Angel Hair Pasta with Shrimp, Chili and Tomatoes

Gel Hair Pasta With Shrimp, Chili  And Tomatoes

Details

Inspired by Gordon Ramsay's Cookalong Live, this quick-to-make pasta appetizer is full of fresh flavors.
  • Serves: 4
  • Active Time: 25 mins
  • Total Time: 25 mins
  • Views: 64,173
  • Success: 100%

Steps

Step 1: Preparing Your Mise en Place

• 1 red chili*
• 2 cloves garlic
• 1/2 lb medium-size shrimp
• 1/4 cup white wine
• 1 large tomato (heirloom, beefsteak or Roma)
• 1 lemon
• 1/4 cup fresh basil leaves
• 3 scallions

Method

Note: This dish is very quick, so you need to make sure all of your mise en place and equipment (including a zester and strainer) is organized before you begin cooking.

First, preheat your oven to the lowest setting and place the pasta bowls inside the oven to warm.

Next, fill a large pot of cold water and bring to a boil.

Mince the garlic. Rub the whole chili back and forth between your hands to release the seeds. Slice the chili in half lengthwise and discard the seeds. Cut into thin slices. *Note: If you can’t find red chilies, substitute with Serrano or jalapeno peppers or approximately 1/4 tsp crushed red pepper flakes (or to taste).

Finely slice the scallions and cut the tomato into large dice. For a more refined sauce, you can peel the tomato before dicing. Then gather the white wine, lemon and basil and set aside. Finally, peel and devein the shrimp, if necessary, and set aside.

Step 2: Cooking the Dish

• salt (1 tsp per L/qt of water)
• 3 tbsp extra-virgin olive oil
• kosher salt (for seasoning)
• extra-virgin olive oil (for garnishing)
• 5 to 7 oz pasta* (see note)

Method

To cook the dish, preheat a large, stainless-steel pan over medium to medium-high heat.

As the pan is heating, add the salt to the boiling pasta water (1 tsp per L/qt of water) and stir to dissolve.

Note: This recipe calls for 7 ounces of dried pasta but we felt it was a bit too much for an appetizer and the amount of sauce; therefore, we recommend using 5 or 6 ounces of dried pasta. Angel hair pasta is also known as cappellini or spaghettini.

Add the pasta to the water and stir gently until the water returns to a boil. Set a timer according to the package (3 to 5 minutes). Cook until the pasta is just al dente.

While the pasta is cooking, add the olive oil to the pan. Once hot, add the chilies and garlic. Let cook for about 30 seconds, making sure not to brown the garlic. Add the shrimp and season with a bit of salt to taste. Toss to coat with the garlic, chilies and olive oil and then add the white wine. Let simmer and reduce for about one minute. Next, add the tomatoes and scallions along with a pinch of salt. Chiffonade the basil and add half of it to the pan. Toss and let cook for another minute or so.

Meanwhile, test the pasta for doneness. Once just al dente, drain and add the pasta to the sauce. Zest half of the lemon rind over the pasta. Slice the lemon and squeeze a bit of the juice over top. Toss to combine. Taste for seasoning, adding more salt and/or lemon juice if needed.

To serve the pasta, remove the bowls from the oven and divide the pasta equally among them. Garnish with the remaining basil and drizzle with a bit of extra-virgin olive oil. Serve immediately with extra lemon wedges and chili flakes, if desired.

14 Comments

  • Greg B
    Greg B
    I enjoyed the dish, however, I could not find red chilies. I used a Serrano Pepper instead and it was SPICY. Too much for my taste. Next time I'll be much more careful with the recommended spices. Funny thing though, I didn't know what angel hair pasta was and went into whole foods asking for it, apparently it's a direct translation of Cappellini.
  • Kimberley S Rouxbe Staff
    Kimberley S
    You are right. Angel hair is similar to cappellini and spaghettini. A note has been made in the recipe. Cheers!
  • Dawn T Rouxbe Staff
    Dawn T
    Funny you should mention that you couldn't find red chilies Greg. We made this on the weekend for a friends birthday and we also couldn't find red chilies anywhere. We used 1/2 a serrano pepper with the seeds removed and it seemed to be a good amount. I would personally use a bit more next time or maybe serve it with some crushed red chilies on the side for people to help themselves. Cheers!
  • Laura T
    Laura T
    Does the wine in this recipe really make a difference or would it be okay to not use it? I haven't cooked with wine yet, I wouldn't even know what to look for:) Laura
  • Dawn T Rouxbe Staff
    Dawn T
    Indeed the wine will a nice acidic note to this dish. That being said you could use a bit of stock instead if you prefer not to use any wine. I would say don't be afraid Laura, I know you are leary to use wine with cooking as you have not yet tried it but I encourage you to try it with the wine. Cheers!
  • Yolanda R
    Yolanda R
    hello I want to make this recepy for 8 people, and I dont really know how to cook I just know how to follow recepies, lol, so my question is, do I double everything, like example instead of 3 scallion do I put 6, and so on. Thank you
  • Dawn T Rouxbe Staff
    Dawn T
    Indeed, this recipe can be doubled. You would just need to multiply everything by 2. You would also need a bigger pan, or even 2 pans, to properly cook everything, in particular the shrimp, so they are not too crowded, which would cause them to steam. This dish cooks quickly, so would you need to make sure you have everything ready before you start cooking. My advice, if you say that you do not how to cook, would be to practice this dish a few times before attempting to make it for 8 people as this dish requires some timing on the cooks part. Another suggestion would be to cook something else. I am not sure that this would be my fist pick for a party of 8 as everything needs to be cooked last minute. When I am having a dinner party I choose dishes that can be mainly cooked ahead of time, such as braised dishes etc. Even a spaghetti and meat sauce would be easier as at least the sauce can be made ahead of time. Hope this helps. Cheers!
  • Nancy R
    Nancy R
    I am planning to make this recipe this week, and noticed in your notes that you recommend using 5 or 6 ounces of pasta. Would that be dried pasta or fresh pasta. Are they interchangeable by weight? Thanks for your help. -Nancy
  • Dawn T Rouxbe Staff
    Dawn T
    The recipe has been updated to indicate "dried" pasta. Dried and fresh pasta are not interchangeable in terms of weight. If using fresh pasta, 1 pound will serve 3 to 4 as a main. If using dried pasta, typically, 1 pound will serve 8 people as a main (2 ounces per person). Cheers!
  • Nancy R
    Nancy R
    I prepared this dish as an entree this evening! It was fabulous! Very light and tasty. My husband said it was one of the best shrimp dishes I've ever made. I couldn't find red chilis, so I used a whole serrano, then spinkled a little shredded parm on top! Fantastic!
  • Michael W
    Michael W
    I've tried making this a couple of times and overall, it turns out pretty good. The question I have is, when I heat my stainless steel pan to the proper temperature (using the water test :), the garlic tends to brown almost instantly. My assumption is that the pan temperature needs to be lower in this case? Just wondering if there's a trick here that I'm missing.
  • Dawn T Rouxbe Staff
    Dawn T
    Yes, you may have to lower the temperature a bit; however, this is a very fast dish, so you'll need to make sure all of your mise en place is ready and that you move quickly. You may not need to wait "30 seconds" after adding the garlic. Good that you are practicing. Cheers!
  • Lindsey L
    Lindsey L
    f**k you Rouxbe!!!
  • Lindsey L
    Lindsey L
    MARKIPLIER IS A SEXY BEAST WHO DESERVES EVERYTHING IN LIFE, ESPECIALLY MY UNDEVOTED LOVE!!!

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