Shrimp spaghetti with shell sauce

Clean the shrimp, keeping the heads (and shells if you prefer a stronger flavor). Refrigerate the shrimp flesh.

For the broth, heat olive oil in a small pot and sauté the heads (and shells) for 2 minutes over high heat.

Add the onion and garlic, sauté 1 more minute.

Stir in tomato paste and cook until it caramelizes.

Pour in white wine and let the alcohol evaporate.

Add water, salt, and pepper. Simmer covered for 10 minutes.

Strain the broth, pressing the solids well to extract flavor.

Cook the spaghetti in salted water 1 minute less than the package suggests. Drain.

In a large pan, heat olive oil and briefly sauté the garlic and cherry tomatoes.

Add shrimp and cook for 2 minutes until lightly browned.

Pour in the shrimp broth and simmer for 3–4 minutes.

Add the cooked pasta and stir to absorb the sauce.

Turn off the heat and stir in butter, parmesan, and parsley.

Serve immediately with fresh pepper and extra parsley.