Instructions

1. Strain tomatoes in a sieve set over a small bowl, poking gently to help release the juices. Add 1 teaspoon marash chile flakes to the reserved strained liquid and set aside. Transfer pulp to a large bowl. Squeeze the tomatoes through your hand or mash them with a fork into bite sized pieces.
2. Add 1 tablespoon oil to a large skillet and saute the onion, fennel and carrots over medium heat until softened, about 7 minutes. Add garlic, 1 teaspoon marash chile flakes and oregano; cook for 30 seconds more. Transfer mixture to the large bowl with the tomato pulp in it.
3. Turn heat up to high; add another tablespoon of oil and the shrimp shells to the pan. Cook, stirring occasionally, till shells are spotted with brown, 2-4 minutes. Remove pan from heat and slowly add the wine, it will spatter at first. As the spatter subsides, return to heat and cook, stirring occasionally, until liquid is reduced to 1/4 cup. Lower heat to medium and add the reserved tomato juices. Cook 3-4 minutes, till starting to thicken. Pour over a sieve and press as much liquid as possible out of the shells. If sauce has reduced too much, add a splash of water to the shells to help rinse all the saucy goodness off.
4. Return the strained sauce to the pan, along with the bowl of cooked vegetables and tomato pulp. Bring to a simmer, add the shrimp, and cook till shrimp are curled and cooked through, 1-2 minutes. If you need to reduce the sauce further, just remove the shrimp so they don’t get overcooked. When finished, remove the pan from the heat, season with salt and pepper, and toss in the fresh parsley and basil (and the shrimp, if you removed them).
5. While sauce is simmering, cook pasta according to the package instructions. Drain and toss pasta into the sauce.