Description
Indulge in a tantalizing fusion of Italian and Asian flavors with this Chili Crisp Shrimp Scampi recipe. Succulent shrimp marinated in a spicy chili crisp sauce, tossed with al dente spaghetti, and finished with a zesty lemon-butter sauce. A delightful dish that’s sure to impress!
Ingredients
Scale
Spaghetti:
- 12 oz thin spaghetti
Shrimp:
- 1 lb medium shrimp, peeled and deveined (tail-on optional)
Garlic:
- 6 cloves garlic, divided (3 minced, 3 thinly sliced)
Oil:
- 1/4 cup extra-virgin olive oil, divided
Chili Crisp:
- 4 teaspoons chili crisp, divided (plus more to taste)
Salt:
- 1 1/2 teaspoons kosher salt, divided
Butter:
- 4 tablespoons unsalted butter, cut into pieces
White Wine Mixture:
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 tablespoon brown sugar
Additional:
- 2 tablespoons chopped fresh cilantro (plus extra for garnish)
- Crispy shallots for garnish
Instructions
- Cook Spaghetti: Cook spaghetti in salted boiling water until al dente, about 10 minutes. Reserve 3/4 cup cooking water; drain pasta.
- Marinate Shrimp: Combine shrimp with minced garlic, 2 tablespoons olive oil, 1 teaspoon chili crisp, and 1 teaspoon salt. Allow to marinate for 15 minutes.
- Cook Shrimp: Melt 2 tablespoons butter in a skillet over medium-high heat. Add shrimp and cook until pink; transfer to a plate.
- Prepare Sauce: In the same skillet, cook sliced garlic and olive oil, then add white wine, lemon juice, brown sugar, remaining butter, chili crisp, and salt. Stir until sugar melts.
- Combine: Return shrimp to skillet with pasta and cilantro, tossing to coat. Add reserved pasta water as needed to loosen the sauce.
- Serve: Top with crispy shallots and cilantro.
Notes
- Adjust chili crisp for desired heat level.
- Substitute crispy shallots with toasted panko for a different texture.
- Prep Time: 15 minutes (plus 15 minutes marinating)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Asian Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 600
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 120 mg
