Spicy shrimp pasta

Bring the shrimp stock up to a simmer to cook the pasta in, adding a bit of water for enough liquid.

Heat the oil until shimmering and almost smoking, pat the shrimp dry and space them out in the pan.

Flip them as soon as a seared crust forms and they lift off the pan easily, then set them aside to finish in the sauce later.

Add the minced onion to the pan, deglazing with a little shrimp stock if the fond is sticking or starting to burn.

Once that evaporates and things sizzle again, add the sliced garlic and saute 30 seconds until fragrant.

Add the tomato paste and sun-dried tomato paste and saute one to two minutes until they start to stick to the bottom.

Add the sliced Calabrian chilies, then ladle over about a cup of shrimp stock to deglaze and start the sauce.

Stir in the heavy cream.

Add the pasta to the simmering shrimp stock, shuffle it so it does not stick, and cook it about two minutes shy of the package time while the sauce simmers.

Add the chopped parsley and tarragon to the sauce.

Add the pasta to the sauce with another half cup of the starchy shrimp stock.

Cook two to three minutes more, adding stock as needed, until the pasta is tender and the sauce is the consistency wanted; season with salt and pepper.

Add the shrimp back in for the last minute of cooking, then top with herbs and grated Parmesan or Romano.