Angel Hair Pasta with Shrimp, Chili and Tomatoes
Description
Delicious first course made by Gordon Ramsay on Cookalong LIVE as part of a 3 course meal prepared in 1 hour.
Serves 4
Serves 4
Ingredients
7 ounces angel hair pasta
1 red chili pepper
2 large garlic cloves, peeled
Half a pound medium size raw, peeled shrimps
1/4 cup white wine
1 large tomato e.g. heirloom or beefsteak, or a few smaller tomatoes like Roma
1 lemon
Small handful of fresh basil leaves
3 scallions
Salt and freshly ground black pepper
Olive oil
Extra virgin olive oil
1 red chili pepper
2 large garlic cloves, peeled
Half a pound medium size raw, peeled shrimps
1/4 cup white wine
1 large tomato e.g. heirloom or beefsteak, or a few smaller tomatoes like Roma
1 lemon
Small handful of fresh basil leaves
3 scallions
Salt and freshly ground black pepper
Olive oil
Extra virgin olive oil
Instructions
Bring a large pot of salted water to the boil. When it comes to a rolling boil, add the pasta and cook according to pack instructions until al dente (approximately 3-4 minutes).
Heat a large saute pan over a medium high heat. Add 2 tablespoons of olive oil. Thinly slice the chili (deseed if you prefer) and crush the garlic through a garlic press. Add the chili and garlic to the pan and saute for a minute before adding the shrimp. Toss them for a further minute, season with salt and pepper before adding the white wine.
Chop the tomato and add to the pan, allow to cook for 2-3 minutes before chopping and adding the scallions.
Shred the basil leaves and half to the pan.
Drain the pasta and drizzle with extra virgin olive oil then grate over some fresh lemon zest.
Add the pasta to the sauce and mix to coat evenly. Divide between 4 places and serve immediately with a sprinkling of shredded basil and squeeze of lemon juice.
Heat a large saute pan over a medium high heat. Add 2 tablespoons of olive oil. Thinly slice the chili (deseed if you prefer) and crush the garlic through a garlic press. Add the chili and garlic to the pan and saute for a minute before adding the shrimp. Toss them for a further minute, season with salt and pepper before adding the white wine.
Chop the tomato and add to the pan, allow to cook for 2-3 minutes before chopping and adding the scallions.
Shred the basil leaves and half to the pan.
Drain the pasta and drizzle with extra virgin olive oil then grate over some fresh lemon zest.
Add the pasta to the sauce and mix to coat evenly. Divide between 4 places and serve immediately with a sprinkling of shredded basil and squeeze of lemon juice.
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