Traditional scampi uses langoustines, not shrimp—American restaurants switched in the 1960s because langoustines cost 8x more.
Spicy Shrimp Scampi
Dive into a zesty twist on the traditional shrimp scampi that will leave your taste buds dancing! This Spicy Shrimp Scampi combines succulent shrimp with a kick of red pepper flakes and aromatic garlic, all tossed in a buttery white wine sauce. It's a show-stopping dish that's sure to wow your guests and elevate your dinner game!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- lemon juice (30 ml)
- lemon wedgeoptional
- parsley (60 ml)
🥩Meat & Seafood(1)
- easy peel shrimp (454 g)
🥛Dairy & Eggs(1)
- cold butter (56 g)
🫙Pantry Staples(2)
- calabrian chili oiloptional
- linguine (227 g)
👨🍳 Instructions
- 1
Cook the shrimp in a pot, keeping the seasoning simple.
- 2
In the same pot, create a shrimp-flavored broth using the shrimp shells and let it simmer for about 20 minutes.
- 3
Strain the broth and use it as the base for your sauce.
- 4
Boil the linguine for five minutes, then finish cooking it in the broth, adding some pasta water.
- 5
Chop half of the shrimp and add it to the sauce, then remove from heat and finish with cold butter, parsley, and lemon juice.
- 6
Plate the dish with extra calabrian chili oil and a lemon wedge.
💡 Pro Tips
- ✓Cook shrimp to exactly 120°F internal temperature, then immediately shock in ice water to prevent the proteins from continuing to cook and becoming rubbery.technique120°F internal temp
- ✓Simmer shrimp shells at 185-190°F (not a rolling boil) to extract maximum flavor compounds without breaking down delicate proteins that create cloudiness.technique185-190°F
- ✓Reserve 1 cup of starchy pasta water before draining - its 2-3% starch content acts as a natural emulsifier to bind the butter into a glossy sauce.timing1 cup, 2-3% starch
- ✓Finish with cold butter off the heat using a 4:1 ratio of sauce to butter, whisking vigorously to create a stable emulsion through mechanical action.technique4:1 sauce to butter ratio
- ✓Add lemon juice last after removing from heat because acids above 140°F will break the butter emulsion and cause the sauce to separate.timingBelow 140°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Traditional scampi uses langoustines, not shrimp—American restaurants switched in the 1960s because langoustines cost 8x more.
Spicy Shrimp Scampi
Dive into a zesty twist on the traditional shrimp scampi that will leave your taste buds dancing! This Spicy Shrimp Scampi combines succulent shrimp with a kick of red pepper flakes and aromatic garlic, all tossed in a buttery white wine sauce. It's a show-stopping dish that's sure to wow your guests and elevate your dinner game!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- lemon juice (30 ml)
- lemon wedgeoptional
- parsley (60 ml)
🥩Meat & Seafood(1)
- easy peel shrimp (454 g)
🥛Dairy & Eggs(1)
- cold butter (56 g)
🫙Pantry Staples(2)
- calabrian chili oiloptional
- linguine (227 g)
👨🍳 Instructions
- 1
Cook the shrimp in a pot, keeping the seasoning simple.
- 2
In the same pot, create a shrimp-flavored broth using the shrimp shells and let it simmer for about 20 minutes.
- 3
Strain the broth and use it as the base for your sauce.
- 4
Boil the linguine for five minutes, then finish cooking it in the broth, adding some pasta water.
- 5
Chop half of the shrimp and add it to the sauce, then remove from heat and finish with cold butter, parsley, and lemon juice.
- 6
Plate the dish with extra calabrian chili oil and a lemon wedge.
💡 Pro Tips
- ✓Cook shrimp to exactly 120°F internal temperature, then immediately shock in ice water to prevent the proteins from continuing to cook and becoming rubbery.technique120°F internal temp
- ✓Simmer shrimp shells at 185-190°F (not a rolling boil) to extract maximum flavor compounds without breaking down delicate proteins that create cloudiness.technique185-190°F
- ✓Reserve 1 cup of starchy pasta water before draining - its 2-3% starch content acts as a natural emulsifier to bind the butter into a glossy sauce.timing1 cup, 2-3% starch
- ✓Finish with cold butter off the heat using a 4:1 ratio of sauce to butter, whisking vigorously to create a stable emulsion through mechanical action.technique4:1 sauce to butter ratio
- ✓Add lemon juice last after removing from heat because acids above 140°F will break the butter emulsion and cause the sauce to separate.timingBelow 140°F