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.