Shrimp Scampi Pasta

1. Cook Shrimp

Season the shrimp. Heat a skillet over medium heat. Add half the butter and the olive oil. Once the butter is melted, and the oil hot, cook the shrimp in a single layer, until they turn opaque and are just cooked through. This should take about one min or less per side. Set the cooked shrimp aside.

2. Sweat Aromatics

Gently cook the sliced garlic and calabrian chili with a pinch of salt until the garlic is soft and aromatic.

3. Deglaze

Add the wine to the pan and reduce until nearly dry.

4. Cook Pasta

Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion. Add about two teaspoons of salt per quart of water. Toss in the pasta and cook for about 30 seconds to 1 minute less than the package suggests for al dente. Reserve a cup of pasta water before draining.

5. Sauce the Pasta

Transfer the cooked pasta directly into the pan, along with a 1/4 cup of pasta water. Toss and stir the pasta in the sauce as it reduces to help form an emulsion. The sauce should be thick enough to leave slight streaks in the bottom of the pan when you stir. Be careful not to reduce it too far as you'll break the emulsion. Add a splash of water if it's too thick. Once the sauce is nearly ready, add the shrimp back to the pan to heat through.

6. Finishing Flavors

Toss in the Parsley. Taste the pasta for seasoning, adjusting with salt and lemon juice as needed. Plate and serve.