Ramsay in 10

Por Gordon Ramsay · 10 min

Ingredientes

Modo de preparo

1. Fill a 4-quart sauce pot with water, salt it generously, cover and bring to a boil.
2. Heat a medium nonstick sauté pan over medium heat with 1 Tbsp olive oil. Add the shallot and finely grated garlic and sauté for 2 minutes to soften.
3. Deglaze the pan with the white wine and cook until it has nearly evaporated.
4. Add the seafood stock, chili flakes, capers, cherry tomatoes and the zest and juice of the lemons. When the sauce simmers, season the raw shrimp with salt and pepper and poach them in the liquid for about 1 minute per side.
5. Stir in the cubed butter until melted. Taste and adjust the seasoning of the sauce.
6. When the water boils, add the capellini and gradually push it into the water as it softens. Boil, stirring occasionally, for 3 to 5 minutes until al dente.
7. Drain the pasta and add it to the pan with the sauce and shrimp. Toss to coat evenly.
8. Tear the basil leaves into the pasta, then plate in a medium bowl and top with a grating of parmesan.

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