Shrimp pasta
It's not all eating out; sometimes I manage to put together a dish or two at home. Been doing this one for years--about time I put it on record, or at least online, or at least on this blog.
So, preparation: a pound of 16/20 shrimp, peeled and deveined, save the peel, brine the shrimp in salty water (no proportions, just added salt to a bowl of water till it tasted briny).
