. It gives a little bit more body to it. Don't be scared of that. Crank this up. Yeah, because we're always worried about burning the garlic. No, no, you can scorch it a little bit. It's just like brown butter. Brown butter's a thing. A little brown garlic. Why not, right? I know you don't like heat but Just a little pinch of heat in there. Well I do. Just a little something. Just a touch. Just a little bit. And then I have bacon for topping. We're going to drop our pasta in this warm water. I pre-boiled this. This is a rigatoni noodle. When I was a kid, my dad always called these stovepipes. They're like a stovepipe, you know, in an old-school kitchen. Remember your stovepipe in your kitchen? Hey, Bobby, when you pre-cook the pasta, how do you keep it from sticking together? Let's do it together. The best way to do it is hit it with a little bit of olive oil. Yeah. Okay, so never rinse your pasta. You want that starch on there. Okay. People rinse it. It's not smart. Man, it smells good in here. Yeah, we're cooking with real gas here, right? So shrimp's almost done. Bobby, he's in all that. Nobody, I've never seen anybody use one, two, three, four, five burners. He's got the kitchen. Well, nobody does it like Chef Bobby. We're having fun. We're having fun. I love coming here. Can I pull your attention to this? What is that situation? Yeah, so that's my little bacon hanger. So, Chef John, we smoke our own bacon over at Encore. A bacon hanger. Yeah, so it's just a little thing I found on Amazon. So if you're having company over, it's pretty fun, you know, just to have a little bacon hanging around. It is, it is a treat. And if it gets a little funky, you just put your blowtorch out and blowtorch it. It works all the time today, yeah. You get it going again. That'd be a cool, hey, you want a bit of bacon? Yeah. It's like, who says no? Yeah. Yeah, right? And then you can cook lots of it and have it ready to go. So we're going to dump our shrimp in our sauce. Oh, Bobby. That also has garlic on it, all right? Nice. So we're going to set that right there and turn this down so we get a little more heat. And then we're going to just kind of skim these out of here. Leave a little of that starchy water on there. We're gonna drop them in. I'm gonna have to run the air check back. I know you're being appropriate. It feels like you're talking real dirty to me right now. Oh, cool, cool, I'm in, I'm in. This looks amazing. So this is gonna simmer for a couple seconds. Yes. We're gonna thicken it up a little bit of Parmesan. Parmesan! Okay. Sorry, I always do that, my bad. You make me laugh. We're gonna shut up. Parmesan, it's so good. I didn't say your favorite word, though. It's so good. I didn't say your favorite word, but go ahead. Drizzle. Drizzle. Just drizzle it in there, drizzle. Bobby knows. Just let it drizzle, baby. Let's have a drizzle. So we're gonna chop off a little scallion, little spring onion, throw that in there. And then we're gonna make a mess in Scotty's kitchen. Ooh. What's on the menu for Thanksgiving? That looks so good though. We're doing chicken. You're doing chicken at your house? Yeah, we're doing Bell & Evans chickens. I am doing some birds for some friends. I'm getting to cook for the mayor of Detroit this year. How cool is that? She called me on Sunday and I said, this isn't Mary Sheffield, and I hung up. And it was her. Someone was hurt. She was like, Dennis Archer told me you were always clowning around. So I'm excited to cook at the menu. I'm a huge fan of her. Yeah, let's do it. We can do small plates. Period. All right. Very nice. If people want to find you, where can they find you, Chef? I'm at Encore, 21801 East 9 Mile Road, St. Clair Shores. Just off the Nautical Mile, baby. You doing holiday parties, or what are you doing this time of year? Yeah, we're booked. We're doing great, thank God. God's good to us. We work hard. You can see all the information right on your screen right there as well. We've got a great team. Bobby, what's that creamy marinara over there for? You want to try it? It's a vodka sauce. This is, actually, you can throw it on top of this. It's not going to hurt. It's not going to hurt. Just a little bit on the side there. A little vodka. Maybe a little for your favorite. All right. There you go. Thank you, Bobby. How do you know when the pasta's done, Bobby? You know, I like to undercook my pasta and then finish it in the sauce. Okay. So, yeah, cheated on the shrimp there. All right, Chef Bobby, we appreciate you taking the time. We'll have another segment coming up in a little bit. We do? No, this is it. This is the last one. Because I want to talk to you about that, so I'm going to do it in the break. We'll be right back. We'll be right back.