Gordon Ramsay's 10-Minute Shrimp Scampi Recipe | Kitchen Gadgets HQ

Instead of waiting forever for a giant pot of water to boil, Gordon uses ultra-thin capellini pasta cooked in a shallow pot of salted water in just 90 seconds. Paired with seared juicy shrimp, caramelized shallots, microplane-grated garlic, blistered cherry tomatoes, and a quick white wine reduction, this speed-cook masterpiece tastes like it came straight out of a fine-dining Italian kitchen.

Check out the 10-minute video above from Gordon Ramsay for visual aid as well.

Ingredients (Serves 2 people)

• The Aromatic Wine Reduction Sauce:
  • 1 large Shallot (sliced)
  • 1 large Garlic Clove (grated finely into a puree)
  • 3-4 Cherry Tomatoes (halved)
  • 1/2 tsp Red Chili Flakes
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Dry White Wine (for deglazing)
  • 1 tbsp Stock (chicken, vegetable, or fish stock)
  • 1 tbsp Capers
  • 1 small bunch Fresh Basil leaves (chiffonade / thinly sliced)
  • Salt and Black Pepper (to taste)
• The Shrimp & Capellini Pasta:
  • 1/2 lb (225g) Raw Shrimp (peeled and deveined)
  • 1/2 lb (225g) Capellini / Angel Hair Pasta
  • 1 tbsp Extra Virgin Olive Oil (for searing shrimp)
  • Zest and juice of 1 fresh Lemon
  • Freshly grated Parmigiano-Reggiano cheese (for serving)

Step-by-Step Instructions

• Step 1: Prep aromatics and heat water Bring a small pot of salted water to a rolling boil over high heat (use less water than usual so the capellini cooks in 90 seconds without losing starch). Slice the shallot into clean rings and halve the cherry tomatoes.
• Step 2: Caramelize shallots and grate garlic Heat 1 tbsp olive oil in a pan over medium heat. Add the sliced shallots, season with salt and pepper, and cook for 1 minute. Microplane-grate the garlic clove directly over the shallots so it purees instantly into the pan without burning.
• Step 3: Add chili, tomatoes, and deglaze Sprinkle in the red chili flakes and add the halved cherry tomatoes, letting them blister and soften in the pan. Pour in 1 tbsp of dry white wine to deglaze, scraping up all browned bits from the bottom. Stir in 1 tbsp stock and simmer until reduced to a glossy, syrupy glaze.
• Step 4: Finish sauce base Roll your fresh basil leaves together tightly and chiffonade (thinly slice) them. Toss the basil and capers into the syrupy sauce, remove from heat briefly, and set aside.
• Step 5: Sear the shrimp Season the raw shrimp with salt and black pepper. Heat a separate skillet over high heat with 1 tbsp olive oil. Toss in the shrimp and cook for just 90 seconds until turned pink with a light golden sear. Remove from heat immediately so they don't overcook or turn rubbery.
• Step 6: Boil capellini and combine Drop the capellini pasta into the small pot of boiling water and cook for exactly 90 seconds until al dente. Drain, tossing the hot pasta back into the pan with a drizzle of olive oil. Pour the rested shrimp and syrupy white wine sauce directly over the pasta, tossing to glaze every strand.
• Step 7: Plate and garnish Twist the glossy capellini into the center of warm bowls, top with seared shrimp, and spoon over all the caramelized shallots and blistered tomatoes. Finish with fresh lemon zest, a squeeze of lemon juice, and a light dusting of grated Parmigiano-Reggiano cheese!

Kitchen Gadgets & Pro Tips

• Rapid High-Heat Shrimp Searing: Searing shrimp in 90 seconds requires smooth, even heat distribution without hot spots burning the garlic. A Aluminum Non-Stick Frying Pan heats up steadily, giving your shrimp a light golden sear while releasing delicate seafood effortlessly without sticking.
• Tear-Free Prep for Shallots & Garlic: Finely dicing shallots and garlic in a hurry can tire out your wrist and make your eyes water. A Press-Top Manual Vegetable Chopper uses rotating stainless steel blades to chop garlic and aromatics in seconds with a simple push of the knob, keeping fumes sealed inside.
• Pan-Scraping Without Scratching: Scraping up the glossy white wine sauce and caramelized shallots out of your pan requires a flexible, heat-resistant tool. A Seamless Food-Grade Silicone Spatula handles heat up to 600°F without melting, scooping up every drop of rich glaze without scratching your non-stick coating.