Chili Crisp Shrimp Scampi

This is an Asian-Italian fusion dish that won't disappoint. It is similar to my Kung Pao Spaghetti recipe and easy enough to quickly put together for a weeknight meal. You can prepare it in any large skillet or wok. Tonight I'm using the wok. 

Julian's Chili Crisp Shrimp Scampi

In the Wok

Ingredient Notes: Tonight I'm using Barilla spaghetti No. 5, which isn't their ultra thin variety. But you can use whatever you prefer. The spicy kick in this dish comes from the chili crisp (sometimes called chili crunch) which is a Chinese condiment made by infusing fried chili peppers and other aromatics in oil. I'm using a traditional Chinese brand, but it has more of a kick than typical brands found in most standard American grocery stores. So use or more or less to your liking, tasting as you go. I typically use a little white wine in this recipe but today I'm using some dry cooking sherry. You can use either one. I like to top this with crispy fried onions, the type us Americans like to put on top of our green been casseroles. Interesting, they work very well here. 

Ingredients without Cilantro

Ingredients (Serves 4 Adults)

1 pound thin spaghetti 
8 large garlic cloves, divided
1 to 1 1/2 pounds large or medium peeled, deveined raw shrimp
   (you can leave the tails on or remove then as you prefer)

1/3 cup extra-virgin olive oil, divided
6 teaspoons chili crisp, divided, plus more to taste
2 teaspoons kosher salt, divided, plus more to taste
6 tablespoons cold unsalted butter, cut into pieces, divided 

1 small onion or shallot, finely chopped
3/4 cup dry white wine
1/4 cup fresh lemon juice
1 1/2 tablespoons dark or light brown sugar
3-4 tablespoons chopped fresh cilantro, separated
Crispy fried onions

Instructions
Cook pasta in boiling salted water according to package directions until al dente. Drain and reserve pasta, reserving 1 cup cooking water. Drizzle the pasta with a little oil to stop it from sticking as you complete the preparation of the sauce and shrimp.

While pasta cooks, mince 4 of the garlic cloves and place them in a large bowl along with shrimp, 3 tablespoons of the oil, 2 teaspoons chili crisp, and 1 1/2 teaspoons of the salt; toss to combine. Let stand for 15-30 minutes.

Thinly slice remaining 4 garlic cloves; set aside. Chop the onion/shallot. Melt 2 tablespoons of the butter in a large skillet over medium-high until sizzling. Add shrimp and cook, stirring often, until shrimp are almost cooked through, 3 to 4 minutes. Using a slotted spoon, transfer shrimp to a large plate leaving butter mixture in skillet. Add onion and cook for a 2 minutes, then add the sliced garlic and remaining 3 tablespoons oil to skillet and cook over medium-high, stirring constantly, until garlic is softened and some slices are lightly browned, about 1 minute. Add wine and bring to a simmer over medium-high. Simmer, stirring occasionally, to cook off some of the alcohol, and sauce is just slightly reduced, 1 to 2 minutes.

Reduce heat to medium-low and stir in lemon juice, sugar, and remaining 3 tablespoons butter, 3-4 teaspoons chili crunch, and 1/2 teaspoon salt; cook, stirring constantly, until sugar is melted, about 1 minute.

Add cooked pasta and toss to coat in sauce and warm. Add reserved pasta water 1/4 cup at a time to desired consistency. Add reserved shrimp, and half the cilantro and toss to combine. Season to taste with additional salt and chili crunch.

Serve and garnish with crispy onions and the remaining cilantro.