Serves 6 to 8
¼ cup lemon juice (from about 1 lemon)
2 teaspoons kosher salt
2 pounds large or extra-large shrimp, peeled and deveined
12 scallions (white and light green parts only), thinly sliced
1 cup fresh cilantro, chopped
½ teaspoon ground peppercorns
8 ounces capellini or angel hair pasta or thickly sliced rustic Italian bread (grilled, toasted, or broiled if you like), for serving
¼ cup ghee or clarified butter
3 dried red chiles
12 garlic cloves (about 1 head), peeled and finely minced
Place the lemon juice and salt in a gallon-sized resealable plastic bag. Add the shrimp and toss to coat. Refrigerate for 15 to 30 minutes and then add the scallions, cilantro, and ground peppercorns and set aside.
If serving the shrimp with pasta, bring a large pot of salted water to a boil. Add the pasta, cook until al dente, drain, and set aside.
while the pasta boils, cook the shrimp. Heat the ghee of clarified butter with the chiles in a large skillet or wok over medium-high heat until the chiles start to sizzle, 1 to 2 minutes. Add the garlic and cook until fragrant, stirring often, for 1 minute. Add the shrimp and cook until curled and opaque, 2 to 4 minutes, stirring often so the garlic doesn’t stick to the bottom of the skillet. Toss the shrimp with pasta or divide among bowls if serving with bread, taste for seasoning, and serve.
© Recipe Property of Suvir Saran