Gordon Ramsay's 10-Minute Shrimp Scampi by Atcooking02

Ingredients

• 200g (7 oz) linguine or spaghetti
• 300g (10 oz) large shrimp, peeled and deveined
• 2 shallots, thinly sliced
• 4 cloves garlic, minced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 120ml (½ cup) dry white wine
• 1 lemon, juiced and zested
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste
• Pinch of red chili flakes

Instructions

1. Bring a large pot of salted water to a boil, then cook pasta according to package directions until al dente; reserve ½ cup pasta water before draining.
2. While water heats, slice shallots in half then cut into thin, even slices — not too thin or they'll burn.
3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
4. Add shallots and cook, stirring, for 2 minutes until softened and just starting to turn golden.
5. Add garlic and chili flakes, stir for 30 seconds until fragrant.
6. Add shrimp in a single layer, season with salt and pepper, and cook 1–2 minutes per side until pink and just opaque; remove shrimp and set aside.
7. Deglaze the pan with white wine, scraping up any browned bits, and reduce by half, about 1–2 minutes.
8. Add lemon juice and remaining 2 tablespoons butter, swirling the pan to emulsify into a glossy sauce.
9. Return shrimp to the pan, add drained pasta and a splash of reserved pasta water, and toss everything together over medium heat for 1 minute.
10. Finish with lemon zest and fresh parsley, taste and adjust seasoning, then serve immediately.