Feeding my neighbors part 1: A shrimp pasta dish balanced with a fresh and spicy gremolata topping. For extra flavor, you can blend and strain shrimp shells into the sauce.
Begin by peeling, deveining and cleaning your shrimp, but don’t throw away those shells, we are gonna use them! Heat olive oil and fry off your shells with salt and pepper, then reserve the infused oil to start you red sauce. You could also blend and strain the shells for even more flavor! Sear off your shrimp and remove before they overcook. Continue by adding butter, diced onion + garlic, fresh torn basil, and anchovies to the reserved infused oil. After 2-3 min, take a swig and deglaze with white wine, cook for another 2 min, making sure to scrape off all your fond. Lastly, add your crushed tomate and cover partially. While our sauce is cooking, we can toast some breadcrumbs, mix with granulated garlic, chopped parsley, lemon zest gochugaru flakes, and shaved parmesan (Gremolata). Salt some boiling water and cook your bowties al dente, making sure to reserve some pasta water. Bring everything together by folding in cooked pasta, half of your gremolata, lemon juice and thickening with starchy water. Fold in your seared shrimp, toss and garnish with more gremolata, olive oil and lemon juice.
