Casarecce with Arugula and Shellfish Brodo

A rich shellfish broth cooked to perfection serves as a great base for this brothy main dish pasta.

For the shellfish brodo:
2 pounds lobster shells
2 cups shrimp shells
1/2 cup unsalted butter
2 tablespoons canola oil
1 medium carrot, chopped
2 ribs celery, chopped
2 medium yellow onions, chopped
2 cloves garlic, crushed
1/2 cup tomato paste
1 cup dry white wine
1-1/2 quarts unsalted chicken or vegetable stock
2 bay leaves
2 sprigs tarragon
2 lemons, zested, juiced, divided
For the casarecce:
3 pounds Barilla Collezione Casarecce
7 cups prepared shellfish brodo
1-1/2 quarts sugar snap peas, trimmed, thinly sliced
8 pounds peeled, deveined shrimp (21/25), halved
1 cup unsalted butter, softened
1 gallon baby arugula leaves, lightly packed
1/3 cup chopped chives
extra virgin olive oil

For the shellfish brodo:

  1. Roast lobster and shrimp shells in 450 degrees F standard oven 10-15 minutes or until shells turn red and edges begin to char slightly.
  2. Heat butter and oil in large stockpot on medium heat. Add carrots, celery and onion; cook 7-10 minutes or until vegetables are softened. Add garlic and tomato paste; cook 30 seconds stirring constantly until fragrant. Deglaze pot with wine; bring to a boil and cook until most of the wine is evaporated.
  3. Add stock, bay leaves, tarragon, lemon zest and roasted shells to pot. Bring mixture to a boil; reduce heat to medium-low and simmer 45 minutes to 1 hour or until reduced by one quarter. Blend entire pot with stick blender; pass through china cap. Adjust seasoning; cool.

For the casarecce:

  1. Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 minutes less than directed on package.
  2. Heat brodo in large rondeau on medium heat. Add pasta and peas; cook 1-2 minutes until peas are crisp-tender. Stir in shrimp; cook 2-3 minutes until shrimp barely turns pink. Stir in 1/4 cup lemon juice, butter and arugula; cook until greens are wilted.
  3. Top each serving with fresh chives and a drizzle of olive oil.