Don’t throw out your shrimp shells! They’re full of flavor, and we put them to use by making a shrimp stock which becomes the sauce for our Spaghettini with Shrimp.
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Wow that is super duper fattening! I can't get over the amount of oil and butter used!
how much dry white wine?? no clue… she said SOME. i'm guessing about 3/4 cup from the visual but that seems excessive.
Butter😃
You’re a good teacher. Thank you
The butter added at the end of the process also give a sheen to the ingredients. Makes them shine and sparkle.
Couldn’t you use a fish broth
Great video. Shrimp shells hold much more taste than shrimp themselves…
I just made this delicious dinner. I did scale it down for two. My husband was very impressed! Thanks
OMG YESSSSSSSS
"We cut the shrimp in half, so there's double the amount." Hahah, I love it!
was the sound of the parsley being torn just echo in the jar the right way? or was there extra crunch added in post?
I'll already be finished with prep & started cooking before she's done wasting time with those shears. NO self respecting resident of the coast would EVER do it that way. Ridiculous.
I enjoy Ashley's friendly Jennifer Tilly energy
No way in hell am I gonna mess with shelling 2 lb of shrimp just to get a mouth full of pasta.
I love everything about this except for cutting the shrimp (across) in half. I would've planed them in half head to tail. But this dish looks oh so yummy! Definitely will give it a try.
I just LOVE an excellent shrimp dish I would add some red pepper flakes and fresh grated Parmesan to it as well! Thanks for the recipe! 😍
Yes!
Yes!
When do you add wine? She said shrimp wine mixture but didn't say how. Only saw her add shell stock.
I'm wondering if adding the salt while shrimp is poaching will make shrimp rubbery. Thoughts?
I made this, and it came out absolutely amazing. Thank you Ashley. I used my favorite pasta buccatini (which probably is not the best choice for this dish) – I made a huge mess making it and eating it and it made me very happy, so thank you.
I know I should die!!!
Death?
I love your receipt but I’m allergic to butter!!! What’s a subtitles
I save all my shrimp shells in the freezer and make stock with it whenever need it. It makes a HUGE difference in the flavor of a dish.
This looks so delicious. Thank you.
I don't trust any cook who won't taste their food on camera.
WHERE IS THE FLAVOR
This is pretty much the exact same recipe as the shrimp scampi one.
This looks amazing. What a great idea to cook the shells to enhance the flavor of the dish.
Many years ago Julia Child covered how to process shrimp shells for another dish (which one I forget) wherein she used them after the pan frying step into a chinois and almost made rated them to make a stock
👏👏👏👏👏🙏🙏🙏🙏❤️❤️❤️💥💥💥
Splendid !
Don't know why everyone calls it a vain. It has nothing to do with blood circulation. Maybe just call it an intestinal tract?
Recipe looks yummy. I will try this soon.
Why is she adding butter? Because it's delicious…
This is basically shrimp scampi with pasta. I would like to add some pepperoncini
I've done this with crab shells and lobster shells as well. So good. Thanks Ashley.
I Love You Ashley!