I pulled this our of my hat for contractors working on our new addition. Although my cupboard lacked some ingredients I would have liked to use, in the end it didn't matter because the dish was excellent using what I had on hand.

I think the lemon thyme elevated this dish so do try to use it.

Fusille with Shrimp (4 entree servings; 8 first-course servings)

1 lb fusille (the long, spaghetti type version)

4 shallots  diced

1 head garlic, peeled and diced

30 shelled, deveined jumbo shrimp  reserve shells

¼ cup fresh lemon thyme (or substitute fresh thyme and 1 T. fresh lemon juice)

3 T. tomato paste

½ teaspoon pepper flakes

2 C. dry white wine Âdivided

4 T butter

4 T. flour

3 C. chicken stock

Olive oil

Salt

Over high heat, bring a large pot of water to boil  add salt to taste.

Cook pasta; set aside.

In a large sauté pan, over med-high flame, add enough olive oil to cover bottom of pan.

Add 1/3 of the shallots and garlic; sauté for 2 minutes.

Add shells and lemon thyme and sauté for 4 minutes.

After the shells turn red, add tomato paste. Stir and cook for several minutes.

Add pepper flakes.

Add 1 cup of wine and allow to reduce.

Add chicken stock and set to a lively simmer for 10 minutes.

Strain sauce making sure to press every last drop of liquid from shells; set aside over low heat.

In a small saucepan, melt butter then add flour. Whisking constantly, cook for several minutes.

Bring sauce to a boil and add some of the roux (the butter/flour mixture).

Whisk until thickened; check and add more roux if not thick enough to coat pasta; keep warm.

To cook shrimp, coat a pan with olive oil and heat over a high flame.

Add a single layer of shrimp and cook for 1-2 minutes before turning.

After turning, add some of the remaining garlic and shallots, some more olive oil, and a splash of white wine.

When cooked through, add cooked shrimp to sauce. Repeat until all shrimp are cooked. Add anything remaining in pan to the sauce.

To serve, add pasta to sauce/shrimp; toss well and serve in bowls.

Garnish with lemon thyme leaves.