that are delicious and healthy.

In my opinion, and everyone else's I'm sure,

he is the pioneer, really first up to the plate

to make us rethink about the way we eat.

I have every single one of his cookbooks.

And his latest one is

"7 Ways: Easy Ideas For Every Day Of The Week."

And it's out now.

Please welcome the great Jamie Oliver.

(audience cheers)

- Hey guys.

- Hello, Jamie, how are you?

- Very well, Drew, lovely to be with you today.

Excited to cook with you.

- Oh, it's so lovely to see you, Jamie.

I am so excited.

You had me at this dish, creamy linguini pasta with shrimp.

I am freaking out.

Creamy pasta is my number one favorite food on the planet.

It just is.

- And the great thing about this dish,

it's super quick cooking, it's really delicious.

It feels like something exciting and not boring.

So I hope you're gonna love it today.

Are you ready to cook, my darling girl?

- Four and a half minutes, Jamie?

- Yeah. - That's insane.

- Absolutely, so all you need

is to get a pan of boiling water.

I've got a large pan on a kind of medium-high heat.

If we just look in front of us now,

Drew, we got the lovely linguine.

We're using fresh today, which is super quick to cook.

But you can use dried,

or any other pasta, no trouble at all.

We're gonna use a couple

of little curve-ball ingredients in this.

We're gonna use a little red wine,

which we always love a bit of red wine, right?

Cheers.

And we're gonna have a little bit of surf and turf going on.

So we've got smoky pancetta, or smokey bacon.

So how's your knife skills, Drew?

(Drew squeaks)

(audience laughs)

So I'm gonna put the bacon in the pan.

We wanna get that nice and light golden.

We wanna get that smokiness coming out.

Just a little bit of olive oil in the pan, beautiful.

- That was gonna be my next question,

was do we need any oil with the fat of the pancetta?

- Just a little bit. - Yeah.

- And then we can have shrimp time.

So look, you can buy all kinds of shrimp.

You can get 'em cooked, pealed, unpeeled, big, small.

And if you wanna devein them, it's very simple.

Just grab that prawn like that.

Very carefully run your little knife down the back,

and then remove that little vein there.

And then what you've done essentially

is butterfly the prawn, or the shrimp.

Sorry, I keep saying the wrong name.

- No, I love it.

I like when you say prawns, keep it coming.

- We're gonna slice some garlic,

couple of cloves of garlic.

We're just gonna finely slice.

So you can just run your knife through that.

I've got some boiling water.

So this fresh pasta only takes a couple of minutes.

So we don't need to rush that at all.

If your pan's looking nice and sizzly,

we can put a couple of your big shrimp

in the pan now, like this.

And then also I'm gonna just put my knife

through some of the shrimp and chop it up a bit.

So it sticks to the pasta really nice.

And then we're gonna introduce some red wine.

Now, normally when you cook seafood,

everyone's always talking about white wine or rose.

But red wine is really good in this dish.

A little swig of nice Italian red wine into the pan.

And that will sizzle up, and that will boil.

And then as that wine cooks away, Drew,

just go in with a nice heap teaspoon

of this beautiful mascarpone cream there.

You can use single, cream whipping cream,

but this mascarpone is delicious.

- I love mascarpone.

- So listen you lovely girl, rocket,

or arugula, as you call it in the states,

that is a herb, and we're gonna use it as a herb today.

So we're gonna chop up,

roughly chop these beautiful rocket.

We're gonna, now in your pan,

if you have a little look at mine, you can see,

that that cream is almost cooked away and the wine as well.

- No, Jaime, mine looks nothing like that, just so you know.

I'm really sorry. - That's okay.

No, no, this is a very generous, lenient dish.

So don't you worry.

But what's gonna happen is as soon as

I take some of this linguine,

that water is the secret ingredient, right?

That starchy water.

So that's gonna bring that sauce back.

And what we wanna achieve is a silky sauce.

And don't be afraid to keep adding a little bit of water,

just a little bit to make it elegant and saucy.

So at this stage, Mr. cameraman, please come in,

but see this, look at that lovely texture.

- My dish does not look anything like yours.

Mine looks all one color, which can't be right.

- I promise you, you will not regret this.

Now, if my cameraman can get in for a closeup,

that is our beautiful dish finished,

plated up, a little bit of olive oil,

just for kissing around the outside.

Hallelujah.

(audience cheers)

Come on Drew Barrymore, I believe in you.

I feel the force.

- I'm gonna need it.

And I'm not gonna lie, I'm turning

to Lauren's pasta because it's much better than mine.

And do you know what's the most important

and exciting part of this, Jamie?

- [Jamie] Go on girl.

- [Drew] Tasting it!

(audience cheers) - Yay!

Go on girl, slurp it up, don't hold back.

- Nom, nom nom. (audience laughs)

Oh my God, Jamie, this is incredible.

- I know, I told ya, I told ya.

- Jaime, let me ask you, do you have a favorite cookbook?

And do you have a pick for cookbook club?

- Yeah, I do.

I brought it in especially for you, 'cause I love you.

Here is, it's a collection of books.

There was 20 of them.

It's called "In Bocca", which means in the mouth.

And there's some really old, some bonkers recipes

and some classic recipes, but they're really hard to find.

So there you go, that's my favorite little cookbook.

(audience claps)

- Jaime, thank you so much,

I'm so excited to put it on my wall.

It will be facing out.

It will be loved, poured through.

- Thank you very much for having me on the show.

I loved it, I love cooking with you,

and keep up all the great work.

- Thank you Jamie Oliver,

and look, I'm gonna put this in my mouth,

just like the cookbook suggests.

Go to TheDrewBarrymoreShow.com for the full recipe.

(upbeat music)