Salsa Macha Pasta With Shrimp

By Kristina Felix

Updated June 16, 2026

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Ready In
25 min
Rating
5(11)
Comments
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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 sliced scallion greens 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 for garnish (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

80 grams carbs; 142 milligrams cholesterol; 711 calories; 14 grams monosaturated fat; 9 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 6 grams fiber; 604 milligrams sodium; 37 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 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. 

  3. Step 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. 

  4. Step 4

    To serve, distribute pasta evenly among 4 bowls and sprinkle with reserved scallion greens and Parmesan, if using.

Tip

  • If you cannot find morita chiles, you can use 1 tablespoon crushed red pepper in their place.

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Ratings

5 out of 5
11 user ratings
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Comments

Rick

I made a half portion of this dish last night. It was such a hit that I’ll be making it again tonight. I used the morita and guailo peppers. It wasn’t “too spicy” for us, but we keep a jar of homemade salsa maccha in the fridge nearly all the time. A very nice recipe.

FermentTaz

This was amazing with sweet bell peppers, no spicy ones (for the kids).

Elle

Delicious. Substituted chopped dried rehydrated apricots in place of raisins. Used soba noodles and since I started with a little bit less oil, also added a little bit of soy sauce, and finished with a spritz of lemon juice. I bet lemon juice will be even better. Definitely a keeper!

Shannon

What unique flavors! My husband and I really enjoyed this dish. I used penne since I had it on hand, but I bet the flavors would distribute even better with a long noodle. I searched a couple stores for guajillo chile but ended up with dried ancho chile (which I rehydrated for 15 minutes or so) -- I think that provided a nice jammy heat that the crushed red pepper wouldn't have. Don't skip the raisins!

Sue

I don't eat any peppers mind. Don't like it spicy What can I substitute it with?

Bobcat108

Sue, it looks like FermentTaz (comment below) substituted bell peppers & had a really positive result. If you don't eat any peppers at all, including bell peppers, maybe zucchini, squash, celery, carrots, shredded cabbage, or snow peas would work?

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