Shrimp Scampi Pasta

Name: Shrimp Scampi Pasta
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 375 g 16/20 EZ-peel shrimp (yields ~275g/9 ½ oz peeled & cut); 3 g kosher salt; 3 T olive oil; 100 g shallot (finely diced); 50 g garlic (finely chopped or pressed); 10 g Calabrian chiles (chopped); 250 g white wine; 500 g clam juice (+ ~200g/¾ cup extra as needed); 225 g angel hair pasta; 75 g cold unsalted butter (cubed); 15 g parsley (finely chopped); zest of ½ lemon; parmesan (for finishing)

By Brian Lagerstrom

This is a pasta I did not know I needed. Most times i’ve had this dish it was oily, the shrimp was over cooked and it just was not a fully integrated dish. I have found answers to all three of those problems and I think this is truly special and as good as pasta gets.

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: servings

Ingredients

375 g 16/20 EZ-peel shrimp, yields ~275g/9 ½ oz peeled & cut
3 g kosher salt
3 T olive oil
100 g shallot, finely diced
50 g garlic, finely chopped or pressed
10 g Calabrian chiles, chopped
250 g white wine
500 g clam juice, + ~200g/¾ cup extra as needed
225 g angel hair pasta
75 g cold unsalted butter, cubed
15 g parsley, finely chopped
zest of ½ lemon
parmesan, for finishing

Metric – US Customary

Instructions

Prep shrimp: Peel shrimp, cut into ½–¾" oblique pieces. You should have ~275g. Toss the shrimp with 3g salt and chill in the refrigerator.
Aromatics: In a heavy pot over medium, heat olive oil. Add shallot, garlic, and a pinch of salt. Sweat 5–6 minutes, stirring, until soft and translucent with no browning. Add Calabrian chiles and cook 2 minutes until oil is fragrant and orange.
Wine: deglaze with 250g of white wine and simmer. Reduce until almost dry (au sec), about 2 minutes.
Cook the pasta in the sauce: Add 500g clam juice, bring to a lively simmer. Add 225g angel hair pasta directly to the liquid, stirring to submerge. Cook for roughly 2 minutes, stirring, until just shy of al dente.
Add shrimp: Stir in salted shrimp. Add splashes of clam juice (or water/stock) as needed to keep saucy. Cook until shrimp turn mostly pink and pasta is tender.
Finish: Add cold butter cubes, parsley, and lemon zest. Stir vigorously until butter emulsifies into a creamy, satiny sauce. Adjust with more clam juice if tight.
Serve: Twirl the pasta into bowls and top with shrimp, more parsley, and parmesan.