Pasta with Briny Shrimp

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Pasta with Briny Shrimp
  1. Throw shrimp shells into a large pot of well salted water. Bring to a boil while preparing the sauce.

  2. Combine olive oil and garlic in a cold pan. Cook over medium heat until garlic is fragrant but not yet browned, about 1 minute. Add bell pepper and red pepper flakes. Fry, tossing constantly, for another minute. Stir in the pesto, sun-dried tomatoes, and capers. Cook and stir until capers start to burst, about 2 minutes. Reduce heat to low.

  3. Meanwhile, add angel hair pasta to the boiling water. Cook, stirring occasionally, until barely tender yet firm to the bite, 4 to 5 minutes.

  4. Stir shrimp into the sauce and add some pasta water; reduce to your liking, about 2 minutes.

  5. Drain pasta, reserving the water. Transfer pasta to the sauce; add cheese and sour cream. Stir until mixture starts to combine and pour in more pasta water as desired. Season with pepper. Remove from heat and stir in basil before serving.

Cook’s Notes:

Using heavy cream instead of sour cream might be even better!

If you’ve got more veggies than I did, toss in arugula, spinach, and/or cherry tomatoes.

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