Spicy Mexican Shrimp Pasta

Method

1. 1

   Cut shrimp in half crosswise. In a large bowl, toss shrimp with 1 teaspoon kosher salt and baking soda. Refrigerate for 15 minutes or up to 1 hour.

   1 pound (454 g) jumbo shell-on shrimp (16 to 20 count), peeled and deveined, shells reserved1 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume1/4 teaspoon baking soda
2. 2

   Meanwhile, in a large skillet, add butter and reserved shrimp shells and heat over medium-low heat. Cook, stirring occasionally, until butter is melted and bubbling and shells are bright orange, 7 to 10 minutes. In a fine-mesh strainer set over a bowl, strain butter with shells. Discard shells and return shrimp-infused butter to skillet.

   1 pound (454 g) jumbo shell-on shrimp (16 to 20 count), peeled and deveined, shells reserved8 tablespoons (114 g) unsalted butter
3. 3

   In a mortar and pestle, smash serranos and garlic into a rough paste; alternatively, finely mince by hand. Set aside.

   10 medium cloves garlic (50 g)
4. 4

   In a large pot of salted boiling water, cook pasta, stirring frequently for first 30 seconds to prevent sticking, until pasta is just shy of al dente (about 2 minutes less than package directions). Drain pasta, reserving 2 cupscooking water.

5. 5

   Return skillet with butterto medium heat. Add shrimp and cook, stirring occasionally, until cooked through, about 2 minutes. Using tongs, transfer shrimp to a bowl or plate.

   1 pound (454 g) jumbo shell-on shrimp (16 to 20 count), peeled and deveined, shells reserved
6. 6

   Reduce heat to medium-low and add crushed serranos and garlic. Cook, stirring frequently, until mixture softens and is aromatic, 3 to 5 minutes.

   10 medium cloves garlic (50 g)
7. 7

   Remove pan from heat. Stir in lime juice.

   2 teaspoons grated lime zest plus 2 tablespoons (30 ml) lime juice from 1 whole lime, divided
8. 8

   Add pasta and 1 1/2 cups reserved cooking water, set over high heat, and cook, stirring and tossing rapidly, until pasta is al dente and sauce is slightly thickened and noodles are glossy, 2 to 3 minutes. Add additional pasta water, a few tablespoons at a time, if needed, to evenly coat the pasta.

   1 pound (454 g) jumbo shell-on shrimp (16 to 20 count), peeled and deveined, shells reserved2 teaspoons grated lime zest plus 2 tablespoons (30 ml) lime juice from 1 whole lime, divided
9. 9

   Add cooked shrimp, lime zest, and cilantro and toss to combine. Season with salt to taste. Serve immediately.

   1 pound (454 g) jumbo shell-on shrimp (16 to 20 count), peeled and deveined, shells reserved1 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume2 teaspoons grated lime zest plus 2 tablespoons (30 ml) lime juice from 1 whole lime, divided1 loosely packed cup fresh cilantro leaves, minced