Shrimp Ragù Calamarata with Shell-Infused Broth

Using a chef's knife and cutting board, peel and devein the shrimp, transferring the shells and tails into a heatproof bowl and placing the raw shrimp meat on a clean section of the cutting board to avoid cross-contamination.

Coarsely chop the peeled shrimp meat into uniform 1-centimeter pieces on the cutting board, place them in a clean heatproof bowl, and chill in the refrigerator until ready to poach.

Finely mince the peeled shallots and garlic cloves on the cutting board using the chef's knife.

Heat 15 ml of olive oil in a saucepan over medium-high heat at 180°C (356°F) and sauté the reserved shrimp shells for 4 minutes until they turn vibrant orange and release a toasted aroma.

Pour 60 ml of dry white wine into the saucepan with the shells to deglaze, stirring continuously with the wooden spoon to lift all browned fond from the pan bottom.

Add 500 ml of cold water to the saucepan, bring to a simmer at 95°C (203°F), and cook uncovered for 15 minutes to extract flavor compounds from the shells.

Strain the hot shrimp stock through the fine-mesh sieve into the heatproof bowl, pressing down on the shells with the wooden spoon to express all concentrated liquid, then discard the spent shells.

Heat 30 ml of olive oil in the large skillet over medium heat at 160°C (320°F) and sauté the minced shallots and red pepper flakes for 4 minutes until soft and translucent.

Stir the minced garlic and tomato paste into the large skillet using the wooden spoon, cooking for 2 minutes until the paste darkens to a deep brick red.

Pour the remaining 60 ml of dry white wine into the large skillet, scraping the bottom surface with the wooden spoon until the sharp alcohol scent evaporates.

Pour the strained shrimp stock and crushed tomatoes into the large skillet, add 6 g of fine sea salt, and simmer uncovered at 90°C (194°F) for 15 minutes until reduced to a glossy, medium-thick ragù base.

Bring 4000 ml of salted water to a rolling boil at 100°C (212°F) in the large stockpot and boil the dry calamarata pasta for 10 minutes until it is 1 minute shy of al dente.

Fold the chilled chopped shrimp meat into the simmering ragù in the large skillet, cooking gently for 3 minutes until all pieces are completely opaque, pearly white, and register at least 63°C (145°F) on a digital instant-read thermometer.

Transfer the cooked calamarata pasta directly into the large skillet using the spider strainer, tossing vigorously with the wooden spoon over low heat for 1 minute so the starch binds with the sauce.

Fold the chopped flat-leaf parsley and grated lemon zest into the pasta using the wooden spoon, taste and adjust salt if desired, and distribute immediately into warmed pasta bowls.