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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:

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 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 i like the shallots over the onion the shallots make it a little bit sweeter 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 by the time they’re cooked they’ll start breaking down a little drizzle of olive oil, okay,? get that turning in, break down the shallots 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 it’s beautiful. it’s sort of almost purees the garlic for you. and then from there take a little knife caramelization on that garlic

And those wonderful shallots now once you’ve browned off the shallots literally turn up the heat, get that really nice and hot now start off too hot and you’ll burn those shallots 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 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 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 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 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, get the small leaves, tuck them inside the large leaf and roll it like a beautiful big cigar literally chiffonade that basil, now, here’s where it goes up a notch, okay? that’s beautiful caramelizing down there. okay? nice! they only take literally 90 seconds to cook,

90 seconds for the pasta, 90 seconds for the shrimp. okay. teaspoon of olive oil in there, in with the pasta and look i want color on those shrimp, they go in so the nice thing now is that shrimp are on, sauce is ready. take your capellini 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 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 beautifully rested i’m going to put them in to my sauce. there, just like that 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 draining under the pan. i like putting the capellini back into the pan and then literally mixing that

Around 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 right at the last minute and then finally, just a nice the lemon and fresh lemon and there you have the most amazing 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 By Gordon Ramsay