Chili Crisp Shrimp Scampi Pasta

Chili Crisp Shrimp Scampi is the pasta for when you want something a little bold on a hurried weeknight. Garlicky shrimp mix with a fiery spoonful of chili crisp for a simple twist on classic shrimp scampi ready faster than takeout and with way more flavor.

The first time I made this for friends I barely set the bowl down before everyone dove in It immediately became my go to when I want to impress without a lot of fuss

Ingredients

• Thin spaghetti: Choose a brand with a little bite bronze cut pasta holds the sauce better
• Garlic: Fresh is essential slice some for mellow flavor and mince the rest for a pungent kick
• Peeled and deveined shrimp: Use medium size for the juiciest bite look for wild caught if possible
• Extra virgin olive oil: Nice quality matters here since it forms the base of your sauce
• Chili crisp: Brings heat crunch and lots of umami look for jars with bits of garlic and chili
• Kosher salt: Enhances all the flavors use flaky if you have it
• Unsalted butter: Adds richness I like European style for its higher fat content
• Dry white wine: Choose something you’d actually drink a crisp Pinot Grigio works well
• Fresh lemon juice: Brightens everything squeeze straight from a ripe lemon for best taste
• Brown sugar: Adds subtle balance to the spicy tangy sauce dark or light works
• Fresh cilantro: Chopped for a fresh herb pop flat leaf parsley is a fine swap
• Crispy shallots: For topping they add savory crunch try to use homemade if you can

Step by Step Instructions

Marinate the Shrimp:

Mix minced garlic shrimp olive oil chili crisp and salt in a big bowl Let the shrimp soak up the flavor for about fifteen minutes The marinade infuses the shrimp and helps them stay juicy when cooked

Cook the Pasta:

Boil the spaghetti in salted water until al dente about ten minutes Scoop out some water before draining it The reserved pasta water helps the sauce cling perfectly later

Sear the Shrimp:

Melt some butter in a large skillet over medium high until it sizzles Add the marinated shrimp Cook while stirring so all sides touch the heat until the shrimp turns pink and almost cooked through Usually about three to four minutes Remove with a slotted spoon so the flavorful butter stays in the pan

Sauté the Garlic:

Add thinly sliced garlic and more olive oil to the hot skillet Sauté over medium high tossing constantly until the garlic softens and just starts to turn golden but not burnt This step mellows the garlic

Deglaze with Wine:

Pour the white wine into the garlicky skillet Scrape up any stuck bits Bring to a simmer to burn off some alcohol and deepen the sauce Cook one to two minutes just until slightly reduced

Finish the Sauce:

Lower the heat Stir in lemon juice brown sugar butter chili crisp and salt Mix until the butter melts and the sauce is rich and just barely sweetened about a minute

Toss Everything Together:

Add drained pasta shrimp and cilantro to the skillet Toss well to coat Add reserved pasta water little by little until the sauce hugs the noodles Taste and add more salt or chili crisp if you crave extra heat

Serve and Garnish:

Divide pasta among bowls Top with crispy shallots and extra cilantro The shallots give it that little something special

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Storage Tips

Store leftovers tightly covered in the fridge for up to two days For reheating use a skillet with a splash of water or more olive oil to keep the pasta silky. Try not to microwave too long or the shrimp will get rubbery

Ingredient Substitutions

You can use any long pasta noodles like linguine or angel hair No fresh cilantro Swap in parsley or even thinly shaved scallions If you do not have chili crisp use chili oil or even a pinch of crushed red pepper

Serving Suggestions

Serve with a crisp salad and a simple garlic bread for a satisfying meal This dish shines as a main course but also works in smaller portions as part of a tapas style night

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Cultural Context

Shrimp scampi started as an Italian American take on traditional Italian scampi a simple saute of shellfish with garlic and white wine The chili crisp twist borrows from Chinese and Southeast Asian kitchens making this a true fusion of comfort foods

Recipe FAQs

→ What type of shrimp works best for this dish?

Medium peeled, deveined shrimp with the tail on offer a satisfying bite and make for an appealing presentation.

→ Can I substitute another pasta shape?

Yes, linguine or fettuccine will also hold the flavorful sauce well, though thin spaghetti is classic for scampi.

→ How spicy is chili crisp in the final result?

The heat is customizable—add more chili crisp for extra spice, or adjust to suit your preference.

→ Why reserve pasta water?

Reserved pasta water helps emulsify the sauce, creating a silky texture that clings to the noodles.

→ What can I use instead of cilantro?

Flat-leaf parsley offers a mild, fresh flavor if you prefer to skip cilantro.

→ Do I need wine in the sauce?

White wine adds depth, but broth or extra lemon juice can be substituted if preferred.