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Epicurious
Bon Appétit

Green Chile Shrimp Scampi With Spaghetti

By Kendra Vaculin

5.0

(1)

Shrimp spaghetti and green chiles piled onto a serving plate
Photograph by Emma Fishman, food styling by Kendra Vaculin

This recipe uses the time-tested trio of garlic, butter, and lemon to coat spaghetti and seafood in a glossy, flavorful sauce. Along with fresh jalapeño, canned roasted green chiles—an oft-overlooked pantry superstar—lend bright vegetal heat.

What you’ll need

Recipe information

  • Yield

    4 servings

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)

Preparation

  1. Step 1

    Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ¼ cup pasta cooking liquid.

    Step 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.

    Step 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.

    Step 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.

    Step 5

    To serve, divide pasta among shallow bowls and top with parsley and more lemon zest and pepper.

TagsDinnerEasyNut FreePastaSpaghettiShrimpShellfishSeafoodChileVegetableJalapeñoMainBon Appétit