Sriracha Shrimp Scampi




Introduction: Sriracha Shrimp Scampi

You know those videos on Youtube where you see a cat and sparrow be best friends? Or a raccoon taking care of a baby deer? They are so addictive because a pair that shouldn't work magically does, leaving even the most cold-hearted feeling warm and fuzzy.

This combination of a classic Italian dish with everyone's favorite Asian hot sauce is the latest pair in this league, despite lacking Youtube cuteness. How does Parm, combined with cilantro and oyster sauce work? And not just work, but work heavenly? I have no idea, but it does.

Time: 30 minutes
Serves: 4


2 tablespoons + 4 tablespoons butter

6 tablespoons + 1 teaspoon Sriracha

1 tbsp minced garlic + 1 tbsp minced garlic

1 pound shrimp, cooked or raw

8 oz. spaghetti

1 1/2 tablespoons oyster sauce

1/2 teaspoon sugar

Parmesan, to taste

Cilantro, to top

Step 1: Make the Pasta

Start by boiling salted water for your pasta and cooking your spaghetti to be al dente.

Step 2: Making the Shrimp

In a skillet over medium-high heat, whip together the 2 tbsp of butter with the 6 tbsp of sriracha with a whisk.

Add your shrimp and try to coat them with the sriracha butter mixture with wooden spoon or similar utensil. If your shrimp are raw, this should take about five minutes. To check for doneness, check that the tails are a nice red color.

If your shrimp are already cooked, this takes around a minute.

Don't overcook, or else shrimp will become hard!

Step 3: Sauce That Spaghetti

Remove the shrimp from your pan onto a plate and set aside. Melt the remaining 4 tbsp of butter, tbsp of garlic, and sugar in the now empty pan.

Once the garlic has browned for a minute and the sugar has melted, add the spaghetti. Stir.

Add the last tsp of sriracha and oyster sauce. The oyster sauce adds a special punch to this recipe, so do not omit it!

Add the shrimp to the skillet and toss everything together for another minute.

Step 4: Eat It Up

Plate your pasta and add parmesan and cilantro leaves for garnish. The cilantro is really good against the spiciness of the dish and is particularly recommended for those who are worried about the sriracha level.


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    3 years ago

    I'm not a shrimp fan, but I can't deny it looks gorgeous on a plate :D Beautiful photos!