Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes
Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes is a medium Italian recipe that serves 2. 450 calories per serving. Recipe by Gordon Ramsay on YouTube.
Prep: 5 min | Cook: 13 min | Total: 23 min
Cost: $11.05 total, $5.53 per serving
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
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
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
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
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
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
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
Boil Water for Pasta
While the sauce reduces, bring a small pot of salted water to a rolling boil.
Time: PT2M
Temperature: boiling
Season Shrimp
Pat the shrimp dry, then season both sides with salt and pepper.
Time: PT30S
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
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
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
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
Dietary info: Pescatarian, Contains Gluten, Contains Dairy
Allergens: Shellfish, Dairy, Gluten
Ingredient Substitutions
- Instead of Large Shrimp: Prawns, pre‑cooked shrimp
- Instead of Capellini: Spaghetti, Linguine
- Instead of Shallot: Red onion
- Instead of Cherry Tomatoes: Grape tomatoes, canned diced tomatoes
- Instead of Garlic: Garlic paste
- Instead of Olive Oil: Vegetable oil
- Instead of Red Pepper Flakes: Cayenne pepper
- Instead of Dry White Wine: Chicken broth + splash of lemon juice
- Instead of Low‑Sodium Stock: Water + bouillon cube
- Instead of Fresh Basil: Flat‑leaf parsley
- Instead of Lemon: Lemon juice (use less)
- Instead of Parmesan Cheese: Pecorino Romano
Equipment Needed
- Large Skillet
- Microplane Grater
- Chef's Knife
- Cutting Board
- Small Pot
- Colander
- Zester
- Measuring Spoons
- Tongs
- Serving Plate
Critical Steps — Do Not Skip
- Caramelizing the shallots without burning them
- Adding garlic just before it burns
- Deglazing with wine and reducing the sauce to a syrupy consistency
- Cooking shrimp only until pink and opaque
- Ensuring capellini is al dente and not over‑cooked
Chef Tips from the Video
- Use a microplane for garlic – it turns the cloves into a paste that integrates instantly.
- Toss the pasta in the pan with the sauce instead of mixing in a bowl; the starches help bind the sauce.
- Finish with fresh lemon zest and basil off the heat for a bright, aromatic finish.
Troubleshooting
Shallots burn before caramelizing.
Reduce heat to medium, add a splash more oil, and stir constantly.
Garlic turns bitter.
Add garlic after the shallots have softened and cook only 30 seconds.
Sauce becomes too thick or sticks.
Add a little reserved pasta water or extra stock to loosen.
Shrimp turn rubbery.
Cook shrimp only 90 seconds total; remove as soon as they turn pink.
Capellini overcooks and becomes mushy.
Use a timer and cook exactly 90 seconds; drain immediately.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of stock.
Freezer: Not recommended; pasta texture deteriorates.
Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Prepare the sauce (shallots, garlic, tomatoes, wine, stock) up to the reduction stage and keep warm.
- Season the shrimp and keep refrigerated; sear just before serving.
- Grate Parmesan and zest lemon ahead of time and store in airtight containers.
Frequently Asked Questions
What is the cultural significance and history of shrimp scampi in Italian cuisine?
Shrimp scampi, or "gamberi scampi," originates from the coastal regions of Italy where seafood is abundant. The dish combines simple ingredients—garlic, olive oil, lemon, and herbs—to let the shrimp shine, reflecting the Italian philosophy of letting high‑quality ingredients speak for themselves.
What are the traditional regional variations of shrimp scampi in Italian cooking?
In Southern Italy, scampi is often prepared with a splash of white wine and fresh parsley, while in the north you may find a richer butter‑based sauce and the addition of capers. Some regions also add a pinch of red pepper flakes for heat, as Gordon Ramsay does in this recipe.
How is shrimp scampi traditionally served in Italy?
Traditionally, shrimp scampi is served over a bed of thin pasta such as linguine or capellini, finished with a drizzle of extra‑virgin olive oil, a sprinkle of fresh parsley or basil, and a wedge of lemon on the side for squeezing at the table.
What occasions or celebrations is shrimp scampi associated with in Italian culture?
Shrimp scampi is a popular choice for family gatherings, summer barbecues, and festive occasions like Ferragosto because it is quick to prepare yet feels elegant enough for guests.
What makes shrimp scampi special in Italian cuisine compared to other seafood dishes?
The simplicity of the sauce—just garlic, olive oil, lemon, and a hint of chili—highlights the natural sweetness of the shrimp, embodying the Italian emphasis on fresh, high‑quality ingredients and minimal cooking.
What are the most common mistakes to avoid when making shrimp scampi at home?
Common errors include overcooking the shrimp, burning the garlic, and reducing the sauce too much. Follow Gordon Ramsay’s timing: 90 seconds for shrimp, add garlic only briefly, and watch the sauce until it becomes syrupy, not dry.
Why does this shrimp scampi recipe use deglazing with white wine instead of just stock?
Deglazing with white wine lifts the caramelized bits from the pan, adding acidity and depth that stock alone cannot provide. The wine also balances the richness of the olive oil and butter, creating a brighter sauce.
Can I make this shrimp scampi ahead of time and how should I store it?
Yes, you can prepare the sauce up to the reduction stage and keep it warm. Store cooked shrimp separately and combine just before serving. Refrigerate leftovers in an airtight container for up to 2 days and reheat gently with a splash of stock.
What texture and appearance should I look for when the sauce is done?
The sauce should coat the back of a spoon and have a glossy, slightly thickened consistency—similar to a light syrup. It should not be watery nor should it cling and burn on the pan.
What does the YouTube channel Gordon Ramsay specialize in?
The YouTube channel Gordon Ramsay specializes in high‑energy, restaurant‑style cooking tutorials that blend professional techniques with home‑cook accessibility, covering a wide range of cuisines and quick‑fire challenges.
How does the YouTube channel Gordon Ramsay's approach to Italian cooking differ from other Italian cooking channels?
Gordon Ramsay’s approach emphasizes speed, bold flavors, and precise timing, often using high heat and rapid techniques, whereas many traditional Italian channels focus on slower, rustic methods and detailed ingredient sourcing.
Last updated: September 2, 2026
