Pasta With Rock Shrimp, Chile, and Lemon Recipe

Name: Pasta With Rock Shrimp, Chile, and Lemon Recipe
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

www.epicurious.com

This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.

Keywords

egg noodle
shrimp
fresno chile
lemon
tarragon
main
dinner
nut free
saute
epicurious

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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