Spaghetti with Shrimp, Lemon, Mint, and Pecorino
★★☆☆☆
Ingredients
- 1/2 cup sliced almonds (118 ml)
- 1/2 pound spaghetti (227 g)
- 1/4 cup extra-virgin olive oil, divided (59.1 ml)
- 2 garlic cloves, halved
- 3/4 pound medium shrimp, peeled, deveined, and halved lengthwise (340 g)
- Kosher salt and pepper, to taste
- 1 Tbsp lemon zest, plus fresh lemon juice, to taste (14.8 ml)
- 1/4 cup chopped fresh mint, plus mint leaves for garnish (59.1 ml)
- 1 cup freshly grated Pecorino Romano cheese, divided (237 ml)
- 1 Fresno chili, thinly sliced (optional)
Instructions
- Preheat oven to 425°F (220°C). Spread almonds in a small baking dish. Toast until golden brown, about 3 minutes. Let cool.\n2. Cook spaghetti in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water before draining.\n3. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add garlic and cook, stirring occasionally, until golden brown, about 5 minutes. Discard garlic. Season shrimp with salt and pepper. Add to the skillet. Cook, turning occasionally, until almost cooked through, about 2 minutes. \n4. Add drained pasta, reserved pasta water, lemon zest, lemon juice to taste, chopped mint, 2/3 cup Pecorino Romano, and remaining olive oil to the skillet. Cook, stirring constantly, until the sauce is thickened, about 2 minutes. Season with salt. \n5. Transfer pasta to bowls. Garnish with toasted almonds, mint leaves, chili slices (if using), and the remaining cheese.
Wine Pairing: Light White (Vermentino, Sauvignon Blanc) — Vermentino