Not onions or garlic or Parmesan or cream or lemon. But shrimp shells (yes, those ones you almost threw out). Just add water and you're halfway to my new favorite pasta sauce: spicy, savory, and just perfect for the summer.
This recipe is swift enough for a weeknight—or special enough for a weekend. But who says weeknights can't be special too? Join me in the kitchen and let's make it together.
Shrimp don't want to be crowded—our Five Two sauté pan gets that. And it's pretty enough to serve from (which means one less dish for me to clean, thank you).
