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–+ servings

Chili Garlic Brown Butter Shrimp Pasta

Nutty brown butter, sliced garlic, and chili crisp wrapped around spaghetti with jumbo shrimp on top.
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Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 2

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Equipment

Ingredients

Shrimp

  • 1 lb Shrimp jumbo, peeled and deveined, tails on
  • 2 tbsp Butter unsalted
  • Salt
  • Black pepper

Sauce

  • 4 tbsp Butter unsalted
  • 6 garlic cloves, thinly sliced
  • 2 tbsp Chili crisp
  • 1 tbsp Soy Sauce
  • 1/2 tsp Sugar
  • 1/4 cup Pasta water reserved

Pasta

To Finish

  • Scallions thinly sliced
  • Chili crisp extra, for drizzle
  • Lemon slices
US Customary - Metric

Instructions

Cook the Pasta

  • Boil spaghetti in well-salted water until 1 minute shy of al dente. Reserve 1/2 cup pasta water before draining.

Brown Butter the Shrimp

  • In a wide skillet over medium-high heat, melt butter and let it cook until amber and nutty smelling.
  • Pat shrimp dry, season with salt and pepper. Add shrimp in a single layer and sear 60–90 seconds per side until pink and caramelized. Remove and set aside.

Build the Sauce

  • In the same pan over medium heat, add remaining butter. Add garlic and cook slowly until golden and fragrant, 1–2 minutes. Add chili crisp, soy sauce, and sugar. Stir 30 seconds.

Finish the Pasta

  • Add spaghetti and pasta water to the pan. Toss vigorously until the sauce emulsifies and coats every strand, 1–2 minutes.

Plate and Finish

  • Twirl spaghetti into a high mound. Finish with scallions, a heavy chili crisp drizzle, and a lemon wedge on the side.