Spicy Mexican Shrimp Pasta

Step 1 of 9

Cut shrimp1 pound in half crosswise. In a large bowl, toss shrimp with 1 teaspoon kosher salt1 teaspoon and baking soda1/4 teaspoon. Refrigerate for 15 minutes or up to 1 hour.

You’ll need

  • 1 poundjumbo shell-on shrimp
  • 1 teaspoonDiamond Crystal kosher salt
  • 1/4 teaspoonbaking soda