Mafaldi With Shrimp

Directions

1. 1
   Remove the shells from the shrimp. Place the shells into a pot with 1 quart of water and bring to a boil. Add salt and pepper then lower to a simmer. Simmer for about 1/2 hour to 45 minutes to create a stock. Remove from the flame and reserve for later. While the stock is cooking. Season the shrimp with salt and pepper and dredge them in flour.
2. 2
   In a large skillet on a high flame render the panchetta or bacon until crisp. Remove and reserve the crispy meat for later. Leaving as much of the oil in the skillet as possible.
3. 3
   Add about 2 tbsp of butter on a medium high flame to the rendered oil. When the butter is hot and bubble add the shrimp cook about 1 to 2 minutes on each side and remove immediately and reserve for later.
4. 4
   Saute the onion and the tomatoes in that oil on a medium flame with salt and pepper. When the the onion is softened and translucent after about 8 to 10 minutes add the garlic. Saute another couple of minutes continuously stirring so not to burn the garlic.
5. 5
   De glaze the saute with the wine and when the wine reduces add the 1/4 fish stock and reduce again.
6. 6
   Put the chicken stock in and simmer for about 30 minutes.
7. 7
   You want to have a pot of water ready and cook the pasta. Leave the pasta slightly less then just aldente undercooked.
8. 8
   After about 30 minutes add the cream to the sauce then the shrimp simmer a minute and add the Locatelli.
9. 9
   Take the pasta add it to the skillet simmer about another minute or two and put it into a serving platter or bowl. Sprinkle the parsley on top and serve.