Green Chile Shrimp Scampi With Spaghetti

Ingredients

• 10 oz. spaghetti
• Kosher salt
• 1 lb. shrimp, peeled, deveined, tails left on
• 4 Tbsp. extra-virgin olive oil, divided
• 1 jalapeño, seeds removed if desired, thinly sliced
• 4 garlic cloves, thinly sliced
• 3 4-oz. cans diced green chiles
• Freshly ground black pepper
• 2 tsp. finely grated lemon zest, plus more for serving
• ⅓ cup fresh lemon juice
• 6 Tbsp. unsalted butter
• Chopped parsley (for serving)

Steps

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ¼ cup pasta cooking liquid.
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.
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.
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.
5. To serve, divide pasta among shallow bowls and top with parsley and more lemon zest and pepper.