Shrimp Aragosta

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Cut {{grape or cherry tomatoes}} in half and arrange them cut side up on a rimmed baking sheet. Drizzle lightly with ≈{{olive oil}}. Bake at 225°F for 2½ to 3 hours, begin checking at the 2-hour mark. Remove when tomatoes are dried but still slightly soft and pliable. Set aside. If not using within an hour or two, store in the refrigerator in an airtight container – cover with olive oil if desired.

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Prepare the lobster: Remove the meat from the shells – freeze/refrigerate meat for a different dish or cut into ≈1½-inch pieces for use in this dish. Rinse the shells under cold water to remove any debris, then use kitchen shears or your hands to break them into smaller pieces (about 2 to 3 inches).

Prepare the shrimp: Peel the shrimp, removing the tails if desired. Reserve the shells for the sauce. Make a shallow slice along the outer curve of each shrimp and use the knife tip to remove the vein. Toss the shrimp with 1 tsp baking soda and let sit for about 15 minutes.

Mince, slice, chop, and shred (while the shells are cooking in Step 5): Prepare the following and set aside:Mince 1 shallot and 4 cloves of garlic.Slice 4 green onions.If not using oven-dried tomatoes, slice fresh grape tomatoes and/or chop sun-dried tomatoes to yield about 1 to 1½ cups.Shred 1 ounce of parmesan cheese.Chop the parsley (if using).Quarter 1 lemon lengthwise and remove the seeds.

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Start the aromatics: Heat a medium saucepot over medium heat and add 2 Tbsp of butter. Once melted, add the lobster and shrimp shells. Stir every minute or so until the shells turn pink and fragrant – about 8 minutes. If the bottom of the pan looks dry before adding the shallot and garlic, add another Tbsp or so of butter. Stir in the minced shallots and garlic and cook for 2 to 3 minutes, until soft and aromatic.

Deglaze the pan: Pour in ½ cup wine and scrape the bottom of the pan to deglaze, lifting all the browned bits and allow to simmer until the wine is reduced by about half. Tip: If the pan feels crowded, transfer the shells and aromatics to a bowl, deglaze the pan, then return them once the bottom is “clean.”

Add the heavy cream: Add the heavy cream and bring to a gentle simmer. Reduce heat to maintain small, steady bubbles and simmer for 20 to 30 minutes, stirring occasionally. The cream will reduce slightly and become infused with shellfish flavor.Important: Don't exceed 30 minutes – shellfish stocks lose their delicate sweet flavor with prolonged cooking and can develop an unpleasant "fishy" taste.

Start the pasta water: Fill a large stockpot with tap water and at least 2 Tbsp of salt. Bring to a boil over medium-high heat.

Cook the pasta and strain the sauce: Add about 1 pound fettuccine to the boiling water. While the pasta cooks, strain the cream sauce using a fine-mesh strainer (don't forget to put a bowl under the strainer to catch the sauce!). Return the strained cream to the pot and simmer until reduced enough to coat the back of a spoon – about 15 to 20 minutes. Tip: You're looking for "nappe" consistency. Dip a spoon in the sauce, then run your finger horizontally across the back – the sauce should separate and leave a clean trail. If it runs back together immediately, keep simmering another 1 to 2 minutes.

Adjust the sauce (optional): If the sauce isn’t thickening after about 15 minutes, whisk together 1 tsp flour or cornstarch with 1 Tbsp cold water and stir into the sauce. Simmer briefly until thickened.

Cook the shrimp: In a large skillet, melt 2 Tbsp of butter over medium heat. Add the shrimp in a single layer and cook undisturbed for 2 to 3 minutes. If using lobster pieces, add them to the skillet alongside the shrimp. Flip the shrimp and continue cooking for another 2 minutes, or until just pink and opaque. If the sauce and pasta are not ready yet – transfer the shrimp to a bowl and cover with foil to keep warm.

Put it all together: Drain the pasta, reserving at least 1 cup of pasta water. Add the pasta and cream sauce to the skillet with the shrimp (turn the heat back to medium if needed). Stir until the pasta is evenly coated – add reserved pasta water a few Tbsp at a time to loosen the sauce, if needed.Add the tomatoes, green onions, and ½ pound bay shrimp, and stir to incorporate.

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Divide the pasta among serving plates or bowls, making sure each portion gets a mix of sauce, shrimp, and aromatics. Garnish with shredded parmesan, parsley (if using), and a lemon wedge on the side. Optional: Top with additional large shrimp, a sprinkle of sliced green onion, or a few oven-dried tomatoes on top for presentation.