Shrimp Scampi

 Shrimp Scampi

Yields 1 serving

8-12 each 16/20 peeled, deveined shrimp
4 oz  dry capellini / angelhair pasta
2 Tbsp  Extra Virgin Olive oil
3 each  garlic bulbs
1 each  large shallot, small sliced
2 tsp  chili flakes
2 each  lemons
¼ cup  white wine
2 Tbsp  capers
½ Cup  cherry tomatoes, halved
½ Cup  seafood stock
2 oz  butter, cubed
1 parmesan cheese wedge
1 sprig  basil, picked
TT  Salt and Fresh Cracked Black Pepper

Add water to a 4 quart sauce pot. Salt liberally, cover with a lid  bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a 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. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. 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. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.

Gordon Ramsey