Pasta With Shrimp And San Marzano Tomatoes

Ingredients

• 2 lb. medium shell-on shrimp
• 1 Tbsp. olive oil
• 1 fennel bulb, chopped
• 1 small onion, chopped
• 1/2 celery stalk, chopped
• 1 garlic clove, crushed
• 1 Tbsp. tomato paste
• 1 sprig thyme
• 1 cup crushed San Marzano tomatoes
• 1/2 cup dry white wine
• 1 small jalapeño, chopped
• 3 Tbsp. unsalted butter, room temperature
• 1 tsp. Calabrian chili paste or 1/2 tsp. crushed red pepper flakes
• 12 oz. bucatini
• Kosher salt
• 4 basil leaves. torn
• 1/4 cup finely chopped chives
• 3 Tbsp. thinly sliced scallion

Directions

Shell and devein shrimp, reserving the shells. Cut shrimp in half lengthwise and set aside. Heat oil in a large saucepan over medium heat.  Add fennel, onion, celery, and garlic and cook, stirring often, until just  softened, about 4 minutes.  Add reserved shrimp shells and cook, stirring until opaque, about 1 minute  Add tomato paste and cook, stirring to coat aromatics and shells, 1 minute.  Add thyme, tomatoes, wine, and 6 cups of water and bring to a boil.  Reduce heat; simmer until flavors meld, about 1 hour.  Strain shrimp stock through a fine mesh sieve into an airtight container; discard solids.

Bring 2 cups shrimp stock and jalapeno to a boil in a large skillet over medium heat and cook until stock is reduced by 2/3, about 5-7 minutes (reserve remaining stock for another use).  Add reserved shrimp and cook, stirring often, until cooked through, about 2 minutes.  Add butter and chili paste and mix until butter is melted.

Meanwhile, cook bucatini in a large pot of boiling salted water, stirring occasionally, until al dente.  Drain pasta, reserving 1/2 cup pasta cooking liquid.

Add pasta to skillet with shrimp and sauce and cook, tossing and adding pasta cooking liquid as needed until sauce is glossy and coats pasta, about 2 minutes.

Divide pasta among plates and top with basil, chives and scallion.

Makes 4 servings

Do Ahead:

Stock can be made 1 day ahead.  Let cool; cover and chill, or freeze up to 1 month ahead.