Source: Cook's Illustrated July/August 2012
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- 3 garlic cloves, minced
- Salt and pepper
- 1½ pounds extra large shrimp (21 to 25 per pound), shells reserved
- 2¾ cups water
- 1 cup vegetable broth
- 1 bay leaf
- 8 ounces thin spaghetti
- 1 onion, chopped fine
- 14½ oz can diced tomatoes, drained and chopped fine
- 1 tsp paprika
- 1 tsp smoked paprika
- ½ tsp anchovy paste
- ¼ cup dry white wine
- 1 tablespoon chopped fresh parsley
- Lemon wedges
Combine 1 tablespoon olive oil, clove garlic, ¼ teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Add shrimp, toss to coat, and chill until ready to use.
Place shrimp shells in a medium bowl with water, broth, and bay leaf. Cover and microwave about 6 minutes until shells have turned pink. Set aside.
Break spaghetti into pieces by rolling it up, half at a time in a clean kitchen towel and snapping the bundle over the edge of the counter at 1-2" intervals. Add to a broiler-safe 12″ skillet, with 2 teaspoons oil and toast over medium-high heat, stirring frequently.until browned to the color of peanut butter and nutty-smelling, 6-10 minutes. Transfer into bowl and wipe out the skillet.
Heat 2 tablespoons oil in skillet over medium-high heat until shimmering. Saute onion together with ¼ tsp salt until onion is softened and brown on the edges, 4-6 minutes. Add tomatoes and cook until mixture is thick, dry, and slightly darkened in color, 4-6 minutes.
Reduce heat to medium, and add remaining garlic, both paprikas, and anchovy paste. Cook about1½ minutes, until fragrant. Add spaghetti to skillet and stir to combine.
Adjust an oven rack so that it’s 5-6" from the broiler element, and heat broiler.
Strain the shrimp broth into the skillet. Add wine, ¼ teaspoon salt, and ½ teaspoon pepper. Increase heat to medium-high and bring to simmer. Cook uncovered until pasta is just tender, 8-10 minutes.
Scatter shrimp in skillet and stir to partially submerge. Transfer skillet to oven and broil until shrimp are opaque and surface of pasta is dry with crisp, browned spots, 5-7 minutes.
Remove from oven and allow to cool, uncovered for 5 minutes. Sprinkle with parsley and serve with lemon wedges and aïoli (below), if desired.
The original recipe called for whisking by hand, but I thought my wrist was going to give out by the end. Make sure to use good-tasting olive oil, since it makes up the bulk of the sauce.
- 1 garlic clove, finely grated
- 2 large egg yloks
- 4 tsp lemon juice
- ¼ tsp salt
- 1/8 tsp sugar
- ground white pepper
- ¾ cup olive oil