Spicy Shrimp Scampi

20 mins
Serves 1
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Directions

  1. 1Peel and devein the shrimp.
  2. 2Peel and devein the shrimp.
  3. 3Peel and devein the shrimp.
  4. 4Season the shrimp with salt, pepper, and chili flakes.
  5. 5Season the shrimp with salt, pepper, and chili flakes.
  6. 6Season the shrimp with salt, pepper, and chili flakes.
  7. 7Sear the seasoned shrimp in a pan.
  8. 8Sear the seasoned shrimp in a pan.
  9. 9Sear the seasoned shrimp in a pan.
  10. 10Remove the seared shrimp from the pan and set aside.
  11. 11Remove the seared shrimp from the pan and set aside.
  12. 12Remove the seared shrimp from the pan and set aside.
  13. 13Add butter, chopped leeks, Calabrian chili, minced garlic, and shrimp shells to the same pan.
  14. 14Add butter, chopped leeks, Calabrian chili, minced garlic, and shrimp shells to the same pan.
  15. 15Add butter, chopped leeks, Calabrian chili, minced garlic, and shrimp shells to the same pan.
  16. 16Deglaze the pan with white wine.
  17. 17Deglaze the pan with white wine.
  18. 18Deglaze the pan with white wine.
  19. 19Add vegetable stock to the pan.
  20. 20Add vegetable stock to the pan.
  21. 21Add vegetable stock to the pan.
  22. 22Let the broth simmer on low heat for about 20 minutes until reduced by half.
  23. 23Let the broth simmer on low heat for about 20 minutes until reduced by half.
  24. 24Let the broth simmer on low heat for about 20 minutes until reduced by half.
  25. 25Remove the chili from the broth.
  26. 26Remove the chili from the broth.
  27. 27Remove the chili from the broth.
  28. 28Blend the broth with an immersion blender (optional) for a more intense flavor.
  29. 29Blend the broth with an immersion blender (optional) for a more intense flavor.
  30. 30Blend the broth with an immersion blender (optional) for a more intense flavor.
  31. 31Strain the broth.
  32. 32Strain the broth.
  33. 33Strain the broth.
  34. 34Boil linguine in salted water for 5 minutes.
  35. 35Boil linguine in salted water for 5 minutes.
  36. 36Boil linguine in salted water for 5 minutes.
  37. 37Pour the strained broth into a clean pan.
  38. 38Pour the strained broth into a clean pan.
  39. 39Pour the strained broth into a clean pan.
  40. 40Transfer the partially cooked linguine into the broth.
  41. 41Transfer the partially cooked linguine into the broth.
  42. 42Transfer the partially cooked linguine into the broth.
  43. 43Add some pasta water to the pan.
  44. 44Add some pasta water to the pan.
  45. 45Add some pasta water to the pan.
  46. 46Finish cooking the linguine in the broth with pasta water.
  47. 47Finish cooking the linguine in the broth with pasta water.
  48. 48Finish cooking the linguine in the broth with pasta water.
  49. 49Chop up half of the cooked shrimp and add it to the pasta.
  50. 50Chop up half of the cooked shrimp and add it to the pasta.
  51. 51Chop up half of the cooked shrimp and add it to the pasta.
  52. 52Kill the heat and finish the sauce with plenty of cold butter, chopped parsley, and lemon juice.
  53. 53Kill the heat and finish the sauce with plenty of cold butter, chopped parsley, and lemon juice.
  54. 54Kill the heat and finish the sauce with plenty of cold butter, chopped parsley, and lemon juice.
  55. 55Plate the pasta.
  56. 56Plate the pasta.
  57. 57Plate the pasta.
  58. 58Garnish with extra Calabrian chili oil and a lemon wedge.
  59. 59Garnish with extra Calabrian chili oil and a lemon wedge.
  60. 60Garnish with extra Calabrian chili oil and a lemon wedge.

Ingredients

  • 0.5 lb E-Z peel shrimp
  • 0.5 lb E-Z peel shrimp
  • 0.5 lb E-Z peel shrimp
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • chili flakes
  • chili flakes
  • chili flakes
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 cup leeks
  • 1 cup leeks
  • 1 cup leeks
  • 1 Calabrian chili
  • 1 Calabrian chili
  • 1 Calabrian chili
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • shrimp shells
  • shrimp shells
  • shrimp shells
  • 0.5 cup white wine
  • 0.5 cup white wine
  • 0.5 cup white wine
  • 2 cup vegetable stock
  • 2 cup vegetable stock
  • 2 cup vegetable stock
  • 0.5 lb linguine
  • 0.5 lb linguine
  • 0.5 lb linguine
  • cold butter
  • cold butter
  • cold butter
  • parsley
  • parsley
  • parsley
  • lemon juice
  • lemon juice
  • lemon juice
  • Calabrian chili oil
  • Calabrian chili oil
  • Calabrian chili oil
  • lemon wedge
  • lemon wedge
  • lemon wedge

Equipment

baking traybowlpantongsknifecutting boardimmersion blendermeasuring cupstrainer

Tips

  • Using E-Z peel shrimp saves time on peeling and deveining.
  • Hang on to shrimp shells to make a flavorful broth.
  • Blending the broth (optional) makes it more intense.
  • Finish the sauce off the heat with cold butter, parsley, and lemon juice for a smooth emulsion.