Serves 1
Directions
- 1Peel the E-Z Peel Shrimp, keeping the shells aside for later.
- 2Season the peeled shrimp with salt, pepper, and chili flakes.
- 3Sear the seasoned shrimp in a pot until cooked, then remove them and set aside.
- 4Add butter, leeks, Calabrian chili, minced garlic, and shrimp shells to the same pot to create a shrimp-flavored broth.
- 5Pour in white wine and vegetable stock.
- 6Let the broth simmer on low heat for about 20 minutes until reduced by half.
- 7Remove the chili from the broth.
- 8Blend the broth using an immersion blender to make it more intense, then strain it to get a smooth liquid gold.
- 9Boil linguine in a separate pot for 5 minutes.
- 10Pour the shrimp broth into a clean pan.
- 11Add the partially cooked linguine to the broth and finish cooking it with some pasta water.
- 12Chop up half of the cooked shrimp and add it to the pasta.
- 13Finely chop fresh parsley.
- 14Kill the heat and finish the sauce by adding cold butter, parsley, and lemon juice.
- 15Plate the spicy shrimp scampi with the remaining whole shrimp, an extra drizzle of Calabrian chili oil, and a lemon wedge.
Ingredients
- 0.5 lb E-Z Peel Shrimp
- Salt
- Pepper
- Chili flakes
- 1 tbsp Butter
- 1 cup Leeks
- 1 Calabrian Chili
- 2 cloves Garlic
- Shrimp Shells
- 0.5 cup White wine
- 2 cup Veg stock
- 0.5 lb Linguine
- Pasta water
- Parsley
- Lemon juice
- Calabrian Chili Oil
- Lemon wedge
Equipment
pottongsknifestrainerimmersion blender
Tips
- Hang on to the shrimp shells to make a flavorful broth.
- You can stop and strain the broth, or blend it for a more intense flavor.
- Kill the heat when adding butter, parsley, and lemon juice to finish the sauce.
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