Chipotle Garlic Shrimp

This is just like the very best Shrimp Scampi you’ve ever had, only with a touch of heat and smoke from the chipotles.

It’s easy to make even if you don’t cook much, and is guaranteed to impress your “significant other” 😎

1.5 Lb Raw, shell-on, 21-25 Shrimp. “21-25” refers to the size of the shrimp, not the type. It means that there are “between 21 and 25 shrimp in a pound.”
Buy raw, shell-on shrimp and peel them yourself. They taste much better.
1/2 C (approx) Extra Virgin Olive Oil
1 Chipotle Chile, finely chopped including seeds, without stem (I actually use about 3/4 of it)
4 Large Cloves Garlic, minced
3 Tablespoon Parsley, chopped fine
1 Box Cappelini (thin spaghetti)

Shopping Tip:
Unless you can see shrimp boats from your bedroom window, buy the shrimp individually quick-frozen. Any non-frozen shrimp you see in the store are just frozen shrimp that the store thawed. There’s no reason to thaw them before you’re ready to cook, since the “spoilage clock” start ticking as soon as they get much above 0°F.

Never buy pre-cooked shrimp, since you’re going to cook it. Twice-cooked shrimp are terrible.

The night before, if frozen:

  • Snip the corner off the bag and place the bag in a bowl, cut corner facing down to allow draining. Place in the refrigerator.


  • Bring at least a gallon of water to a boil. When it boils add about 2 tsp of salt.
  • Clean the shrimp! Remove the legs and all of the shell except for the tail and. If the seafood processor hasn’t done this for you, remove the “vein.” (actually the digestive tract) You want to eat the shrimp, not what it ate.
  • Select a cast iron pan just large enough to hold the shrimp. Add the olive oil to a depth of about 1/3″ and set heat on medium
  • Add a 1/2 box of thin spaghetti (capellini) to boiling water.And set a timer for 4 minutes
  • Add the garlic and chile to the pan
  • Gently cook until the garlic just barely starts to turn translucent (about 4 minutes). If you see a lot of sizzling, reduce the heat. This should be very gentle.
  • When the timer goes off, quickly add the shrimp to the pan in a single layer, increase heat to medium-high, and restart the timer. As soon as the shrimp changes color on the bottom, turn the shrimp over.
  • When they change color on the second side, they’re done. Immediately remove the pan from the heat.
  • Drain the pasta when done (should be at the end of the “second” 4 minutes), place pasta in a warmed bowl, pour all the shrimp and oil over the top, garnish with fresh chopped parsley and serve.

Great with some nice crusty bread.

Serves about 3 for dinner