½ cup sliced almonds
½ pound spaghetti
¼ cup extra-virgin olive oil
2 garlic cloves (halved)
¾ pound shrimp (medium shelled, deveined and halved lengthwise)
Kosher salt
Pepper
1 tablespoon lemon zest (plus fresh lemon juice finely grated)
¼ cup mint (plus small leaves for garnish chopped)
1 cup Pecorino Romano cheese (3 ounces freshly grated)
1 Fresno chile (thinly sliced)
Step 1
Preheat the oven to 425°. Spread the almonds in a cake pan and toast until golden, about 3 minutes. Let cool.
Step 2
In a large saucepan of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta water.
Step 3
Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil. Add the garlic and cook over moderately low heat, stirring, until golden, about 5 minutes; discard the garlic. Season the shrimp with salt and pepper, add to the skillet and cook, turning, until the shrimp are almost white throughout, about 2 minutes.
Step 4
Add the pasta, pasta water, lemon zest, lemon juice, chopped mint, 2/3 cup of the cheese and the remaining 2 tablespoons of olive oil to the skillet and cook, stirring, until saucy, about 2 minutes; season with salt. Transfer the pasta to bowls, garnish with the toasted almonds, mint leaves, chile and remaining cheese and serve.