Name: Pasta with Rock Shrimp, Chile, and Lemon
Yield: 4 Servings
Ingredients: ½ cup (1 stick) unsalted butter; ¼ 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; ½ 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

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Michael Graydon & Nikole Herriott

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

Recipe notes