The Pasta Trick No One Knows About…And How To Do It.
This recipe will be the best shrimp pasta you’ve ever made that’s THIS quick and easy. Head to and use my promo code to get 50% off your first order of $15+, up to $10 off. DashPass members only. Ends 09/18/2025. Terms apply.
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Super Scampi (Shrimp Scampi Pasta)
∙375g (13oz) 16/20 EZ-peel shrimp, yields ~275g (9.5oz) peeled & cut
∙3g (½t) salt
∙3T olive oil
∙100g (¾c) shallot, finely diced
∙50g (¼c) garlic, finely chopped or pressed
∙10g (2t) Calabrian chiles, chopped
∙250g (1c) white wine
∙500g (2c) clam juice + ~200g (¾c) extra as needed
∙225g (½lb) angel hair pasta
∙75g (5T) cold unsalted butter, cubed
∙15g (¼c) parsley, finely chopped
∙Zest of ½ lemon
∙Parmesan, for finishing
1. Prep shrimp: Peel shrimp, cut into ½–¾” oblique pieces. You should have ~275g. Toss with 3g salt and chill.
2. Aromatics: In a heavy pot over medium, heat olive oil. Add shallot, garlic, and a pinch of salt. Sweat 5–6 min, stirring, until soft and translucent with no browning. Add Calabrian chiles and cook 2 min until oil is fragrant and orange.
3. Wine: Add 250g white wine, simmer, and reduce until almost dry (au sec), ~2 min.
4. Cook pasta in sauce: Add 500g clam juice, bring to a lively simmer. Add 225g angel hair pasta directly to the liquid, stirring to submerge. Cook ~2 min, stirring, until just shy of al dente.
5. Add shrimp: Stir in salted shrimp. Add splashes of clam juice (or water/stock) as needed to keep saucy. Cook until shrimp turn mostly pink and pasta is tender.
6. Finish: Add cold butter cubes, parsley, and lemon zest. Stir vigorously until butter emulsifies into a creamy, satiny sauce. Adjust with more clam juice if tight.
7. Serve: Twirl into bowls, top with shrimp, more parsley, and parmesan.
CHAPTERS:
0:00 prepping the shrimp
1:30 Making the sauce & cooking pasta
5:54 Cooking the shrimp and finishing the dish
#shrimpscampi #shrimppasta #scampi
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I've been craving shrimp scampi for weeks. Can't wait to try it!
I would like to thank you so very much! This video helped my wonderful husband to make the most absolutely delicious shrimp pasta I have EVER had! Your technique/process made our meal unreal! Seriously good! New family favorite dish…forever. Aloha from Hawaii ❤🎉❤🎉❤
Wait. What is the secret no one knows about?
Angel hair fuckin HITS.
I don't buy anything by grams. Mainly because nothing is sold by grams here. And what does 2T, 1/2T mean in your recipe? Is it teaspoon or tablespoon?
Why not buy pealed and cleaned shrimp? all you have to do is cut off the tail.
He wasn’t wearing his iconic blue shirt
living on the western coast.. my favorite way of buying shrimp is with the head on ! It's so much juice here and tasty… making shrimp stock with head of the fat and the skin…
pro tip…add a bit of water when sweating onions faster and will cook off.
Never put cheese on pasta especially like parmesean it's a strong cheese overpowers the mild of prawns or shrimp wasting the seafood can't taste it. Usually in most cases cheese and seafood font go together period. Your wasting your money on sea food if you can't taste it
I love it when an ingredient (calabrian chilis in this case) is not available in either of my local supermarkets.
Most people waste 80% of the fish they catch—using only the fillets. I take the rest of the fish—excepting the guts, gills and scales and pressure cook them in water to make an all natural, sodium free fish broth and use it as a base for soups, chowders, gumbo and will try making a “fish scampi” cooking pasta in the broth. After cooking the fish parts I use an immersion blender to liquefy the soft bones and skin. Depending on the amount of water you use—if the viscosity is thick enough it will hell at room temperature. The broth freezes well
If anyone has a barrier to using fresh garlic just because they need to peel it, they must be from America XDDDDDDDDDD
Made this a few days ago (almost) as written, just doubled the shrimp because… shrimp. Turned out great and was very tasty! It was a bit different, though, because I only needed the exact 500ml clam juice and not a drop more, which was fine, but I forgot to compensate for the lost salt… then forgot to taste for salt before serving and it needed it🤦♂️. Clam juice is pretty dang salty.
Really ineffective bleep there lmao
the AI tells me its family friendly but wont tell me what word is used at 8:21 lol. "hear no evil" i guess. anyway good video except for that random FUCK. i like the tip about cutting the shrimp with an oblique cut
Hey Brian – If we're going to make 4 servings instead of what's listed do we double everything in terms of the measurements
Curious; you said early on you want to keep the "flavor of the sea" in cooking down the shallots, etc…. then you immediately add peppery-hot Calabrian chilis! My palate can't stand the heat… even milder peppers like Jalapenos can be a problem for me. Are they really necessary?
Here to boost the algorithm my friend, great work as always
How do you think this might work with a gluten-free pasta? At the moment I have one made with peas, lentils, and cauliflower and we have company coming over this evening. Without the binders in wheat flour do you think it might break down in the gentle mixing/tossing?
This looks like a winner. Have you tested making a beurre monte with butter and clam juice? Looks like you didn’t need to.
This looks like a winner.
This recipe uses about three bottles of Snow's clam juice which, together, represent nearly 2000 mg of sodium. This is an important feature of this recipe and should be noted by anyone who is monitoring their daily sodium intake.
Woohoo! Another one and I can try making this way.😉
"Calabrian chiles"? Who has that? I would use Fresno chiles.
Thank you. Explaining everything is so valuable.
I would never use angel hair for this. With all that time on the heat with angel hair there is no way it’s not overcooked!
would prefer using Freedom Units vs the Euro measure… just mtc.
The most entertaining cooking demo I've ever seen! Funny & sly.
Parmesan and seafood is a no go!
Put olive oil in your boiling water keeps angel hair from clumping up too but ya u can cook it in your sauce
Giada De Laurentiis had lemon spaghetti, (she had a place in Vegas long ago, no idea now) which this is not quite that because this has way more going on but the lemon is where it's at.
Most Walmart shrimp is grown in huge tanks in Iowa, Kentucky, etc.