Linguine with Shrimp

• Kosher salt and freshly ground pepper
• 2 cups Basic Tomato Sauce (page 216)
• 1 cup Shrimp Stock (recipe follows)
• 3/4 pound linguine
• 1 1/2 pounds fresh shell-on shrimp, 1012 or 1216 count
• 2 tablespoons chopped fresh Italian parsley
• Extra-virgin olive oil, for drizzling
• 2 tablespoons extra-virgin olive oil
• Shells from 1 pound (or more) shrimp
• 3 cloves garlic
• 1 small onion, peeled and quartered
• 3 ribs celery, cleaned and chopped
• 1/2 cup white wine

1. Set a pot of water to boil over high heat.
2. Add a small handful of salt.
3. In a deep saute pan set over medium heat, combine the tomato sauce and Shrimp Stock and bring to a simmer.
4. Continue to cook for 10 to 15 minutesyoure not looking to reduce the sauce, just mingle the flavors.
5. When the water reaches a boil, add the pasta and cook for 1 minute less than the package directions say or until slightly firmer than al dente.
6. While the pasta cooks, add the shrimp to the sauce and simmer just until pink, 2 to 3 minutes.
7. When the pasta is ready, drain and add to the shrimp and sauce, along with the parsley.
8. Season to taste with salt and pepper.
9. Divide among 4 plates, distributing the shrimp evenly among the plates.
10. Drizzle each with extra-virgin olive oil and serve.
11. In a medium saucepan, heat the olive oil and saute the shells and garlic for 2 to 3 minutes, or until the shells turn pink.
12. Add the onion, celery, and wine and bring to a boil.
13. Add water to cover, bring to a boil, then simmer for 20 to 30 minutes to get the flavor out of the shells.
14. Strain, pressing on the shells.

kosher salt, tomato sauce, shrimp, linguine, fresh shell, fresh italian parsley, extravirgin olive oil, extravirgin olive oil, shrimp, garlic, onion, celery, white wine

Taken from www.epicurious.com/recipes/food/views/linguine-with-shrimp-383867 (may not work)