Make a Stock With Shrimp Shells For the Most Flavorful Shrimp Pasta | Today’s Special

From America’s Test Kitchen.

Don’t throw out your shrimp shells! They’re full of flavor, and we put them to use by making a shrimp stock which becomes the sauce for our Spaghettini with Shrimp.

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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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