Shrimp Scampi Meets Salsa Verde in This Weeknight-Pleasant Pasta

I’ve all the time been intrigued by the thought of a Mexican pasta dish. Not within the Tex-Mex sense—the place spaghetti will get tossed with taco seasoning and floor beef—however one thing that thoughtfully integrates the Mexican flavors I grew up consuming into the framework of a traditional Italian-American pasta dish. Years in the past, I stumbled throughout a recipe in a Nineteen Eighties Mexican-American cookbook that mixed spaghetti with crema and queso fresco, virtually like an Alfredo reboot. That dish was comforting and creamy, however I could not cease fascinated by how effectively Mexico’s vibrant, herbaceous flavors might play in a format extra harking back to Italian-American scampi.

This dish is my reply to that query. The shrimp and the sauce on this pasta dish sit someplace between Daniel’s shrimp scampi with pasta and Kenji’s gambas al ajillo—two Severe Eats classics I return to typically. From Daniel’s scampi, I borrow the thought of utilizing pasta as a automobile for a wealthy, shrimp-infused sauce. I draw the daring, assertive punch of allium and chile from Kenji’s garlic shrimp. However right here, I route every part via the recent, inexperienced vitality of a salsa verde—lime, serrano, and cilantro—melding it with butter and shrimp for a fusion that is vibrant, spicy, and deeply fragrant.

There is a sensible method behind the scenes, too: I briefly brine the shrimp with a mix of salt and baking soda, which raises their pH and retains their proteins from tightening too rapidly as they prepare dinner. It is a method Daniel and Kenji make use of of their shrimp recipes, and the tactic results in plumper, juicier shrimp—no rubbery chew. Whereas they relaxation within the fridge, I extract each ounce of taste from the shellfish by steeping the shrimp shells in melted butter. You may not consider shells as edible, however they maintain an infinite quantity of taste, and sautéing them in butter leads to a wealthy, shellfish-forward base that provides the completed sauce actual spine.

The warmth and aromatics come from serrano chiles and garlic. And are you aware what’s simpler than mincing them? Smashing them. Utilizing a mortar and pestle, corresponding to an amolcajete, to crush the chiles and garlic—not mincing with a knife—produces a rough, rustic paste that brings a dynamic texture to the dish. Smashing additionally alters the flavour of the garlic—it releases a slight pungency and sweetness that knife-minced garlic lacks, because the smashing course of causes garlic’s cell partitions to provide extra allicin than slicing them. The result’s spicier, extra aromatic, and barely sweeter than knife-minced garlic. If you do not have a mortar and pestle, mincing with a knife works too, however I extremely advocate the smashing strategy for max taste payoff.

As for the chiles, I like serranos right here for his or her grassy brightness and reasonable warmth. However this recipe is versatile: Dial it down with jalapeños or crank it up with Thai fowl’s eye chiles when you’re after extra warmth and a little bit of fruitiness. Simply you’ll want to style as you go—some chiles may be surprisingly spicy, and there is nothing worse than a dinner that bites again a bit too arduous.

As soon as the shrimp are cooked and the chile-garlic paste has mellowed within the butter, the pasta will get tossed within the pan with every part, and a splash of starchy pasta water is added to assist emulsify the sauce and convey all of it collectively. A ultimate toss with lime zest and cilantro provides zip on the finish.

This pasta’s received lots happening: It is spicy, buttery, citrusy, and brimming with shrimp taste. And in some way, regardless of its cross-cultural inspiration, it feels cohesive. Name it Mexican-Italian-American when you like—I simply name it dinner.

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