Green Chile Shrimp Scampi With Spaghetti
Ingredients
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10 oz spaghetti
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Kosher salt
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1 lb shrimp, peeled, deveined, tails left on
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4 Tbs olive oil
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1 jalapeño, seeds removed if desired, thinly sliced
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4 garlic cloves, thinly sliced
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3 4-oz cans diced green chiles
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Fresh ground black pepper
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2 tsp finely grated lemon zest, plus more for serving
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1⁄3 cup fresh lemon juice
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6 Tbs unsalted butter
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Chopped parsley (for serving)
Directions
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Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1⁄4 cup pasta cooking liquid.
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When the pasta is nearly done, pat shrimp dry with paper towels; season with salt. Heat 2 Tbsp. oil in a large skillet over medium. Cook shrimp until pink but still slightly undercooked, about 1 minute per side. Transfer to a plate.
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Add remaining 2 Tbsp. oil to same skillet. Cook jalapeño and garlic, stirring often, until garlic starts to soften and turn golden, about 1 minute. Add green chiles and season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, about 2 minutes. Add lemon juice and cook, stirring often, until combined and mixture is jammy, about 1 minute.
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Add pasta, shrimp, butter, reserved pasta cooking liquid, and 2 tsp. lemon zest and cook, stirring often, until butter is melted, sauce is combined, and pasta is coated and glossy, about 2 minutes. Remove from heat; taste and season with more salt and pepper.
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To serve, divide pasta among shallow bowls and top with parsley and more lemon zest and pepper.