Spaghetti Aglio e Olio with Shrimp

Instructions

1. • ¾ cup extra-virgin olive oil
   • reserved shrimp shells, chopped coarse
   Heat oil in Dutch oven over medium-high heat until shimmering. Add shrimp shells and reduce heat to medium. Cook, stirring occasionally, until shells turn deep orange and oil is rust-colored and aromatic, 8 to 10 minutes. Strain oil through fine-mesh strainer into medium bowl, pressing on shrimp shells with rubber spatula to extract as much oil as possible; discard shells. Wipe pot clean with paper towels. Set aside 2 tablespoons infused oil and return remaining oil to pot.
2. • 4 quarts water
   • 1 pound spaghetti
   • 2 tablespoons kosher salt
   Bring water to boil in separate large pot over high heat. Add spaghetti and 2 tablespoons salt and cook, stirring frequently, for 30 seconds. Continue to cook until pasta is al dente, 6 to 7 minutes longer. Drain pasta, reserving ½ cup cooking water.
3. • 6 garlic cloves, chopped fine
   • 1 teaspoon red pepper flakes
   • 1 teaspoon kosher salt
   • 2 pounds shell-on jumbo shrimp (16 to 20 per pound), peeled, deveined, and cut into 1-inch pieces
   • 1 cup fresh parsley, chopped fine
   • 1 tablespoon lemon juice
   Meanwhile, add garlic, pepper flakes, and 1 teaspoon salt to Dutch oven and cook over low heat, stirring occasionally, until oil begins to gently foam and garlic turns pale golden, about 6 minutes. Add shrimp and season lightly with salt. Increase heat to medium and cook, stirring frequently, until shrimp begin to turn pink and opaque, 3 to 4 minutes. Add pasta and reserved cooking water and cook for 1 minute, stirring frequently to evenly coat pasta. Off heat, stir in parsley and lemon juice and season with salt to taste. Divide pasta among bowls and drizzle with reserved oil. Serve.