Squid Ink Pasta with Jalapeño Pesto and Rock Shrimp

1 PREP: Broil 6 jalapeños until slightly charred, then let them cool and remove the stems. You can take out the seeds if you prefer less heat. In a food processor, add the jalapeños, 1 cup of peanuts, one metric handful of parsley/cilantro, the juice and zest of one lemon, at least 1-2 cups of Parmesan cheese, salt, and pepper. Pulse until combined, ensuring it retains some texture rather than being completely blended. Reserve this jalapeño pesto until needed. Thinly slice 6 garlic cloves and one metric handful of parsley, and reserve them.

2 PASTA: In a pot of salted boiling water, add your pasta and cook until slightly underdone. Carefully ladle out a cup of the pasta water, then drain the pasta and run it under cold water. In a sauté pan on medium-high heat, add vegetable oil, the sliced garlic, and 1/4 lb of rock shrimp. Gently cook for 1 minute. Add in the pasta, the reserved pasta water, and 3 tablespoons of the jalapeño pesto. Garnish with fresh Parmesan and soppressata breadcrumbs (note: the recipe for soppressata breadcrumbs is not provided here).