INGREDIENTS
1/2 cup unsalted butter
1/4 cup dried bonito flakes (katsuobushi)
2 tsp. dried shrimp
12 oz. fresh or dried pasta of your choice
Kosher salt
2 TBSP olive oil
1 red chile, seeds removed, finely chopped
2 wide strips lemon zest, thinly sliced
1/2 lb. shrimp peeled, deveined, and cut into small pieces
1 TBSP tarragon, finely chopped
1 TBSP fresh lemon juice
2 scallions, green parts only, thinly sliced
DIRECTIONS
Melt butter in a small saucepan over medium-low heat.
Add bonito flakes and swirl butter to combine.
Remove from heat and let sit for 10 minutes to infuse.
Strain butter through a fine-mesh sieve into a small bowl, pressing on solids; discard bonito flakes.
Cover and chill butter until ready to use.
Finely grind dried shrimp in spice mill.
Set aside for serving.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes if using fresh pasta, longer if dried.
Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
Meanwhile, heat oil in a large skillet over medium heat.
Add chile and lemon zest and cook, stirring, 20 seconds.
Add shrimp and cook, tossing, 1 minute.
Add tarragon, lemon juice, pasta, 3/4 cup pasta cooking liquid and 3 TBSP. bonito butter and toss to coat.
Cook, tossing and adding more pasta cooking liquid as needed, until sauce is glossy and coats pasta and shrimp are cooked through, about 3 minutes.
Season with salt if needed.
Divide pasta among bowls and top with scallions and reserved dried shrimp.
