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1
Peel and devein the shrimp, reserving the shells.
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2
Chop the shrimp finely.
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3
Put the shells in a saucepan with enough water just to cover them.
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4
Bring to a simmer, adjust the heat to maintain a simmer, and cook for 15 minutes.
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5
Strain and discard the solids.
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6
Reserve the broth.
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7
Bring a large pot of salted water to a boil over high heat.
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8
Meanwhile, heat the olive oil in a large skillet over high heat until hot.
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9
Add the garlic and saute until lightly browned.
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10
Add the basil and the red pepper flakes and allow them to crackle in the hot oil for about 15 seconds.
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11
Add the shrimp, season with salt and pepper, and stir for about 1 minute.
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12
Add the white wine and simmer until the wine is reduced by half.
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13
Add the Marinara Sauce and 3/4 cup of the reserved shrimp broth and simmer for another minute.
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14
Taste and adjust the seasoning, then stir in the parsley and the butter.
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15
The sauce should be brothy, as the pasta will absorb some of the liquid.
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16
Keep the sauce warm over low heat while you cook the pasta.
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17
Add the pasta to the boiling water and cook until it is just shy of al dente, then drain and return to the warm pot over moderate heat.
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18
Add the sauce and cook briefly so the pasta absorbs some of the sauce.
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19
Serve immediately in warmed bowls.
