![]() When it comes to the wine, I pour a half-cup into the sauce, then the rest of the bottle comes to the table. Drain the pasta from its brew and toss it into the sauce with the shrimp. ![]() Italian colatura di alici (made from anchovies) is great if you have it, but a Southeast Asian style will do just as well. Balance the sauce with a good glug of white wine-more on that in a minute-and (another budget-friendly secret!) a hit of fish sauce. Meanwhile, sauté the shrimp until just barely pink, then make a spicy red sauce with canned tomatoes (if opting for whole peeled, break up the tomatoes a bit with kitchen shears or your hands), garlic and lots of red pepper flakes. Place the shells and tails in a pot of water, then slowly bring it to a boil you’ll salt it, then cook a pound of pasta in this briny liquid. In most dishes that call for unpeeled shrimp, I’d suggest saving the shells for stock, but here, why not make a quick shrimp stock to boil your pasta in?īuy a half-pound of medium shrimp and cut them out of their armor. Not only does buying them this way tend to be cheaper, but the exterior also stores tons of untapped flavor, which you-not the garbage can-deserve to devour. Instead of buying peeled shrimp, go for them with the shell and tail on. Shrimp is expensive, yes, but absolutely packed with flavor, especially when used creatively. If your kitchen is stocked with the usual “pantry pasta” fixings (garlic, olive oil, dry oregano, canned tomatoes, long pasta), you may not have to buy more than shrimp and parsley. ![]() Inspired by fra diavolo, the spicy Italian tomato sauce permeated with shellfish and often served over linguine, this dish has a few tricks up its sleeve, all designed to save money-without sacrificing flavor. ![]()
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