• This dish not only delights the palate but also brings joy to the cooking process. The aroma alone is worth the effort. Each ingredient contributes to a tapestry of flavors that’s hard to resist. If you’re ready to roll up your sleeves, let’s jump into those step-by-step directions.

Step 1: Make the Shrimp Broth

• Start by preparing your shrimp broth. In a medium pot, combine the water, shrimp shells, finely diced onion, peppercorns, bay leaf, and tomato paste. Bring this mixture to a simmer over medium heat. You want it to bubble gently for about 30 minutes. This infusion will create a rich, flavorful broth that will be the foundation of your dish. After 30 minutes, strain the broth into a bowl and discard the shells and solids. Set aside that liquid gold!

Step 2: Cook the Orecchiette

• Next, in a large pot of boiling salted water, add your orecchiette. Cook until al dente according to package instructions— usually about 8 to 10 minutes. Stir it occasionally to prevent sticking. Once done, drain and reserve about a cup of the pasta water for later. This starchy water can help loosen the sauce if needed.

Step 3: Sauté the Shrimp

• In a large skillet, heat the extra virgin olive oil over medium heat. Add the mashed garlic paste and Calabrian chili flakes. Let those flavors bloom for about 30 seconds. Now, toss in your shrimp. Season with kosher salt and black pepper. Sauté until the shrimp turns pink and opaque, typically around 2 to 3 minutes per side. Remove the shrimp and set them aside, leaving the delicious oil and garlic in the skillet.

Step 4: Combine with Broth

• Pour the prepared shrimp broth into the skillet, scraping up any delicious bits stuck to the pan. Bring it to a gentle boil. Add the drained orecchiette to the skillet along with the sautéed shrimp. Toss together. When the pasta has absorbed some of the broth, add the butter, lemon zest, and smoked paprika. Stir until the butter melts and creates a luscious sauce that clings to every piece of pasta.

Step 5: Finish with Cheese and Herbs

• Finally, add the freshly grated Parmigiano-Reggiano, parsley, and basil. Toss everything until well combined. If the dish looks a little dry, add reserved pasta water bit by bit until it reaches your desired consistency. Serve hot with extra cheese and lemon zest on top for a burst of freshness.