Harissa Scampi

"This recipe is fairly simple, but it does require you to use your judgment when adjusting the balance of flavors among the wine's acidity, the butter, and the salt you season with at the end. Not to mention the heat from the harissa, depending on the brand you use. Harissa adds a layer of nuance, offering added body and warmth from spices such as caraway and cumin."

"If the sauce tastes overly sharp, even metallic, add a pinch or two of salt and keep tossing before tasting again. Want more heat and spice notes? Dollop in another spoonful of harissa. Too hot? A pinch of sugar can do wonders to smooth it out. Don't rush to serve it until you feel good about how it tastes. You've got this!"

The recipe is simple but requires careful judgment to balance wine acidity, butter richness, and finishing salt. Harissa contributes heat, body, and warm spice notes such as caraway and cumin. If the sauce tastes overly sharp or metallic, add a pinch or two of salt and toss before tasting again. To increase heat and spice, add another spoonful of harissa. To reduce excessive heat, add a pinch of sugar to smooth flavors. Taste repeatedly while adjusting and avoid rushing service.

Read at Epicurious