Garlicky shrimp scampi meets spicy chili crisp for this easy weeknight pasta.

Ingredients

• 12 ounces uncooked thin spaghetti
• 6 large garlic cloves, divided
• 1 pound medium (36-40 count) peeled, deveined raw shrimp, tail-on
• 1/4 cup extra-virgin olive oil, divided
• 4 teaspoons chili crisp, divided, plus more to taste
• 1 1/2 teaspoons kosher salt, divided, plus more to taste
• 4 tablespoons cold unsalted butter, cut into pieces, divided
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1 tablespoons dark or light brown sugar
• 2 tablespoons chopped fresh cilantro, plus more for garnish
• crispy shallots

Directions

1. Cook pasta in boiling salted water according to package directions until al dente, about 10 minutes. Drain pasta, reserving 3/4 cup cooking water.
2. While pasta cooks, mince 3 of the garlic cloves (about 1 tablespoon) and place them in a large bowl along with shrimp, 2 tablespoons of the oil, 1 teaspoon chili crisp, and 1 teaspoon of the salt; toss to combine. Let stand for 15 minutes.
3. Thinly slice remaining 3 garlic cloves (about 1 tablespoon); set aside. Melt 2 tablespoons of the butter in a large skillet over medium-high until sizzling. Add shrimp and cook, stirring often, until shrimp are almost cooked through, 3 to 4 minutes. Using a slotted spoon, transfer shrimp to a large plate leaving butter mixture in skillet. Add sliced garlic and remaining 2 tablespoons oil to skillet and cook over medium-high, stirring constantly, until garlic is softened and some slices are lightly browned, about 1 minute. Add wine and bring to a simmer over medium-high. Simmer, stirring occasionally, to burn off some of the alcohol, and sauce is just slightly reduced, 1 to 2 minutes.
4. Reduce heat to medium-low and stir in lemon juice, sugar, and remaining 2 tablespoons butter, 3 teaspoons chili crunch, and 1/2 teaspoon salt; cook, stirring constantly, until sugar is melted, about 1 minute.
5. Add cooked pasta, reserved shrimp, and cilantro; toss to coat in sauce. Toss in reserved pasta cooking water 1/4 cup at a time to desired consistency. Season to taste with additional salt and chili crunch to taste.
6. Divide pasta evenly among 4 bowls; garnish with crispy shallots and cilantro.