Conchiglie Rigate & Shrimp in a White Wine Rosé Sauce
Any little cup shaped pasta that was built to retain sauce is what you want for this dish.
You guys love pasta - loud and clear! This is one of my favourites as it is wildly flavourful. The key is to take the extra 30 minutes to make a shrimp shell stock – it adds so much flavour. I personally start with a chicken stock to reduce the shrimp shells in, because why not? More flavour! It’s also completely fine to make the shrimp stock from water.
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