Improve your scampi game with this lively mash-up of two classic dishes
Grated Parmesan cheese
1. Cut shrimp crosswise into thirds. Sprinkle shrimp with 1/2 teaspoon salt; set aside. Combine reserved shrimp shells, oil, smashed garlic and anchovies, if using, in a large Dutch oven and cook over medium heat until shells are spotty brown, 5 to 7 minutes.
2. Stir in wine and cook until the liquid is nearly evaporated, about 2 minutes. Add water and remaining 2 teaspoons salt, increase heat to high and bring to a boil. Reduce heat to medium-low, cover and simmer for 5 minutes.
3. Using a spider skimmer or slotted spoon, remove shells from shrimp stock and transfer to a bowl. (Some garlic cloves may be inadvertently removed at this point; this is OK.) Pour any stock that has accumulated in the bottom of the bowl back into the pot. Discard shells.
4. Stir pasta into stock and bring to a simmer. Cover, reduce heat to medium-low and simmer, stirring occasionally, until pasta is al dente, 10 to 14 minutes (some liquid will remain in the bottom of the pot when pasta is al dente).
5. Stir in shrimp and cook, uncovered, until opaque, about 2 minutes, stirring often. Off heat, stir in parsley, capers, lemon zest and juice, pepper flakes and minced garlic. Stir vigorously until the sauce is thickened, about 1 minute. Serve with Parmesan.
Recipe notes
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