Pasta with Rock Shrimp, Chile, and Lemon

Name: Pasta with Rock Shrimp, Chile, and Lemon
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) unsalted butter; 1/4 cup bonito flakes; 2 teaspoons dried shrimp; 12 ounces fresh or dried capellini, tagliatelle, or fettuccine, preferably egg-enriched; Kosher salt; 2 tablespoons olive oil; 1 red chile (such as Holland or Fresno), seeds removed, finely chopped; 2 wide strips lemon zest, thinly sliced; 1/2 pound rock shrimp or other small shrimp, peeled and deveined, cut into small pieces; 1 tablespoon finely chopped tarragon; 1 tablespoon fresh lemon juice; 2 scallions, green parts only, thinly sliced; A spice mill or mortar and pestle

Nick Curtola

4 servings

Source

Ingredients

1/2 cup (1 stick) unsalted butter

1/4 cup bonito flakes

2 teaspoons dried shrimp

12 ounces fresh or dried capellini, tagliatelle, or fettuccine, preferably egg-enriched

Kosher salt

2 tablespoons olive oil

1 red chile (such as Holland or Fresno), seeds removed, finely chopped

2 wide strips lemon zest, thinly sliced

1/2 pound rock shrimp or other small shrimp, peeled and deveined, cut into small pieces

1 tablespoon finely chopped tarragon

1 tablespoon fresh lemon juice

2 scallions, green parts only, thinly sliced

A spice mill or mortar and pestle

Method

Melt butter in a small saucepan over medium-low heat, then add bonito flakes; swirl butter to combine. Remove from heat and let sit 10 minutes to infuse.

Strain butter through a fine-mesh sieve into a small bowl, pressing on solids; discard bonito flakes. Cover and chill butter until ready to use.

Finely grind dried shrimp in spice mill or with mortar and pestle; set aside for serving.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes if using fresh pasta, longer if dried. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.

Meanwhile, heat oil in a large skillet over medium. Add chile and lemon zest and cook, stirring, 20 seconds. Add rock shrimp and cook, tossing, 1 minute. Add tarragon, lemon juice, pasta, 3/4 cup pasta cooking liquid, and 3 Tbsp. bonito butter and toss to coat. Cook, tossing and adding more pasta cooking liquid as needed, until sauce is glossy and coats pasta and shrimp are cooked through, about 3 minutes. Season with salt if needed.

Divide pasta among bowls and top with scallions and reserved dried shrimp.