Pasta with Shrimp and San Marzano Tomatoes

Preparation

1. Step 1

   Shell and devein shrimp, reserving shells. Cut shrimp in half lengthwise and set aside. Heat oil in a large saucepan over medium. Add fennel, onion, celery, and garlic and cook, stirring often, until just softened, about 4 minutes. Add reserved shrimp shells and cook, stirring, until opaque, about 1 minute. Add tomato paste and cook, stirring to coat aromatics and shells, 1 minute. Add thyme, tomatoes, wine, and 6 cups water and bring to a boil. Reduce heat; simmer until flavors meld, about 1 hour. Strain shrimp stock through a fine-mesh sieve into an airtight container; discard solids.

   Step 2

   Bring 2 cups shrimp stock and jalapeño to a boil in a large skillet over medium heat and cook until stock is reduced by two-thirds, 5–7 minutes (reserve remaining stock for another use). Add reserved shrimp and cook, stirring often, until cooked through, about 2 minutes. Add butter and chili paste and mix until butter is melted.

   Step 3

   Meanwhile, cook bucatini in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ½ cup pasta cooking liquid.

   Step 4

   Add pasta to skillet with shrimp and sauce and cook, tossing and adding pasta cooking liquid as needed, until sauce is glossy and coats pasta, about 2 minutes.

   Step 5

   Divide pasta among plates and top with basil, chives, and scallion.

   Step 6

   Do Ahead: Stock can be made 1 day ahead. Let cool; cover and chill, or freeze up to 1 month ahead.