Spanish Style Toasted Pasta with Shrimp

Yum!  This was a different shrimp recipe and we loved it!  It's definitely a keeper!  The recipe (from Cooks Illustrated) says it serves 4, but it seemed like more than that to us.  We had leftovers and still have some more.

3 Tbsp plus 2 tsp EVOO
3 garlic cloves, minced
salt and pepper
1 pound large shrimp, peeled and deveined, shells reserved
2 3/4 cups water
1 cup low sodium chicken broth
1 bay leaf
8 ounces spaghettini (I always use angel hair pasta), broken into 1-2 inch lengths
1 onion, chopped fine
1 (14.5 oz) can petit diced tomatoes, drained
1 tsp paprika
1 tsp smoked paprika
1/2 tsp anchovy paste
1/4 cup dry white wine

Combine 1 Tbsp oil, 1 tsp garlic, 1/4 tsp salt, and 1/8 tsp pepper in medium bowl.  Add shrimp, toss to coat and refrigerate until ready to use.

Place reserved shrimp shells, water, chicken broth, and bay leaf in medium bowl.  Cover and microwave until liquid is hot and shells have turned pink, about 6 minutes.  Set aside until ready to use.

Toss pasta and 2 tsp oil in broiler safe 12-inch skillet until pasta is evenly coated.  Toast pasta over medium-high heat, stirring frequently, until browned and nutty in aroma.  *Be careful with this step.  It's slow to brown and then once it starts, quick to burn.  It should turn the color of peanut butter and should take 6-10 minutes.  Toss in the pan so it cooks evenly.  Transfer to bowl.  Wipe out skillet with paper towel.

Heat remaining 2 Tbsp oil in skillet over medium high heat until shimmering.  Add onion and 1/4 tsp salt.  Cook, stirring frequently until onion is softened and beginning to brown around the edges, 4-6 minutes.  Add tomatoes and cook, stirring occasionally, until mixture is thick, dry and slightly darkened in color, 4-6 minutes.  Reduce heat to medium and add remaining garlic, paprika, smoked paprika, and anchovy paste.  Cook until fragrant, about a minute and a half.  Add pasta and stir to combine.  Adjust oven rack 5-6 inches from broiler and heat broiler.

Pour broth through fine mesh strainer into skillet.  Add wine, 1/4 tsp salt, and 1/2 tsp pepper and stir well.  Increase heat to medium high and bring to shimmer.  Cook uncovered, stir rig occasionally, until liquid is slightly thickened and pasta is tender, 8-10 minutes.  Scatter shrimp over pasta and stir to partially submerge.  Transfer skillet to oven and broil until shrimp are opaque and surface of pasta is dry with crisped, browned spots, about 5 minutes.  Remove from oven and let stand uncovered 5 minutes.  Serve and enjoy.

I made a loaf of fresh bread and it was great to have bread to go with it to soak up some of the juices in it.