With zesty tang from the lemon juice, aromatics from the wine and garlic, and spicy umami from the chili crisp, this pantry-friendly shrimp pasta is simple enough for a weeknight but interesting enough for a dinner party. The fried shallots really take this one over the top with the added texture but if you don’t have them, buttery, toasted panko is a good substitute.
Notes from the Food & Wine Test Kitchen
The almost-cooked shrimp should look pink on the outside and just slightly translucent in the center. Use cold, cubed butter to help bring the sauce together. It won’t be a completely emulsified sauce, but it shouldn’t look greasy or taste greasy, it should have a nice richness from the butter.
Ingredients
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12 ounces uncooked thin spaghetti
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6 large garlic cloves, divided
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1 pound medium (36-40 count) peeled, deveined raw shrimp, tail-on
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1/4 cup extra-virgin olive oil, divided
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4 teaspoons chili crisp, divided, plus more to taste
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1 1/2 teaspoons kosher salt, divided, plus more to taste
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4 tablespoons cold unsalted butter, cut into pieces, divided
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1/2 cup dry white wine
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1/4 cup fresh lemon juice
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1 tablespoons dark or light brown sugar
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2 tablespoons chopped fresh cilantro, plus more for garnish
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Crispy shallots
Directions
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Cook pasta in boiling salted water according to package directions until al dente, about 10 minutes. Drain pasta, reserving 3/4 cup cooking water.
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While pasta cooks, mince 3 of the garlic cloves (about 1 tablespoon) and place them in a large bowl along with shrimp, 2 tablespoons of the oil, 1 teaspoon chili crisp, and 1 teaspoon of the salt; toss to combine. Let stand for 15 minutes.
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Thinly slice remaining 3 garlic cloves (about 1 tablespoon); set aside. Melt 2 tablespoons of the butter in a large skillet over medium-high until sizzling. Add shrimp and cook, stirring often, until shrimp are almost cooked through, 3 to 4 minutes. Using a slotted spoon, transfer shrimp to a large plate leaving butter mixture in skillet. Add sliced garlic and remaining 2 tablespoons oil to skillet and cook over medium-high, stirring constantly, until garlic is softened and some slices are lightly browned, about 1 minute. Add wine and bring to a simmer over medium-high. Simmer, stirring occasionally, to burn off some of the alcohol, and sauce is just slightly reduced, 1 to 2 minutes.
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Reduce heat to medium-low and stir in lemon juice, sugar, and remaining 2 tablespoons butter, 3 teaspoons chili crunch, and 1/2 teaspoon salt; cook, stirring constantly, until sugar is melted, about 1 minute.
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Add cooked pasta, reserved shrimp, and cilantro; toss to coat in sauce. Toss in reserved pasta cooking water 1/4 cup at a time to desired consistency. Season to taste with additional salt and chili crunch to taste.
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Divide pasta evenly among 4 bowls; garnish with crispy shallots and cilantro.
![Chile Crisp Shrimp Scampi](https://www.foodandwine.com/thmb/tL5PSh-zT2LEVcb7uHF2Xj3Ry3A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Chili-Crisp-Shrimp-Scampi-FT-Recipe0524-b8e45abfb51d45bf9e869052b2c6905e.jpeg)
Food & Wine / Photo by Robby Lozano / Food Styling by Jasmine Smith / Prop Styling by Tucker Vines