Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
This shrimp scampi is a restaurant-quality dish that proves you don't need hours in the kitchen to create something truly special. Fresh prawns are gently poached in a light, flavourful sauce made with white wine, garlic, chilli flakes, capers, and cherry tomatoes, then tossed with delicate capellini pasta. The slow cooker adaptation allows you to prepare this Italian-inspired classic with minimal effort, making it perfect for those occasions when you want something impressive but don't want to spend time hovering over the stove. Topped with fresh basil and Parmesan, this dish is sure to impress family and guests alike
Watch: Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Original recipe video — click to play
Original method: 10 minutes
Ingredients
Main
- 280 g Peeled and deveined prawns (16/20 size)
8–12 individual prawns
Pasta
- 115 g Dry capellini or angel hair pasta
Base
- 30 ml Extra Virgin Olive oil
- 3 bulbs Garlic cloves, finely grated
Equivalent to approximately 6–8 cloves when grated
- 1 whole Large shallot, finely diced
Flavourings
- 2 tsp Chilli flakes
- 2 whole Lemons, zested and juiced
- 30 g Capers
Liquid
- 60 ml Dry white wine
- 120 ml Seafood stock
Vegetables
- 120 g Cherry tomatoes, halved
Finishing
- 55 g Butter, cubed, cold, cubed
Add at the end just before serving to enrich the sauce
- 30 g Parmesan cheese, grated or shaved
Add just before serving
- 5 g Fresh basil, picked leaves
Add immediately before serving for maximum flavour and aroma
Seasoning
- to taste Salt and freshly cracked black pepper
Use quality black pepper for the best flavour
Method
- 1
Fill a medium saucepan with water and salt it generously. Cover and bring to a rolling boil. This will be for cooking the pasta.
~8 minsTip: Salting the water properly is essential for flavouring the pasta
- 2
Heat a medium non-stick sauté pan over medium heat. Add 1 tablespoon of olive oil. Once hot, add the diced shallots and finely grated garlic, stirring constantly for about 2 minutes until softened and fragrant.
~2 minsTip: Do not allow the garlic to brown; it should be pale and aromatic
- 3
Pour the white wine into the pan, stirring to deglaze and lift any flavourful bits from the bottom. Allow the wine to simmer until almost completely evaporated, about 1–2 minutes.
~2 minsTip: This concentrates the wine's flavour into the sauce
- 4
Add the seafood stock, chilli flakes, capers, halved cherry tomatoes, and the zest and juice of both lemons to the pan. Stir well and bring the sauce to a simmer.
~2 minsTip: The sauce should smell bright and aromatic
- 5
Season the raw prawns with a pinch of salt and freshly cracked black pepper. Gently place them into the simmering sauce and poach for approximately 1 minute per side, until they turn pink and opaque. Be careful not to overcook.
~2 minsTip: Overcooked prawns become tough and rubbery; watch them carefully
- 6
Once the pasta water reaches a rolling boil, carefully add the pasta. Use tongs or a fork to gradually push it into the water as it softens. Stir occasionally to prevent sticking. Cook until al dente, approximately 3–5 minutes, depending on the thickness of your capellini.
~5 minsTip: Taste the pasta to check for doneness; it should have a slight firmness to the bite
- 7
Once the prawns are cooked through, remove the pan from the heat. Add the cubed cold butter and let it melt into the sauce, stirring gently to emulsify. Taste and adjust seasoning with salt and pepper as needed.
~1 minTip: The cold butter creates a silky, luxurious sauce
- 8
Drain the cooked pasta quickly and add it directly to the pan with the shrimp scampi sauce. Toss gently until the pasta is well coated and combined.
~1 minTip: Do not drain the pasta too thoroughly; a little residual pasta water helps loosen the sauce
- 9
Transfer the dish to a serving plate. Garnish generously with shaved or grated Parmesan cheese and fresh basil leaves. Serve immediately while hot.
~1 minTip: Presentation matters; arrange the prawns attractively on top of the pasta
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can prepare all your ingredients ahead of time. Peel and devein the prawns, dice the shallots, and juice the lemons up to 2 hours before cooking. However, do not cook the prawns in advance—they should only be poached moments before serving to ensure they remain tender and succulent. Fresh basil should be added only at the very end
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