Ingredients Seafood Shellfish Shrimp Chili Crisp Shrimp Scampi 5.0 (3) 3 Reviews Garlicky shrimp scampi meets spicy chili crisp for this easy weeknight pasta. By Jasmine Smith Jasmine Smith Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals. Food & Wine's Editorial Guidelines Updated on May 10, 2024 Tested by Craig Ruff Tested by Craig Ruff Craig has both a culinary education and professional training from his time in restaurants. He is an avid reader of food media and a dedicated cook. During his time in culinary school and in restaurants, he has much experience testing and developing recipes. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Active Time: 25 mins Total Time: 40 mins Servings: 4 Jump to recipe 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. Frequently Asked Questions 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. 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. Cook Mode (Keep screen awake) 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 Directions 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. Food & Wine / Photo by Robby Lozano / Food Styling by Jasmine Smith / Prop Styling by Tucker Vines Rate It Print