Poached Shrimp Pasta with Lemon Butter Sauce

Peel and devein the shrimp, reserving the shells.

In a large pot, add 6 cups of cold water and the reserved shrimp shells. Salt the water generously.

Bring the water to a boil, then add the pasta. Cook for about 12 minutes, or according to package directions.

While the pasta cooks, prepare the aromatics. Smash and slice the garlic clove and finely slice the shallot.

In a separate large skillet, add 1/2 cup of white wine. Use a vegetable peeler to add the rind of the lemon, then squeeze in the juice of half the lemon.

Add the whole black peppercorns, sliced shallot, and garlic to the skillet. Season the peeled shrimp with kosher salt and freshly ground black pepper.

Place the skillet over medium-low heat, add a pinch of salt, cover, and let the liquid infuse for 5 minutes. Do not let it reduce.

Add the seasoned shrimp to the infused liquid and poach for about 2 minutes, until just cooked through.

Turn off the heat. Remove the shrimp from the skillet and set aside. Strain the poaching liquid through a fine-mesh sieve, discarding the solids.

Return the strained broth to the skillet. Using tongs, transfer the cooked pasta directly from its water into the skillet.

Place the skillet over medium-low heat and add the cold, cubed butter.

Continuously stir and toss the pasta, emulsifying the butter into the broth to create a creamy sauce. Add a small splash of the starchy pasta water to help it come together.

Once the butter is almost fully melted, turn off the heat to prevent the sauce from breaking.

Return the poached shrimp to the skillet and toss gently to combine.

To serve, twirl the pasta into a nest and place in a shallow bowl. Arrange the shrimp on top, spoon over the remaining sauce, and garnish with fresh basil and another crack of black pepper.