Ingredients
Ingredients:
2 teaspoons of Old Bay Seasoning
1 bay leaf
2 lbs peeled and deveined large shrimp (raw; 26/ 30 count)
9-10 large garlic cloves, minced
1 teaspoon crushed red-pepper flakes
1 cup dry white wine * Chicken base can be substituted
2 teaspoons salt
1-1/2 teaspoons black pepper
10 tablespoons unsalted butter
juice of one lemon
zest of one lemon
1-1/2 lbs. thin pasta
1 cup chopped fresh parsley, or 1/3 cup dried
Preparation
Make Shrimp Base Peel and devein the shrimp. In a large pot, (8-10 quarts) bring the water to a boil and simmer the shrimp shells, Old Bay Seasoning and bay leaf for 5 minutes. Make sure you have enough liquid remaining to cook the pasta; if need be, add additional water to the pan. Strain the broth with a skimmer or strainer, and discard the shells and bay leaf. Keep the water simmering. Prepare Shrimp Heat the oil in a 12-inch heavy skillet over medium high heat until hot, but not quite smoking. Sauté the shrimp, turning over once until just barely cooked through; approximately 2-3 minutes. Remove the shrimp and set aside. Add garlic, red pepper flakes, wine, salt, pepper and zest to the skillet and cook over medium-high heat, stirring occasionally for approximately 3-4 minutes. Add the butter to the skillet, stirring until melted, and stir in the shrimp. Add the lemon juice, stir in thoroughly and remove the skillet from the stove. Prepare Pasta and Assemble Bring the shrimp flavored water to a boil and cook the pasta till just al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta in a colander. Toss the pasta well with the shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep it moist. Serve with freshly grated Parmegiano Reggiano, hot garlic bread and a nice tossed salad.
