Step 1

Place a pot of water on to boil for the pasta

Step 2

For the shrimp stock, place shrimp shells and heads in a pot and top with stock and just enough water to cover

Step 3

Add the wine or vermouth, sliced lemon, onion, bay leaves and peppercorns and season with salt

Step 4

Bring to boil and reduce liquid to about ¾ to 1 cup, then drain and reserve the fortified shrimp stock

Step 5

For the scampi, place the shrimp in a bowl with lemon zest and chopped garlic, season with salt and chill 30 minutes

Step 6

Cook pasta in salted water 1 minute less than package directions and reserve ½ cup of cooking water

Step 7

Meanwhile, heat EVOO in large skillet over medium heat, add shrimp and cook to opaque, then add wine or vermouth

Step 8

Melt in the 'nduja or chili paste, add shrimp stock, then melt in butter (if using)

Step 9

Listicle: Rachael Ray 14-Inch Nonstick Frying Pan Drain pasta, add to shrimp and add a little reserved cooking water, if needed

Step 10

Add parsley and lemon juice; toss 1 full minute

Step 11

Transfer to platter and serve immediately