Pasta With Shrimp Ragu

1. 1

   Shell shrimp; boil shells with just enough water to cover, a large pinch of salt, a grinding of pepper and a pinch of cayenne.

2. 2

   Simmer 10 minutes, then drain, reserving liquid (discard shells).

3. 3

   Bring a pot of water to boil for pasta and salt it.

4. 4

   Meanwhile, finely chop about a third of the shrimp.

5. 5

   Put olive oil in a large skillet over medium-high heat; a minute later add onion and carrot, and cook, stirring occasionally, until onions are quite soft, about 10 minutes.

6. 6

   Add tomatoes, herb and chopped shrimp, and cook, still over medium-high heat, stirring occasionally, until tomatoes begin to break down.

7. 7

   Add stock from shrimp shells and cook, stirring occasionally, until mixture is no longer soupy but still moist.

8. 8

   When sauce is almost done, cook pasta.

9. 9

   When pasta has about 5 minutes to go, stir whole shrimp into sauce.

10. 10

    Serve pasta with sauce and shrimp, garnished with a few leaves of marjoram or oregano.

* Per serving · 4 servings · Values may vary.

No additional tips available.