Pasta with Rock Shrimp, Chile, and Lemon

Ingredients

• •½ cup unsalted butter
• •¼ cup bonito flakes
• •2 teaspoons dried shrimp
• •12 ounces pasta
• •1 to taste Kosher salt
• •2 tablespoons olive oil
• •1 whole red chile
• •2 strips lemon zest
• •½ pound rock shrimp
• •1 tablespoon tarragon
• •1 tablespoon lemon juice
• •2 whole scallions
• •1 piece spice mill

Cooking Instructions

1. 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.

   15 min

2. 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.

   5 min

3. 3.

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

   3 min

4. 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.

   10 min

5. 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.

   5 min

6. 6.

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

   2 min