Angel Hair with Shrimp and Asparagus
Angel Hair with Shrimp and Asparagus
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Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
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 diced
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
Method
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.
Shrimp Scampi with Asparagus and Tomatoes is an easy and delicious restaurant quality dish!
You don’t need a fancy Italian restaurant to enjoy a great bowl of Shrimp Scampi. Our homemade adaptation makes it easy bring vegetables to the table along with the shrimp. Served over pasta for a complete meal!
RECIPE:
Shrimp & Asparagus in White Sauce with Spaghetti noodles
As Asparagus Week continues, I am happy to make one of my favorite dishes for you, Shrimp & Asparagus in White Sauce with Spaghetti noodles.
Origins:
In 1975, New York restaurateur Sirio Maccioni flew to the Canadian summer home of Italian Baron Carlo Amato, Shangri-La Ranch on Robert's Island, Nova Scotia.[1][4] Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different.[1] Maccioni then mixed butter, cream and cheese, with vegetables and pasta and brought the recipe back to New York City.
The fame of pasta primavera traces back to Maccioni's New York City restaurant Le Cirque, where it first appeared as an unlisted special before it was made famous through a 1977 article in the New York Times by Craig Claiborne and Pierre Franey which included a recipe for the dish.
The invention of the dish is contested; Le Cirque co-owner Sirio Maccioni claimed that his wife Egidiana threw it together from ingredients on hand during a trip to Nova Scotia; Ed Giobbi, an amateur cook himself, claims to have shown Maccioni and Jean Vergnes (then chef at Le Cirque) a similar dish which Vergnes then slightly modified, and chef Franco Brigandi claims to have invented it while the maitre at Il Gatto Pardo Ristorante in New York City and prepared it for Bob Lape on WABC television before his dish was requested to be cooked by other culinary practitioners. All accounts agree that Vergnes refused to allow the dish to be prepared in the kitchen, so that the many requests for it had to be satisfied with a pot set up in a hallway.
The combination of lightly cooked vegetables and pasta, which Claiborne and Franey hailed as by far, the most talked-about dish in Manhattan, is widely recognized as one of the signature developments of American cuisine in the 1970s.
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Shrimp and asparagus pasta
Shrimp and asparagus pasta
Ingredients :
Fettuccini or spaghetti for 2
2 tbsp olive oil
5 cloves garlic minced
160 gram shrimp
1 pack asparagus cut into small
1/2 tsp red chilli pepper flakes
1 red chilli padi chopped( if you like spicy )
Pinch of salt
Pinch of parsley chopped
Pinch of parmesan cheese
Instruction :
1. For the pasta, bring a large pot of salted water, boil it and add pasta. Cook until al dente ( about 8 minutes ). Drained set aside.
2. In a pan with medium heat add olive oil, garlic, prawn, chilli, chilli flakes , asparagus and seasoning with salt. Cook the prawn until both side are cooked.
3. Then drain the pasta and add some water into the pan. Stir well.
4. Sprinkle some parsley and parmesan cheese on the top.
5. Serve.
Asparagus Shrimp Pasta
Asparagus Shrimp Pasta
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Asparagus Shrimp Pasta INGREDIENTS:
✔️ 1 lbs raw shrimps
✔️ 1 lbs asparagus
✔️ 14 oz pasta
✔️ 3-4 cloves garlic
✔️ 2 tbsp butter
✔️ 3 tbsp olive oil
✔️ 1 1/2 tsp garlic powder
✔️ 2 tsp salt
✔️ 1 tsp ground pepper
✔️ 1/2 cup parmesan
✔️ 1 tsp sweet paprika
✔️ 1/2 tsp chili flakes
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