How to Make Gordon Ramsay’s Easy Summer Pasta Dish

Ramsay’s shrimp scampi with angel hair pasta is featured in his cookbook “Ramsay in 10,” which is full of recipes that can be made in 10 minutes.

When temperatures spike in the summertime, I never want to stand over a hot stove for too long, so a 10-minute pasta with some refreshing shrimp sounded like the perfect dish.

To make Ramsay’s shrimp scampi with angel hair pasta for two, you’ll need:

• 8 ounces of angel hair pasta
• 5 ½ ounces of raw shrimp
• 2 banana shallots
• 2 garlic cloves
• 2 tablespoons of small capers
• 1 lemon (zest and juice)
• 1 cup of cherry tomatoes
• ¼ cup of white wine
• ¼ cup of vegetable or fish stock
• A large handful of basil leaves
• A pinch of chili flakes
• Freshly grated Parmesan cheese for serving

Ramsay says you can use any very fine pasta for this dish, including vermicelli, tagliolini, or spaghettini.

I should also note that I couldn’t find banana shallots at my local supermarket. Since they’re a bit larger than the regular variety, I just added an extra shallot while testing this recipe.

I made sure to season the water with salt.

Per Ramsay’s instructions, I halved my cherry tomatoes, zested a lemon, minced my garlic, and peeled and sliced the shallots.

Don’t throw away the rest of your lemon — you’ll need its juice later on!

“To chop the basil quickly, gather the small leaves and roll them up in the biggest leaf, like a cigar, then chop with a large knife,” Ramsay writes in his cookbook.

I added one tablespoon of olive oil to the pan and let it heat up.

I threw in the shallots first, seasoning them with salt and pepper.

After I added the garlic, I seasoned everything with a pinch of chili flakes and let the garlic and shallots cook together for two minutes.

I let the tomatoes cook for 30 seconds.

Ramsay says you should allow the wine to bubble for 30 seconds.

I let the vegetable stock reduce in the pan for two minutes.

I peeled the shrimp and seasoned them with salt and pepper.

Per Ramsay’s instructions, I then removed the pan from the heat.

Ramsay says the shrimp should cook for about 30 seconds, until they turn golden brown. Keep an eye on the color — it took my shrimp about a minute.

I cooked the pasta until it became al dente, which took about three minutes.

This allows the shrimp to finish cooking in the residual heat.

Ramsay says you should return the pan to the heat to warm everything up.

I added a drizzle of olive oil to the pasta and tossed it to combine.

I topped my finished pasta with Parmesan cheese, a squeeze of lemon juice, and some lemon zest.

The pasta smelled amazing, and I loved the bright pops of color — it looked like the perfect dinner for summer.

There was a lovely lightness to Ramsay’s 10-minute scampi that I always look for in a great summer dish. Even though the overall cooking time was shorter than my nightly skincare routine, the flavors were still complex and interesting. It tasted like an elevated version of Martha Stewart’s famous one-pot pasta dish.

I should note that I found the angel hair to be a bit sticky and hard to mix, which means I probably overcooked it a little — so be careful when boiling your thin pasta. And next time, I’ll add more chili flakes and tomatoes; they were my favorite part of the dish, and I loved their blistered texture.

I’ll whip up Ramsay’s 10-minute scampi again when I need something quick but delicious on a busy summer weeknight.