Ramsay in 10 – Shrimp Scampi with Capellini Pasta
Ingredients
Serves 1
- 8-12 shrimp, peeled and de-veined
- 115g angelhair or capellini pasta
- 2 tbsp extra virgin olive oil
- 3 garlic cloves
- 1 large shallot, diced finely
- 2 tsp chili flakes
- 2 lemons
- 100ml white wine
- 2 tbsp capers
- 60g cherry tomatoes, halved
- 100ml seafood stock
- 55g butter, cubed
- Parmesan, for grating
- 1 sprig of basil, picked
- Salt and fresh cracked black pepper, to taste
Cooking instructions
- Add water to a 4 quart sauce pot. Salt liberally, cover with a lid and bring to a boil.
- Heat a medium nonstick saute pan on medium heat with one tablespoon of olive oil.
- When hot, add the diced shallots and finely grate the garlic bulbs into the pan and saute for 2 minutes to soften them.
- Deglaze the pan with the white wine and cook until it is almost evaporated from the pan.
- Add the seafood stock, chili flakes, capers, cherry tomatoes and lemons (zested and juiced).
- When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side.
- Add the cubed butter to melt.
- Taste and season the sauce accordingly.
- Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente.
- Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly.
- Finally, tear the fresh basil leaves and toss into the pasta before plating.
- Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of Parmesan cheese.