Pasta With Rock Shrimp, Chile, And Lemon
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
62
Spice
46
Sweetness
60
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Make the bonito butter: Melt butter in a small saucepan over medium-low heat, then add bonito flakes; swirl butter to combine
2
Remove from heat and let sit 10 minutes to infuse
3
Strain butter through a fine-mesh sieve into a small bowl, pressing on solids; discard bonito flakes
4
Cover and chill butter until ready to use
5
Melt butter in a small saucepan over medium-low heat, then add bonito flakes; swirl butter to combine
6
Remove from heat and let sit 10 minutes to infuse
7
Strain butter through a fine-mesh sieve into a small bowl, pressing on solids; discard bonito flakes
8
Cover and chill butter until ready to use
9
To assemble: Finely grind dried shrimp in spice mill or with mortar and pestle; set aside for serving
10
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
11
Drain pasta, reserving 1 1/2 cups pasta cooking liquid
12
Meanwhile, heat oil in a large skillet over medium
13
Add chile and lemon zest and cook, stirring, 20 seconds
14
Add rock shrimp and cook, tossing, 1 minute
15
Add tarragon, lemon juice, pasta, 3/4 cup pasta cooking liquid, and 3 Tbsp
16
Bonito butter and toss to coat
17
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
18
Season with salt if needed
19
Divide pasta among bowls and top with scallions and reserved dried shrimp
20
Finely grind dried shrimp in spice mill or with mortar and pestle; set aside for serving
21
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
22
Drain pasta, reserving 1 1/2 cups pasta cooking liquid
23
Meanwhile, heat oil in a large skillet over medium
24
Add chile and lemon zest and cook, stirring, 20 seconds
25
Add rock shrimp and cook, tossing, 1 minute
26
Add tarragon, lemon juice, pasta, 3/4 cup pasta cooking liquid, and 3 Tbsp
27
Bonito butter and toss to coat
28
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
29
Season with salt if needed
30
Divide pasta among bowls and top with scallions and reserved dried shrimp