• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 3 garlic cloves, minced
• salt and pepper to taste
• 1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, heads and shells reserved
• 1 cup chicken broth
• 1 bay leaf
• 8 ounces vermicelli pasta or thin spaghetti, broken into 1-to 2-inch lengths
• 1 onion, chopped fine
• 1 (14.5-ounce) can diced tomatoes, drained and chopped fine
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• ½ teaspoon anchovy paste
• ¼ cup dry white wine
• 1 tablespoon chopped fresh parsley
• Lemon wedges

Spanish-Style Toasted Pasta with Shrimp

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• 3    large lemons
• 1    pound (454 grams) green and/or yellow zucchini, scrubbed and trimmed
• 1    pound (454 grams) small pasta (see headnote)
• ½    cup (120 ml) extra-virgin olive oil
• 1    pound (454 grams) large shrimp, peeled and deveined Fine sea salt and freshly ground pepper
•     Cayenne pepper
• 2    tablespoons unsalted butter
• 2    tomatoes, cored and cut into ½-inch pieces (save the juice if possible)
• ½    cup (20 grams) chopped fresh dill
• ½    cup (20 grams) snipped fresh chives

Pasta with Shrimp, Lemon, and Herbs

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• Meatballs
• 3/4 pound ground chicken
• 2 tablespoons panko breadcrumbs
• 2 tablespoons grated Pecorino Romano cheese
• 1 clove garlic, finely chopped
• 1 large egg, shisked
• 1/4 cup chopped flat-leaf parsley
• 1 teaspoon kosher salt

Pasta and Sauce

• Kosher salt and freshly ground black pepper
• 3/4 pound mezze rigatoni
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 large head escarole, cut into 1-inch-wide ribbons
• 1/4 cup grated Pecorino Romano cheese, plus more for serving

 Pasta with Mini Meatballs & Escarole

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• 2 pounds large shrimp, peeled and deveined
• 1 tablespoon salt, plus more to taste
• 2 tablespoons olive oil
• 4 tablespoons lemon juice, divided
• 1/2 cup orzo pasta, cooked according to package directions and drained
• 2 cups mayonnaise
• 1/4 cup coarse grainy mustard
• 2 tablespoons minced fresh parsley
• 1 teaspoon finely chopped fresh dill
• 1/4 cup crumbled feta cheese
• lemon wedges, for garnish

Shrimp and Orzo Salad

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• 1 cup ricotta cheese
• 1 cup creme fraiche
• 1 egg
• 1 cup grated Pecorino Romano cheese
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon roughly chopped fresh oregano
• 1 pound sweet or spicy Italian sausage, casings removed
• One 28-ounce can plus one 14-ounce can diced San Marzano tomatoes
• 1 pound ziti
• 5 ounces baby spinach
• ¾ pound mozzarella, cut into ½-inch pieces

Baked Ziti with Creme Fraiche and Spinach

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• 1 12-ounce salmon fillet 

• scant 1 cup dry white wine 
• a few fresh basil sprigs, plus extra basil leaves, to garnish 
• 6 ripe Italian plum tomatoes, peeled and finely chopped 
• 2/3 cup double cream 
• 12 ounces fresh or dried spaghetti
• 4 ounces peeled cooked shrimp
• salt and ground black pepper to taste 

Shrimp and Salmon with Pasta

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• kosher salt to taste
• 8 ounces dried linguine
• ½ cup extra virgin olive oil
• ½ cup chopped green bell pepper
• ½ cup chopped red bell pepper
• 3 cloves garlic, minced
• 1 small yellow onion, chopped
• ⅓ cup white wine
• 8 mussels, scrubbed and debearded
• ½ cup halved cherry tomatoes
• 2 tablespoons unsalted butter
• 8 large shrimp, peeled and deveined
• 8 leaves basil, torn, plus more for garnish
• black pepper to taste
• ½ cup grated Asiago cheese
• 4 lemon wedges

Figaretti's Linguine

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• Kosher salt and freshly ground pepper 
• 1 bunch broccolini, about½ lb (250 g), tough ends removed 
• 12 oz (375 g) orzo 
• 1½ cups (12 fl oz/375 ml) low-sodium chicken broth 
• 2 tablespoons unsalted butter 
• 1 tablespoon olive oil 
• 2 cloves garlic, minced 
• 1 lb (500 g) medium shrimp, peeled and deveined 
• ½ cup (2 ozJ60 g) freshly grated 
• Parmesan cheese 
• 2 tablespoons chopped fresh flat-leaf parsley

Orzo with Shrimp and Broccolini

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• 6 quarts hot water
• ¼ cup vegetable oil
• 3 tablespoons salt
• 1½ pounds fresh spaghetti, or 1 pound dry
• ¾ pound (3 sticks) unsalted butter, in all
• 2½ cups tasso (preferred) or other smoked ham (preferably Cure 81), about 11 ounces, thinly sliced and cut into ½-inch squares
• 1½ cups very finely chopped green onions
• 3 cups heavy cream
• 3½ dozen shucked oysters in their liquor, 
 about 1 pound (we use medium-size ones)
• Finely chopped fresh parsley

Tasso and Oysters in Cream on Pasta

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• 1 tablespoon extra virgin olive oil 
• 1/2 pound baby bella mushrooms, thickly sliced
• 2 cups sliced (1/2-inch-thick) green onions
• 1 cup sun-dried tomatoes, cut into strips
• 2 pounds leftover grilled sirloin, thinly sliced 
• ¼ cup dried garlic
• 2 tablespoons seasoning sauce or steak sauce
• 1(16-ounce) jar alfredo sauce,heated
• 1 pound fettuccine, cooked al dente according to package directions 
• 1 cup grated Parmesan cheese

Grilled Sirloin Alfredo

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