Summer Shrimp Pasta

The one ingredient that sets this dish off is shrimp stock! It’s stupid easy, don’t say you don’t have time. Choose wild caught shell-on shrimp and do the work, the flavors will be your reward.



  • 1/2lb Shrimp, peeled/deveined – shells reserved
  • Cold Water
  • 1 Bay Leaf
  • 5 Peppercorns / Salt
  • Cold Water


  • Butter/ Olive Oil
  • 3/4lb Dried pasta of your choice – I used Spaghetti
  • 2 Garlic Cloves
  • 1 Bunch Oregano, leaves picked
  • Salt & Pepper
  • Zest of lemon


Start water for pasta and cook 2 minutes shy of al dente

  • In a small saucepan:
  • Add shells, bay, peppercorns and enough water to just cover shells
  • bring to a boil then simmer for 15 – 30 minutes (Should be tinged pink when finished) – add more water if necessary while cooking
  • Strain & set aside
  • In a Large Sautee pan:
    Add one dollop of butter to a large glug of olive oil
  • once melted, add garlic and cook for about 30 seconds (Don’t allow to burn!)
  • Crank the heat up and Throw in shrimp – cook until they easily flip and turn  – cooking another 30 seconds then deglaze with 1 Cup of Stock, toss in Oregano
  • To finish: Add al dente pasta straight from the pot to the shrimp pan, bring to a boil then turn the heat off to all the dish to finish and absorb the sauce.

To Serve: Some fresh cracked black pepper and lemon zest




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