Shrimp Scampi In Just 10 Minutes

Ingredients:

• 8-12 peeled, deveined shripms
• Dry capellini 100 g
• Extra Virgin Olive oil 2 tablespoons
• 3 bulbs of garlic
• 1 large shallot
• Chili flakes 2 tablespoons
• 1 lemon
• White wine 2 tablespoons
• 6 Cherry tomatoes
• Seafood stock 100 ml
• Butter 50 g
• Parmesan 20 g
• Basil 20 g
• Salt
• Pepper

Cooking Instructions

1. Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil.
2. Add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes.
3. Then, deglaze the pan with 2 tablespoons of white wine and cook until it is almost evaporated from the pan.
4. Add the seafood stock, chili flakes, capers, cherry tomatoes and lemons (zested and juiced).
5. As the sauce starts to 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. Season the sauce with salt and pepper.
6. When the water begins to boil, add the pasta.
7. 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.
8. Mix pasta and sauce carefully. Finally, tear fresh basil leaves and add to your pasta before serving. Cook this recipe with a photo!

See: Other Seafood Recipes by Gordon Ramsay