Shrimp Scampi

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Super Scampi (Shrimp Scampi Pasta)

∙375g (13oz) 16/20 EZ-peel shrimp, yields ~275g (9.5oz) peeled & cut

∙3g (½t) salt

∙3T olive oil

∙100g (¾c) shallot, finely diced

∙50g (¼c) garlic, finely chopped or pressed

∙10g (2t) Calabrian chiles, chopped

∙250g (1c) white wine

∙500g (2c) clam juice + ~200g (¾c) extra as needed

∙225g (½lb) angel hair pasta

∙75g (5T) cold unsalted butter, cubed

∙15g (¼c) parsley, finely chopped

∙Zest of ½ lemon ∙Parmesan, for finishing

1. Prep shrimp: Peel shrimp, cut into ½–¾" oblique pieces. You should have ~275g. Toss with 3g salt and chill.

2. Aromatics: In a heavy pot over medium, heat olive oil. Add shallot, garlic, and a pinch of salt. Sweat 5–6 min, stirring, until soft and translucent with no browning. Add Calabrian chiles and cook 2 min until oil is fragrant and orange.

3. Wine: Add 250g white wine, simmer, and reduce until almost dry (au sec), ~2 min.

4. Cook pasta in sauce: Add 500g clam juice, bring to a lively simmer. Add 225g angel hair pasta directly to the liquid, stirring to submerge. Cook ~2 min, stirring, until just shy of al dente.

5. 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.

6. 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.

7. Serve: Twirl into bowls, top with shrimp, more parsley, and parmesan.