Pasta With Rock Shrimp, Chile, and Lemon Recipe | Epicurious

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