Super Scampy Shrimp Pasta

Ingredients

• 375 g Easy‑peel raw shrimp (peeled, deveined) (Cut into ½‑¾ inch oblique pieces; will reduce to ~275 g after trimming.)
• 3 g Kosher salt (For pre‑salting shrimp (about ½ tsp).)
• 45 ml Extra‑virgin olive oil (Approximately 3 tablespoons; use a heavy‑bottomed pot.)
• 100 g Shallots (Finely diced (bruno size, lentil‑sized).)
• 50 g Garlic (pre‑peeled, minced) (About 3–4 cloves; can buy pre‑minced for convenience.)
• 10 g Calabrian chilies (Chopped finely; adds fruity heat.)
• 250 ml Dry white wine (Used for deglazing; can substitute with chicken broth.)
• 500 ml Clam juice (Two 250 ml bottles; provides briny seafood flavor.)
• 225 g Angel hair pasta (Cooked directly in the sauce; use fresh or dried.)
• 75 g Unsalted butter, cold and cubed (Emulsifies the sauce; keep cold until added.)
• 15 g Fresh flat‑leaf parsley (Finely chopped; adds color and freshness.)
• ½ lemon Lemon zest (Zest only; no juice.)
• 30 g Aged Parmesan cheese, grated (For serving; optional but recommended.)

Instructions

1. Prepare shrimp

   Peel the shrimp (if not already peeled), cut each piece with an oblique diagonal cut into ½‑¾ in pieces, sprinkle with 3 g salt, toss to coat, and place in the refrigerator to chill.

   Time: PT5M

2. Dice aromatics

   Finely dice the shallots (lentil‑size), mince the garlic, and chop the Calabrian chilies into small pieces.

   Time: PT5M

3. Sweat shallots and garlic

   Heat the pot over medium heat, add 45 ml olive oil, then add the diced shallots, minced garlic, and a pinch of salt. Stir and cook until the aromatics are softened and translucent, about 5–6 minutes. Do not let them brown.

   Time: PT6M

4. Add chilies

   Stir in the chopped Calabrian chilies and sweat for another 2 minutes until the oil turns a light orange and the chilies are fragrant.

   Time: PT2M

5. Deglaze with wine

   Pour in 250 ml white wine, increase the heat slightly, and bring to a gentle simmer. Reduce until the wine is almost completely evaporated (about 2 minutes).

   Time: PT2M

6. Add clam juice and bring to simmer

   Stir in 500 ml clam juice, bring the mixture to a spirited simmer.

   Time: PT2M

7. Cook angel hair pasta in sauce

   Add 225 g angel hair pasta directly into the simmering liquid. Stir immediately with tongs to submerge the noodles. Cook, stirring frequently, for about 3 minutes until the pasta is limp, bendable, and just shy of al dente.

   Time: PT3M

8. Cook the shrimp

   Remove the chilled shrimp from the fridge and add them to the pot. Stir and cook for 2 minutes, adding a splash of extra clam juice or stock if the mixture looks dry. Cook until the shrimp turn opaque pink (about 60 % done).

   Time: PT2M

9. Emulsify butter and finish sauce

   Add the cold cubed butter, finely chopped parsley, and lemon zest. Toss vigorously for 1 minute until the butter emulsifies, creating a silky, opaque sauce with a soft sheen.

   Time: PT1M

10. Adjust consistency

    If the sauce looks too thick, splash in another 100‑200 ml clam juice (or stock) and toss again until the noodles are glossy and coated.

    Time: PT1M

11. Plate and garnish

    Twirl the pasta into shallow bowls, top with a few extra shrimp pieces, a sprinkle of fresh parsley, and a generous dusting of grated aged Parmesan.

    Time: PT2M

Nutrition Facts

Calories

540

Protein

30 g

Carbohydrates

80 g

Fat

45 g

Fiber

2 g