Check Out This Chili Crisp Shrimp Scampi Recipe

Have you heard of shrimp scampi but never been quite sure what it is or how to make it? It’s a shrimp pasta that’s nice and easy but impressive, which makes it great for a quick dinner or a shareable dish. It’s tangy, it’s aromatic, and it’s a little bit spicy, and the best part is it’s pantry-friendly!

The Ingredients You’ll Need

12 oz of uncooked thin spaghetti
6 large garlic cloves
1 lb medium (36-40 count) peeled, deveined raw shrimp, with the tail on
1/4 cup extra-virgin olive oil
4 tsp chili crisp
1 1/2 tsp kosher salt
4 tbsp cold unsalted butter, cut into pieces
1/2 cup dry white vino
1/4 cup fresh lemon juice
1 tbsp dark or light brown sugar
2 tbsp chopped fresh cilantro, plus more for garnish
Crispy shallots

How to Make It

The pasta for the shrimp scampi is cooked in boiling salted water according to package directions until al dente. The past is then drained, reserving 3/4 cup of cooking water.
While the pasta cooks, three of the garlic cloves (about one tablespoon) are minced and placed in a large bowl, together with the shrimp, two tablespoons of oil, one teaspoon of chili crisp, and one teaspoon of salt. They are then tossed to combine and stand for 15 minutes.
The remaining three garlic cloves (about one tablespoon) are thinly sliced and set aside.
Two tablespoons of the butter are melted in a large skillet over medium-high until sizzling. The shrimp is added, cooked, and stirred often, until almost cooked through, three to four minutes.
With a slotted spoon, the shrimp is transferred to a large plate leaving the butter mixture in the skillet.
The sliced garlic is added, and the remaining two tablespoons of oil are added to the skillet and cooked over medium-high, stirring constantly, until the garlic is softened and some slices are lightly browned, about one minute.
The vino is then added until it simmers over medium-high. Stir occasionally to burn off some of the it and just slightly reduce the sauce, one to two minutes.
The heat is reduced to medium-low, and lemon juice is stirred in, adding sugar, the remaining two tablespoons of butter, three teaspoons of chili crunch, and 1/2 teaspoon salt.
Continue cooking the mixture for the shrimp scampi, stirring constantly, until the sugar is melted, for about one minute.
The cooked pasta and reserved shrimp and cilantro are finally tossed to coat in sauce. The reserved cooking water is then tossed in, ¼ cup at a time until the desired consistency is reached.
Additional salt and chili crunch are added to taste and the meal is garnished with crispy shallots and cilantro.