Salsa macha pasta with shrimp

If you are looking for a dinner that packs a punch, look no further than this vibrant salsa macha pasta with shrimp. This dish brings together the smoky, spicy, and crunchy elements of traditional Mexican salsa macha—toasted nuts, seeds, garlic, and dried chiles—into a restaurant-quality meal you can whip up in under 30 minutes. Whether you are craving the deep, complex heat of puya and morita chiles or a simple kick from crushed red peppers, this recipe delivers an outrageously textured experience that hits every note from savory to sweet, thanks to the addition of golden raisins.

Dish Details

• Prep/Cook Time: 25 minutes
• Yield: 4 servings

Ingredients

• 12 ounces long pasta (linguine, spaghetti, or bucatini)
• Kosher salt (Diamond Crystal recommended)
• 1/4 cup avocado or neutral oil
• 3 scallions, thinly sliced (separate whites and greens; reserve 3 tablespoons of greens for garnish)
• 1/4 cup raw peanuts, roughly chopped
• 1 puya or guajillo chile, stems and seeds removed and thinly sliced
• 2 morita chiles, stems removed and thinly sliced (or 1 tablespoon crushed red pepper)
• 1/3 cup golden raisins
• 1/4 cup pepitas
• 3 garlic cloves, thinly sliced
• 2 tablespoons sesame seeds
• 12 ounces large shrimp, peeled and cleaned with tails left on
• Optional: Freshly grated Parmesan or torn burrata for a luxurious, cooling finish

Preparation

1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta to al dente, stirring occasionally. Before draining, reserve 1 cup of the pasta water, then set the noodles aside in a colander.
2. Build the Salsa: Heat the oil in a large skillet over medium heat until shimmering. Sauté the white parts of the scallions for about 3 minutes until fragrant. Incorporate the peanuts, chiles, raisins, pepitas, garlic, and sesame seeds, stirring constantly until the raisins plump up—about 4 minutes.
3. Finish the Dish: Add the shrimp to the skillet and cook for 4 minutes or until they turn pink. Pour in 1/2 cup of the reserved pasta water, toss in the cooked noodles, and stir vigorously until the pasta is glossy and perfectly coated. Remove from heat immediately.
4. Serve: Divide into four bowls and top with the reserved scallion greens and a sprinkle of Parmesan or burrata to balance the heat.

As noted by 205focus.com, this recipe is incredibly versatile. For a vegetarian twist, skip the shrimp and opt for a creamy burrata topping, which provides a rich, cooling contrast to the fiery chiles. Enjoy your meal!