I love cooking shrimp, especially in a time crunch. They’re pretty much always easy and fast to cook. It all depends on what you cook with it. This one is simple and fast. Shrimp Scampi in and of itself is a speedy dish, but the addition of chili crunch makes even more delicous. I absolutely love Momofuku’s Black Truffle Chili Crunch, so when I found this recipe, I was so excited. Of course it was everything I was hoping for. So delicious. It’s a perfect family meal!
What you’ll need:
- 12 oz of thin spaghetti
- 6 garlic cloves, crushed
- 2 shallots, diced small
- 1 pound of medium or large shrimp
- 4 tsp Momofuku Black Truffle Chili Crunch
- 1 1/2 tsp salt
- 2 tbsp unsalted butter
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 tbsp light brown sugar
- 2 tbsp chopped cilantro
Cook pasta according to the instructions on the package. Reserve 1/2 cup of the cooking water.
Add the shallots to a large frying pan with 2 tbsp of butter, and sauté it for about 4 minutes. Add the garlic and sauté for another minute. Add the white wine and simmer over medium heat for about 5 minutes. Add brown sugar, mix well, and simmer for another minute.
Add the Chili Crunch and cilantro. Stir well. Add lemon juice and simmer on low/medium for about 5 minutes.
Add the cooking water from the pasta, stir, and add salt to taste. Then pour over the pasta. Stir and serve hot.
