Salsa Macha Pasta With Shrimp

Name: Salsa Macha Pasta With Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican Inspired
Ingredients: Kosher salt (such as Diamond Crystal); 12 ounces long pasta, such as linguine, spaghetti or bucatini; ¼ cup avocado oil or other neutral oil; 3 scallions, white and green parts separated and thinly sliced (3 tablespoons green slices reserved for garnish); ¼ cup peanuts, preferably raw, roughly chopped; 1 pulla (puya) or guajillo chile, stems and seeds removed, thinly sliced; 2 morita chiles, stems removed, thinly sliced (see Tip); ⅓ cup raisins, preferably golden; ¼ cup pepitas; 3 garlic cloves, thinly sliced; 2 tablespoons sesame seeds; 12 ounces large shrimp, cleaned and peeled, tails left on; Freshly grated Parmesan cheese for garnish (optional)

By Kristina Felix

Published June 9, 2026

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

Media 1 of 2

Ready In: 25 min
Rating: (0)
Comments: Read comments

The bold flavor and texture of salsa macha, the chunky Mexican salsa packed with toasted nuts and seeds, garlic and dried chiles pairs perfectly with pasta for a delicious, spicy dish with a hint of sweetness from golden raisins. Build the salsa in your pan and add noodles for a surprisingly simple, outrageously textured experience. Use puya and morita chiles for a smoky and more complex flavor, or crushed red peppers in a pinch. Either way, this crunchy and flavorful pasta aims to satisfy and is made in under 30 minutes. For a cheesy spin, forgo the shrimp all together and top with torn pieces of burrata for a luxurious cooling contrast to the chiles’ heat, or use both.

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Ingredients

Yield:4 servings

Kosher salt (such as Diamond Crystal)
12 ounces long pasta, such as linguine, spaghetti or bucatini
¼ cup avocado oil or other neutral oil
3 scallions, white and green parts separated and thinly sliced (3 tablespoons green slices reserved for garnish)
¼ cup peanuts, preferably raw, roughly chopped
1 pulla (puya) or guajillo chile, stems and seeds removed, thinly sliced
2 morita chiles, stems removed, thinly sliced (see Tip)
⅓ cup raisins, preferably golden
¼ cup pepitas
3 garlic cloves, thinly sliced
2 tablespoons sesame seeds
12 ounces large shrimp, cleaned and peeled, tails left on
Freshly grated Parmesan cheese for garnish (optional)

Ingredient Substitution Guide

Preparation

Step 1
Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Stir occasionally to prevent noodles from sticking to each other. Reserve 1 cup of pasta cooking water, drain pasta and set aside in a colander.
Step 2
2. While the pasta water is coming to a boil, add oil to a large skillet and heat over medium until shimmering and hot but not smoking. Add scallions and cook, stirring occasionally with a wooden spoon, until soft and fragrant, about 3 minutes. Add the peanuts, chiles, raisins, pepitas, garlic and sesame seeds and cook, stirring constantly until the raisins begin to plump, about 4 minutes.
Step 3
3. Add the shrimp and cook, occasionally stirring and flipping the shrimp, until the shrimp are pink and no longer translucent, about 4 minutes. Add ½ cup pasta cooking water, then the pasta and stir vigorously until the pasta is glossy and ingredients are evenly distributed. Remove from heat.
Step 4
4. To serve, distribute pasta evenly among 4 bowls and sprinkle with reserved scallion greens and Parmesan, if using.