Someone that I know can almost cook anything on the planet someone who really knows these beef Wellington's all of you, please welcome the amazing

Me!

That's right today. I'll show you how to make the most amazing shrimp scampi in literary ten minutes

Let's have 10 minutes on the clock. You guys ready? Let's go

Now the first thing you need, of course you get that water boiling, 90% of this battle is all about the prep

Okay, so shrimp scampi. I'm gonna start off with a shallot

I'll chop that don't go fine dice. Just slice it. Okay, again a lot quicker. So slice it in half

Okay, if you slice it too thin it's gonna burn so just slice

the nice slices

Shallots beautifully done.

I like the shallots over the onion the shallots make it a little bit sweeter

and more importantly it's a lot easier to digest

Slice the onions don't get too fancy. Okay

from there

little splash of olive oil now

Water's boiling, splash of oil in, splash the oil in. I actually like this with a little bit of heat in there

Okay, so I got some chili flakes, I'm going to finish it with some fresh basil

Once the oil is up to temp shallots in, now

caramelize those shallots

Lightly season them okay? A bit of salt and pepper

I don't worry if they don't break down easily

by the time they're cooked they'll start breaking down

now

from there

A little drizzle of olive oil, okay,? Get that turning in, break down the shallots

now when you're cooking and

You're up against it time wise, trust me start using techniques rather than chopping everything

So I've got this microplane that we use obviously - to grate parmesan, lemon

take a nice clove of garlic. Okay, and literally grate that

Over those shallots the garlic disintegrates so much quicker. Okay, you get right down to the wire and look

underneath there

It's beautiful. It's sort of almost purees the garlic for you. And then from there take a little knife

Take that all in there. So

tap it

And literally get that really nice

Caramelization on that garlic and those wonderful shallots now once you've browned off the shallots

Okay from there

Literally turn up the heat, get that really nice and hot now start off too hot and you'll burn those shallots

Okay

Check in on the time

Now a little touch of chili flake. Okay chili flakes in there

Lightly sprinkle, those chili flakes. You can always add more heat but you can't take it away. So be smart with that

and then

Get your tomatoes, I want a little bit of acidity in this dish. And again, I'm going to just cut these tomatoes in half

Okay, and what's that gonna do? It's gonna blister in the pan but more importantly it's gonna give it that really nice sweetness

Three or four little cherry tomatoes, okay? That's where the acidity comes in, open them up

And you'll hear them sort of almost start to blister and roast. Now, as the 'matoes start to break down

Okay, my shallots are caramelizing, the garlic has disintegrated beautifully

Break those down and then from there, I'm going to deglaze the pan

Basically, I'm gonna sort of clean the pan out with a little tablespoon of white wine

White wine goes in

Turn up the gas

Break that down. Now look what's happening, the tomatoes are disintegrating, the shallots

Are super caramelized, that garlic's disappeared, chili flakes giving it the heat

And then from there a tablespoon of stock: vegetable stock, chicken stock

Or even fish stock in don't flood it, okay

Try to create a really nice sauce. You don't start cooking your pasta until that is absolutely ready. Okay

Now once that's on and it starts to sort of reduce down

Literally back on

How long we got? Um... 7 minutes

Oh my lord, I'll go for a run

Get your pan on

Keep that boil rolling for your pasta. Get your pan on nicely. Now. Look at that

It's reduced down to a syrup. This is where it goes even more fragrant. Take your basil

Get your largest leaf, your small leaves on the outside

Okay

and from there

The nice thing about that, get your large leaf

Okay, get the small leaves, tuck them inside the large leaf and roll it like a beautiful big cigar

Okay? Hold it nice and tight

let the knife do the work and

Literally chiffonade that basil, now, here's where it goes up a notch, okay?

That's beautiful caramelizing down there. Okay? Nice!

Basil goes on

So we're halfway, just under five minutes to go. Capers: a little bit of the acid and saltiness there

But look, that's the sauce. That's

Where the magic is right there, so we're halfway

Now take your shrimp. Okay?

lightly season the shrimp

salt and pepper

seasoned nicely

salt

pepper

Okay, get them really nicely seasoned

They only take literally 90 seconds to cook, 90 seconds for the pasta, 90 seconds for the shrimp. Okay.

My pan is nice and hot

Teaspoon of olive oil in there, in with the pasta and look I want color on those shrimp, they go in

Beautiful

Shrimp are in

Don't overseer these shrimp. Okay? They turn dry

So the nice thing now is that shrimp are on, sauce is ready. Take your capellini

in

to your water

okay, in

That starts to boil up, take it, twist it round

and

it literally cooks in 90 seconds, turn up the gas, turn that around and you'll see that coming together, beautifully

Time please how long left? Ahh... Just under 4 minutes.

Once that shrimp are colored, look, take them off the gas, turn them around

Okay, look at the color on there. Beautiful, really beautiful. Pasta's boiling

Watch olive oil on top, beautifully done. Take that zest of lemon. And I want to literally

Zest my

lemon over there

Look at that. We're just under three minutes to go

Pasta's cooking nicely. I using a capellini, okay? So it's super thin and really quick to cook

I haven't overfilled the pan with water. Sometimes you put too much water in the pan. You lose the capellini. So keep the water to a minimum

shrimp

Beautifully rested I'm going to put them in to my sauce. There, just like that

Bring that back up to temp

Now look

The less water you've got in that pasta

The quicker it cooks, okay?

And from there, take that out, check

Still nice and firm. So literally another 30 seconds in there

Sometimes when you fill up a pan with water you put your capellini in and you lose it all so I like the small pan

Half full of water and so the pasta cooks quicker, but you don't lose anything

Shrimp resting back inside the shallots and the blistered tomatoes and look

So just under two minutes to go, capellini literally is... you go through it with your fingers

It's cooked colander in

back over

out

Draining under the pan. I like putting the capellini back into the pan and then literally mixing that around

Glazing it with oil. 60 seconds to go

now

shrimp, capellini

I'm gonna mix that shrimp with my capellini

Beautifully done

In, not too much pasta

Remember the hero is the shrimp and then look I'm mixing this all up now. Beautifully done, I'm gonna twist that round

I'm going to sit the pasta and beautifully in the center of the plate and then garnish that in my shrimp

Now, I want all those shallots

and all that beautiful sauce

And look, how do I finish that?

for dinner

Honestly

Parmesan

over the top

Right at the last minute and then finally, just a nice

pinch

Of zest and then very quickly

The lemon and fresh lemon and there you have the most amazing

shrimp capellini done in 10 minutes

Do not forget to subscribe to my amazing Youtube channel and good luck! Can't wait to see what you can do in 10!