Bobby Flay's Shrimp Pasta

Serves 4 - Full credit to Bobby Flay for this one!

Ingredients:

• 1 cup shrimp stock (need: 1.5 large white onions, diced, 1.5 tsp tomato paste, 15 peppercorns, 3 bay leaves, shrimp shells from 3 lbs shrimp - this will make 6 cups but you can freeze the remaining!)

• 1 lb dried pasta

• 1 lb peeled & deveined shrimp

• 4 garlic cloves, finely chopped

• 1/2 tsp red pepper flake

• 1 anchovy filet, chopped

• Pinch of saffron

• 3 tbsp unsalted butter cut into pieces

• 1/2 cup parmesan

• Zest & juice of 1 lemon

• 2 tbsp each of basil & parsley, chopped

• 4 tbsp olive oil

Steps:

1. For the stock, add all the ingredients to a medium saucepan. Bring to a boil, then simmer for about 30 minutes, crushing the shells with a wooden spoon frequently throughout. Let cool and strain the liquid over a fine mesh sieve.

2. Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package directions.

3. In a large dutch oven, heat 3 tbsp olive oil over medium, and cook the shrimp just shy of being completely cooked through. Transfer them to a plate.

4. Add the remaining olive oil to the dutch oven, and cook the garlic, pepper flakes, and anchovy for about 30-45 seconds. Add the shrimp stock and saffron, increase the heat to high, and cook down for 2-4 minutes. Add the shrimp back in and cook for another 1-2 minutes.

5. Reduce heat back to medium and add the drained pasta, butter, lemon juice and zest. Toss to combine, and fold in the herbs, then serve immediately and top with parmesan. Enjoy!