Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes

Ingredients

• 200 g Large Shrimp (peeled and deveined, raw)
• 200 g Capellini (dried angel hair pasta)
• 1 piece Shallot (sliced into thin half‑moons)
• 8 pieces Cherry Tomatoes (halved)
• 2 cloves Garlic (grated on microplane)
• 3 tbsp Olive Oil (extra‑virgin)
• 0.5 tsp Red Pepper Flakes (adjust for heat)
• 2 tbsp Dry White Wine (deglazing)
• 60 ml Low‑Sodium Stock (vegetable, chicken or fish stock)
• 10 leaves Fresh Basil (large leaf plus smaller leaves, chiffonade)
• 1 lemon Lemon (zest only)
• 2 tbsp Parmesan Cheese (freshly grated)
• to taste pinch Salt (sea salt)
• to taste pinch Black Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Slice the shallot into thin half‑moon pieces, halve the cherry tomatoes, grate the garlic with a microplane, zest the lemon, and chiffonade the basil leaves.

   Time: PT5M

2. Caramelize Shallots

   Heat 2 tbsp olive oil in the skillet over medium‑high heat. Add the sliced shallots, season with a pinch of salt and pepper, and cook, stirring, until they turn golden and start to soften.

   Time: PT2M

   Temperature: 350°F

3. Add Garlic and Chili Flakes

   Sprinkle the grated garlic and red pepper flakes over the shallots and cook for about 30 seconds, just until fragrant.

   Time: PT1M

   Temperature: 350°F

4. Cook Cherry Tomatoes

   Add the halved cherry tomatoes to the pan and sauté for 1 minute, allowing them to blister and release their juices.

   Time: PT1M

   Temperature: 350°F

5. Deglaze with White Wine

   Pour in the white wine, increase the heat to high, and scrape the browned bits from the pan. Let the wine reduce by half.

   Time: PT1M

   Temperature: high

6. Add Stock and Reduce

   Stir in the low‑sodium stock and let the mixture simmer, reducing until it reaches a syrupy consistency (about 2 minutes).

   Time: PT2M

   Temperature: medium‑high

7. Boil Water for Pasta

   While the sauce reduces, bring a small pot of salted water to a rolling boil.

   Time: PT2M

   Temperature: boiling

8. Season Shrimp

   Pat the shrimp dry, then season both sides with salt and pepper.

   Time: PT30S

9. Sear Shrimp

   Add 1 tsp olive oil to the skillet, increase to medium‑high, and add the shrimp. Cook for about 90 seconds, turning once, until pink and opaque.

   Time: PT2M

   Temperature: 350°F

10. Cook Capellini

    Add the capellini directly to the boiling water, cooking for 90 seconds until al dente. Drain and immediately return to the skillet with the sauce.

    Time: PT1M

    Temperature: boiling

11. Finish the Dish

    Toss the shrimp and pasta together, then remove from heat. Stir in the grated Parmesan, lemon zest, and most of the chiffonaded basil (reserve a few leaves for garnish).

    Time: PT30S

12. Plate and Serve

    Twist the pasta into a nest on a warm plate, top with the remaining basil leaves, a final pinch of salt, and extra Parmesan if desired. Serve immediately.

    Time: PT30S

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g