Casarecce with Arugula and Shellfish Brodo

Step 1

For the Shellfish Brodo: Roast lobster and shrimp shells in 450F standard oven 10-15 min. or until shells turn red and edges begin to char slightly. Heat butter and oil in large stockpot on medium heat. Add carrots, celery and onion; cook 7-10 min. or until vegetables are softened. Add garlic and tomato paste; cook 30 sec. stirring constantly until fragrant. Deglaze pot with wine; bring to a boil and cook until most of the wine is evaporated.

Step 2

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 min. to 1 hr. or until reduced by one quarter.
Blend entire pot with stick blender; pass through china cap. Adjust seasoning; cool.

Step 3

For the casarecce: Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 min. less than directed on package.

Step 4

Heat Brodo in large rondeau on medium heat. Add pasta and peas; cook 1-2 min. until peas are crisp-tender. Stir in shrimp; cook 2-3 min. until shrimp barely turns pink. Stir in 1/4 cup lemon juice, butter and arugula; cook until greens are wilted.

Step 5

Top each serving with fresh chives and a drizzle of olive oil.