This recipe uses the time-tested trio of garlic, butter, and lemon to coat spaghetti and shellfish in a glossy, flavorful sauce reminiscent of shrimp scampi. Along with fresh jalapeño, canned roasted green chiles—an oft-overlooked pantry superstar—lend bright vegetal heat.
What you’ll need
Large Pot
$55 $48 At Amazon
Colander
$11 At Amazon
Large Skillet
$74 At Amazon
Citrus Juicer
$20 $15 At Amazon
Microplane Grater
$18 At Amazon
Heatproof Measuring Cup
$26 At Amazon
Tongs
$21 At Amazon
Recipe information
Yield
4 servings
Ingredients
10
1
4
1
4
3
2
⅓
6
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Preparation
Step 1
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ¼ cup pasta cooking liquid.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
To serve, divide pasta among shallow bowls and top with parsley and more lemon zest and pepper.