Spicy Harissa Shrimp Pasta with Lemon Zest & Charred Scallions

Ingredients

• 12 oz large shrimp (peeled and deveined)
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 3 cloves garlic
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 0.5 tsp red pepper flakes(optional)
• 4 large scallions
• 6 oz spaghetti (or linguine)
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp unsalted butter(optional)
• 2 tbsp fresh parsley (chopped)(optional)

Instructions

1. 1

   Prep (15 minutes): Bring a large pot of salted water to a boil. Pat shrimp dry; season with salt and black pepper. Mince garlic. Zest and juice the lemon. Trim scallions and cut into 2-inch pieces (keep some green for charred tops). Chop parsley if using.

2. 2

   Cook pasta (about 10 minutes, within total cook time): Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.

3. 3

   Char scallions (about 5 minutes, within total cook time): Heat 1 tbsp olive oil in a large skillet over medium-high. Add scallion pieces in a single layer and cook until charred in spots, 2–3 minutes per side. Transfer to a plate.

4. 4

   Sear shrimp and bloom harissa (about 7 minutes, within total cook time): In the same skillet, add remaining 2 tbsp olive oil. Add shrimp in a single layer and cook until just pink, about 1–2 minutes per side. Reduce heat to medium. Add garlic and red pepper flakes (if using) for 30 seconds. Stir in harissa paste and cook 1 minute, scraping browned bits.

5. 5

   Build sauce and finish (about 2 minutes, within total cook time): Add lemon juice and 1/2 cup reserved pasta water to the skillet; simmer briefly to loosen harissa. Add drained pasta and toss to coat, adding more pasta water as needed for a glossy sauce. Stir in lemon zest and butter (if using). Fold in charred scallions and sprinkle parsley (if using). Serve immediately.