Gordon Ramsay has multiple Michelin stars to his name, but he still loves whipping up simple dishes that require barely any time in the kitchen. And he really loves making a quick pasta.
Celebrities, they’re just like us!
Ramay’s 15-minute Bolognese has become one of my family’s go-to dinners, and we also loved the 10-minute turkey and leek pasta that he makes for his kids every week.
So, when I discovered Ramsay’s 10-minute summer pasta recipe, I knew I had to try it.
This 10-minute scampi pasta by the “MasterChef” star looked perfect for summer.
Ramsay’s shrimp scampi with angel hair pasta is featured in his cookbook “Ramsay in 10,” which is full of recipes that can be made in just 10 minutes.
When temperatures spike in the summertime, I never want to stand over a hot stove for too long, so a lightning-fast pasta with some refreshing shrimp sounded like the perfect dish.
Ramsay’s 10-minute pasta includes cherry tomatoes, shrimp, white wine, and basil.
To make Ramsay’s shrimp scampi with angel hair pasta for two, you’ll need:
- 8 ounces of angel hair pasta
- 5 ½ ounces of raw shrimp
- 2 banana shallots
- 2 garlic cloves
- 2 tablespoons of small capers
- 1 lemon (zest and juice)
- 1 cup of cherry tomatoes
- ¼ cup of white wine
- ¼ cup of vegetable or fish stock
- A large handful of basil leaves
- A pinch of chili flakes
- Freshly grated Parmesan cheese for serving
Ramsay says any very fine pasta works for this dish. You could also try making it with spaghettini, tagliolini, or vermicelli.
I should also note that I couldn’t find banana shallots at my local supermarket. Since they’re a bit larger than the regular variety, I added an extra shallot while testing this recipe.
First, I brought a pot of water to a boil for the pasta.
I made sure to season the water with salt.
I also got my prep out of the way.
Per Ramsay’s instructions, I halved my cherry tomatoes, zested a lemon, minced my garlic, and peeled and sliced the shallots.
Don’t throw away the rest of your lemon — you’ll need its juice later on!
I also tried Ramsay’s trick for chopping the basil.
“To chop the basil quickly, gather the small leaves and roll them up in the biggest leaf, like a cigar, then chop with a large knife,” Ramsay writes in his cookbook.
When I was ready to start cooking, I placed my nonstick pan over medium heat.
I added one tablespoon of olive oil to the pan and let it heat up.
Then I added the shallots and garlic.
I threw in the shallots first, seasoning them with salt and pepper.
After I added the garlic, I seasoned everything with a pinch of chili flakes and let the garlic and shallots cook together for two minutes.
After they cooked together for two minutes, I threw in the cherry tomatoes.
I let the tomatoes cook for 30 seconds.
Then I deglazed the pan with white wine.
Ramsay says you should allow the wine to bubble for 30 seconds.
Once those 30 seconds were up, I added the vegetable stock.
I let the vegetable stock reduce in the pan for two minutes.
While the sauce was reducing, I prepped my raw shrimp.
I peeled the shrimp and seasoned them with salt and pepper.
I added the capers and chopped basil to my sauce.
I removed the pan from the heat, admiring its bright pops of color.
I placed my shrimp in a nonstick pan over high heat, adding a drizzle of olive oil.
Ramsay says the shrimp should cook for about 30 seconds, until they turn golden brown.
It took my shrimp about a minute to cook, so keep an eye on the color.
I also threw my pasta into the boiling water.
I cooked the pasta until it became al dente, which took about three minutes. Angel hair is always ready in a flash!
After my shrimp turned golden, I removed the pan from the heat and flipped each shrimp.
This allows the shrimp to finish cooking in the residual heat.
I drizzled olive oil and sprinkled lemon zest over the shrimp, then added them to the pan with the sauce.
Then I returned the pan to the heat to warm everything up.
I drained my pasta and returned it to the same pan where I had cooked the shrimp.
I added a drizzle of olive oil to the pasta and tossed to combine.
I added the pasta to the pan with my shrimp and sauce.
I topped my finished pasta with Parmesan cheese, a squeeze of lemon juice, and a bit of lemon zest.
Ramsay’s pasta tasted delicious, and I couldn’t believe it had only taken 10 minutes.
There was a lovely lightness to Ramsay’s 10-minute scampi that I always look for in a great summer dish. The overall cooking time was shorter than my nightly skincare routine, yet the flavors were still complex and interesting. It tasted like an elevated version of Martha Stewart’s famous one-pot pasta dish.
I should note that I found the angel hair to be a bit sticky and hard to mix, which means I probably overcooked it a little, so be careful when boiling your thin pasta. And next time, I’ll add more chili flakes and tomatoes. They were my favorite part of the dish, and I loved their blistered texture.
I’ll whip up Ramsay’s 10-minute scampi again when I need something quick but delicious on a busy summer weeknight.
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