Chili Crisp Shrimp Scampi 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.
What is Chili Crisp?
Chili crisp is a condiment that’s a blend of chilies, aromatics (such as onions and garlic), and oil. There are many different versions of chili crisp ranging from mild to very spicy, and with differing ingredients, such as nuts and herbs. Find the one that best fits your palate or keep a few in the fridge for different uses.
Ingredients:
- 12 ounces uncooked thin spaghetti
- 6 large garlic cloves, divided
- 1 pound medium (36-40 count) peeled, deveined raw shrimp, tail-on
- 1/4 cup extra-virgin olive oil, divided
- 4 teaspoons chili crisp, divided, plus more to taste
- 1 1/2 teaspoons kosher salt, divided, plus more to taste
- 4 tablespoons cold unsalted butter, cut into pieces, divided
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 tablespoons dark or light brown sugar
- 2 tablespoons chopped fresh cilantro, plus more for garnish
Crispy Shallots:
- Canola oil, for frying
- 4 large shallots, very thinly sliced crosswise and separated into rings (2 1/2 cups)
- 1/2 cup rice flour
Instructions:
- Cook pasta in boiling salted water according to package directions until al dente, about 10 minutes. Drain pasta, reserving 3/4 cup cooking water.
- 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.
- 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.
- 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.
- 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.
- Divide pasta evenly among 4 bowls; garnish with crispy shallots and cilantro.
Crispy Shallots:
- In a medium saucepan, heat 1/2 inch of canola oil until shimmering. In a bowl, toss the shallots with the rice flour. In four batches, fry the shallots, stirring gently, until golden, about 2 minutes. Using a slotted spoon, transfer the shallots to a paper towel–lined plate.
Notes:
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.
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More Recipe Suggestions:
Mediterranean Spinach and Feta Cheese Crisps
Cinnamon Maple Brown Butter Blackberry Peach Crisp
Chili Crisp Shrimp Scampi
Equipment
Ingredients
- 12 ounces uncooked thin spaghetti
- 6 large garlic cloves divided
- 1 pound medium 36-40 count peeled, deveined raw shrimp, tail-on
- 1/4 cup extra-virgin olive oil divided
- 4 teaspoons chili crisp divided, plus more to taste
- 1 1/2 teaspoons kosher salt divided, plus more to taste
- 4 tablespoons cold unsalted butter cut into pieces, divided
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 tablespoons dark or light brown sugar
- 2 tablespoons chopped fresh cilantro plus more for garnish
Crispy Shallots:
- Canola Oil for Frying
- 4 Large Shallots, very thinly sliced crosswise and separated into rings (2 1/2 cups)
- 1/2 cup Rice Flour
Instructions
- Cook pasta in boiling salted water according to package directions until al dente, about 10 minutes. Drain pasta, reserving 3/4 cup cooking water.
- 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.
- 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.
- 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.
- 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.
- Divide pasta evenly among 4 bowls; garnish with crispy shallots and cilantro.
Crispy Shallots:
- In a medium saucepan, heat 1/2 inch of canola oil until shimmering. In a bowl, toss the shallots with the rice flour. In four batches, fry the shallots, stirring gently, until golden, about 2 minutes. Using a slotted spoon, transfer the shallots to a paper towel–lined plate.
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