The Pasta Trick No One Knows About...And How To Do It.

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This recipe will be the best shrimp pasta you've ever made that's THIS quick and easy. Head to https://doordash.yt.link/iB9MlXM 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. Offer valid through 09/18/2025. DashPass members only. Valid only on orders with a minimum subtotal of $15, excluding fees and taxes. Maximum value of discount is $10. Discount applies to subtotal only; does not apply to fees, taxes, and gratuity. Not valid for pickup. Limit one per person. Not valid for the purchase of alcohol. Fees, taxes, and gratuity still apply. Use my promo code to redeem. See further terms and conditions at https://drd.sh/8ONpZP/. ▶️WATCH NEXT: 20 MINUTE WEEKNIGHT PASTA RECIPES: https://youtu.be/I8XdCnQALYA?si=4lD36_4QID8-OQSE ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: LAGERSTROM 8" CHEFS KNIFE: https://shop.brianlagerstrom.com/products/8-lagerstrom-chefs-knife CUTTING BOARD: https://amzn.to/341OgnD SPATULA: https://amzn.to/45WzhwB DUTCH OVEN: https://amzn.to/3SB4DAV MICROPLANE ZESTER: https://amzn.to/3Ichdp7 FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** 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 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3