Pasta With Rock Shrimp, Chile, And Lemon Recipe

Name: Pasta With Rock Shrimp, Chile, And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
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.
2
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.
3
Finely grind dried shrimp in spice mill or with mortar and pestle; set aside for serving.
4
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.
5
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.
6
Divide pasta among bowls and top with scallions and reserved dried shrimp.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Pasta With Rock Shrimp, Chile, And Lemon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Rock Shrimp, Chile, And Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions