Use fresh Pasta or dried
1 pound shrimp peeled and deveined
1 tablespoon of butter
Sauce
3 whole jalapeño chilies, roughly chopped (see note)
1 tablespoon (15ml) ají amarillo pepper paste (optional; see note)
1 cup (1 ounce) fresh cilantro leaves
2 medium cloves garlic
1/2 cup (120ml) mayonnaise
1/4 cup (60ml) sour cream
2 teaspoons (10ml) fresh juice from 1 lime
1 teaspoon (5ml) distilled white vinegar
1/4 cup (60ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 cup of pasta water
Asiago or parmigiano-reggiano cheese to finish
For the Sauce: Combine jalapeños, ají amarillo (if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point, but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use.
Season shrimp
Bring water to boil
Melt butter in large pan.
Cook shrimp 90% done and remove. Turn off heat
Cook pasta 95% done, drain
Add pasta water to pan and turn heat to medium
Add sauce, bring to simmer
Add pasta and shrimp. Stir to combine and heat through
Serve in bowls and top with cheese and fresh herbs