This is a recipe I found from a video posted by Gordon Ramsay online. I’ll admit, I love red sauce with pasta. But sometimes pasta with red sauce gets redundant. A recipe like this that uses wine, stock, and lemon with butter emulsified is a refreshing change.
You can use any type of pasta and white wine you like. Make sure the shrimp are peeled and deveined at least. If you can find them without the tail, even better. If not it just adds a little more prep time but is a simple task. Don’t cut your basil too far in advance, as it may turn brown – especially if your knife is not very sharp. Capers are optional if you don’t like them. For the stock, because we are cooking seafood, a fish stock would fit well, but you can use chicken or veggie if that’s what you’ve got on hand. Avoid heavier stocks like beef or veal.
- Olive Oil – as needed
- Shrimp – about 20pc, medium sized, tails removed
- Shallot – 2 ea, sliced
- Garlic – 4 cloves, minced
- Cherry Tomatoes – about 15, halved
- Chili Flakes – 1/4 tsp
- White Wine – 1 cup
- Stock – 1/2 cup + more for adjusting sauce
- Capers – 2 tbl
- Lemon Juice – 1/2 lemon
- Basil – 6 leaves, chiffonade + more for garnish
- Butter – 2 tbl
To start, bring a big pot of water to a rolling boil and season with salt. When you are ready at any point in this recipe, add the pasta to the water and cook until al dente.
Over medium heat, add olive oil to pan and sweat shallots until lightly brown. Add garlic and sweat 1 minute. Add cherry tomatoes, season, and cook 2 minutes until skin blisters. Add chili flakes, then white wine. Cook until wine reduces slightly. Add stock, capers, and lemon juice. Reduce slightly, then add basil. Add seasoned shrimp to the pan and cook about 90 seconds on each side, Then remove from the pan. Add butter and swirl to emulsify the sauce. Add your cooked pasta to the pan and simmer for a minute or two in the sauce. Garnish with fresh basil and parmesan, serve immediately.