Pasta with Rock Shrimp, Chile, and Lemon
A luxurious pasta dish featuring succulent rock shrimp, spicy chile, and bright lemon, enriched with a unique bonito butter sauce. The combination of seafood flavors from both the shrimp and bonito creates a sophisticated take on classic seafood pasta.
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.
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.
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.
Finely grind dried shrimp in spice mill or with mortar and pestle; set aside for serving.
3 min
- 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.
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.
Divide pasta among bowls and top with scallions and reserved dried shrimp.
2 min