Super Scampi Shrimp Pasta

Steps

1. 1
   Peel the shrimp and cut into roughly half to three-quarter inch pieces using alternating diagonal cuts for even shapes. Toss with 3g salt and chill in the fridge — this helps the shrimp retain moisture and resist overcooking later.
2. 2
   Heat a heavy-bottomed pot over medium heat, add olive oil, then the finely minced shallots, garlic, and a pinch of salt. Sweat for 5-6 minutes until soft and translucent, avoiding any caramelization.
3. 3
   Add the chopped Calabrian chilies and sweat for about 2 minutes until the oil turns orange and smells fruity and spicy.
4. 4
   Pour in the white wine and simmer until nearly dry (about 2 minutes), cooking off the alcohol and softening the aromatics further.
5. 5
   Add the clam juice and bring to a lively simmer, then add the angel hair pasta directly into the liquid, immediately tossing with tongs to submerge it and prevent clumping.
6. 6
   Continue stirring and cooking the pasta for about 2 minutes, folding it from bottom to top so it cooks evenly in the sauce.
7. 7
   Add the chilled, salted shrimp along with a splash more clam juice (or stock/water). Stir and continue cooking, adding more liquid as needed if it looks dry, until the shrimp turn pinkish-orange and the pasta reaches al dente.
8. 8
   Add the cold cubed butter, finely chopped parsley, and the zest of half a lemon. Vigorously stir to emulsify the butter into the sauce until it looks opaque with a soft sheen (not oily/broken), adding a bit more clam juice if needed to adjust consistency.
9. 9
   Twirl the pasta into a shallow bowl, top with extra shrimp, sprinkle with more chopped parsley and freshly grated Parmesan, then serve.