Ingredients Pasta + Noodles Thin Noodles Spaghetti Spaghetti with Shrimp, Lemon, Mint and Pecorino 5.0 (1) 2 Reviews Roman chef Angelo Troiani riffs on the classic spaghetti ajo, ojo e peperoncino (garlic, oil and chile), embellishing it with shrimp, lemon, pecorino, almond and mint. It's simple, delicious and crowd-pleasing. By Angelo Troiani Updated on September 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 30 mins Yield: 4 Ingredients 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) Directions Preheat the oven to 425°. Spread the almonds in a cake pan and toast until golden, about 3 minutes. Let cool. In a large saucepan of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta water. 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. 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. Rate it Print