This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.
Ingredients
1/2 cup (1 stick) unsalted butter
1/4 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
1/2 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
Directions
Melt butter in a small saucepan over medium-low heat, then add bonito flakes; swirl butter to combine. Remove from heat and let sit 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 or with mortar and pestle; 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. Add chile and lemon zest and cook, stirring, 20 seconds. Add rock 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.
