Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10

I'm challenging someone who I think you may know Someone that I know can almost cook anything on the planet someone who really knows these beef Wellington's all of you, please welcome the amazing Me! That's right today. I'll show you how to make the most amazing shrimp scampi in literary ten minutes Let's have 10 minutes on the clock. You guys ready? Let's go Now the first thing you need, of course you get that water boiling, 90% of this battle is all about the prep Okay, so shrimp scampi. I'm gonna start off with a shallot I'll chop that don't go fine dice. Just slice it. Okay, again a lot quicker. So slice it in half Okay, if you slice it too thin it's gonna burn so just slice the nice slices Shallots beautifully done. I like the shallots over the onion the shallots make it a little bit sweeter and more importantly it's a lot easier to digest Slice the onions don't get too fancy.

Okay from there little splash of olive oil now Water's boiling, splash of oil in, splash the oil in. I actually like this with a little bit of heat in there Okay, so I got some chili flakes, I'm going to finish it with some fresh basil Once the oil is up to temp shallots in, now caramelize those shallots Lightly season them okay? A bit of salt and pepper I don't worry if they don't break down easily by the time they're cooked they'll start breaking down now from there A little drizzle of olive oil, okay,? Get that turning in, break down the shallots now when you're cooking and You're up against it time wise, trust me start using techniques rather than chopping everything So I've got this microplane that we use obviously – to grate parmesan, lemon take a nice clove of garlic.

Okay, and literally grate that Over those shallots the garlic disintegrates so much quicker. Okay, you get right down to the wire and look underneath there It's beautiful. It's sort of almost purees the garlic for you. And then from there take a little knife Take that all in there. So tap it And literally get that really nice Caramelization on that garlic and those wonderful shallots now once you've browned off the shallots Okay from there Literally turn up the heat, get that really nice and hot now start off too hot and you'll burn those shallots Okay Check in on the time Now a little touch of chili flake. Okay chili flakes in there Lightly sprinkle, those chili flakes. You can always add more heat but you can't take it away. So be smart with that and then Get your tomatoes, I want a little bit of acidity in this dish. And again, I'm going to just cut these tomatoes in half Okay, and what's that gonna do? It's gonna blister in the pan but more importantly it's gonna give it that really nice sweetness Three or four little cherry tomatoes, okay? That's where the acidity comes in, open them up And you'll hear them sort of almost start to blister and roast.

Now, as the 'matoes start to break down Okay, my shallots are caramelizing, the garlic has disintegrated beautifully Break those down and then from there, I'm going to deglaze the pan Basically, I'm gonna sort of clean the pan out with a little tablespoon of white wine White wine goes in Turn up the gas Break that down. Now look what's happening, the tomatoes are disintegrating, the shallots Are super caramelized, that garlic's disappeared, chili flakes giving it the heat And then from there a tablespoon of stock: vegetable stock, chicken stock Or even fish stock in don't flood it, okay Try to create a really nice sauce. You don't start cooking your pasta until that is absolutely ready. Okay Now once that's on and it starts to sort of reduce down Literally back on How long we got? Um… 7 minutes Oh my lord, I'll go for a run Get your pan on Keep that boil rolling for your pasta.

Get your pan on nicely. Now. Look at that It's reduced down to a syrup. This is where it goes even more fragrant. Take your basil Get your largest leaf, your small leaves on the outside Okay and from there The nice thing about that, get your large leaf Okay, get the small leaves, tuck them inside the large leaf and roll it like a beautiful big cigar Okay? Hold it nice and tight let the knife do the work and Literally chiffonade that basil, now, here's where it goes up a notch, okay? That's beautiful caramelizing down there. Okay? Nice! Basil goes on So we're halfway, just under five minutes to go.

Capers: a little bit of the acid and saltiness there But look, that's the sauce. That's Where the magic is right there, so we're halfway Now take your shrimp. Okay? lightly season the shrimp salt and pepper seasoned nicely salt pepper Okay, get them really nicely seasoned They only take literally 90 seconds to cook, 90 seconds for the pasta, 90 seconds for the shrimp. Okay. My pan is nice and hot Teaspoon of olive oil in there, in with the pasta and look I want color on those shrimp, they go in Beautiful Shrimp are in Don't overseer these shrimp.

Okay? They turn dry So the nice thing now is that shrimp are on, sauce is ready. Take your capellini in to your water okay, in That starts to boil up, take it, twist it round and it literally cooks in 90 seconds, turn up the gas, turn that around and you'll see that coming together, beautifully Time please how long left? Ahh… Just under 4 minutes. Once that shrimp are colored, look, take them off the gas, turn them around Okay, look at the color on there. Beautiful, really beautiful. Pasta's boiling Watch olive oil on top, beautifully done. Take that zest of lemon. And I want to literally Zest my lemon over there Look at that. We're just under three minutes to go Pasta's cooking nicely. I using a capellini, okay? So it's super thin and really quick to cook I haven't overfilled the pan with water. Sometimes you put too much water in the pan. You lose the capellini. So keep the water to a minimum shrimp Beautifully rested I'm going to put them in to my sauce.

There, just like that Bring that back up to temp Now look The less water you've got in that pasta The quicker it cooks, okay? And from there, take that out, check Still nice and firm. So literally another 30 seconds in there Sometimes when you fill up a pan with water you put your capellini in and you lose it all so I like the small pan Half full of water and so the pasta cooks quicker, but you don't lose anything Shrimp resting back inside the shallots and the blistered tomatoes and look So just under two minutes to go, capellini literally is…

You go through it with your fingers It's cooked colander in back over out Draining under the pan. I like putting the capellini back into the pan and then literally mixing that around Glazing it with oil. 60 seconds to go now shrimp, capellini I'm gonna mix that shrimp with my capellini Beautifully done In, not too much pasta Remember the hero is the shrimp and then look I'm mixing this all up now. Beautifully done, I'm gonna twist that round I'm going to sit the pasta and beautifully in the center of the plate and then garnish that in my shrimp Now, I want all those shallots and all that beautiful sauce And look, how do I finish that? for dinner Honestly Parmesan over the top Right at the last minute and then finally, just a nice pinch Of zest and then very quickly The lemon and fresh lemon and there you have the most amazing shrimp capellini done in 10 minutes Do not forget to subscribe to my amazing Youtube channel and good luck! Can't wait to see what you can do in 10!

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Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10

Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below: https://www.gordonramsay.com/gr/recipes/ramsay-in-10-shrimp-scampi-with-capellini-pasta/

Yields 1 serving


8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper


Add water to a 4 quart sauce pot. Salt liberally, cover with a lid  bring to a boil.

Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté 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, chilli 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.