Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
Pasta
- 10 oz spaghetti
kosher salt for the pasta water and to taste
Shrimp and sauce
1 lb shrimp peeled and deveined; tails on if desired
2 tbsp olive oil for the shrimp- 2 tbsp olive oil for the aromatics
- 1 jalapeño thinly sliced; seeds removed if preferred
4 cloves garlic thinly sliced- 3 4-ounce cans diced roasted green chiles
black pepper freshly ground, to taste
2 tsp lemon zest finely grated, plus more to finish
⅓ cup lemon juice
6 tbsp unsalted butter
To finish
parsley chopped, to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Cook the spaghetti in boiling salted water until al dente. Before draining, reserve some cooking water; the base batch uses about a quarter cup.
- As the pasta nears readiness, dry the shrimp and season with salt. Heat the shrimp oil in a large skillet over medium heat. Cook the shrimp about 1 minute per side, just until they begin turning pink, and transfer to a plate. They will finish in the sauce.
- Add the aromatic oil to the same skillet. Stir the jalapeño and garlic for about 1 minute, until the garlic starts to soften and color. Add the canned chiles, season with salt and pepper and cook about 2 minutes, until their liquid evaporates.
- Stir in the lemon juice and cook for about 1 minute, until the mixture thickens slightly. Add the pasta, shrimp, butter, reserved pasta water and measured zest. Toss over the heat until the butter blends into the sauce and the pasta is coated, about 2 minutes. The shrimp should finish firm, pearly and opaque throughout; most seafood should reach 145°F.
- Remove from the heat, taste and adjust the salt and pepper. Serve with parsley and extra lemon zest.
Notes
Do not discard all of the pasta water when draining.
The shrimp cook in two stages. Return them to the sauce to finish, rather than serving them after the brief first sear.
