Yield: 4-6 Servings

Ingredients:

Shrimp:
• 16-20 sweet Maine shrimp
• 1 Tablespoon extra virgin olive oil
  
  Shrimp Stock:
• 1 Tablespoon extra virgin olive oil
• ½ Spanish onion, diced
• 2 cloves garlic, minced
• 1 rib celery, diced
• 1 stalk fennel, diced
• 2 ounces milled tomatoes
• Water, to cover
• 16-20 sweet Maine shrimp shells, cooked
• Salt and pepper, to taste
  
  Oregano Pesto:
• 1 cup fresh oregano leaves
• 1 cup fresh parsley leaves
• ½ cup fresh basil leaves
• ½ cup fresh mint leaves
• 1 clove garlic
• ½ cup pignoli, toasted
• 3 Tablespoons lemon zest
• 1-2 Tablespoons extra virgin olive oil
• Salt and pepper, to taste
  
  Additional:
• 1 pound package trenette pasta
• 3 Tablespoons extra virgin olive oil
• ½ cup fresh oregano leaves
• 3 Tablespoons milled tomatoes
• ½ cup shrimp stock
• ½ teaspoon oregano pesto
• ½ teaspoon butter
• Salt and pepper, to taste
  
  Garnish:
• Shrimp heads, cooked

Method:
For Shrimp:
Rinse the shrimp in cold water. Heat the oil in a sauté pan, and cook the shrimp for 2 minutes. Remove from heat; twist the heads off shrimp. Reserve 6 heads for garnish and discard the remaining ones. Peel the shrimp tails, and retain the shells and tails separately.

For Shrimp Stock:
Heat the oil in a sauce pan over medium heat. Sweat the onion and garlic for 1-2 minutes and then add the remaining vegetables, water and shrimp shells. Season to taste with salt and pepper. Allow to simmer and reduce for 30-45 minutes. Remove from heat, puree the stock in a blender, and return the stock to heat to reduce further.

For Oregano Pesto:
Combine all ingredients in a blender and mix well.

To Assemble and Serve:
Cook the pasta in a large pot of salted boiling water, according to the package directions.

In a large sauté pan, heat the olive oil. Sauté the oregano leaves briefly and then add the cooked shrimp tails and remaining ingredients. Toss, coating the pasta with sauce evenly. Season to taste with salt and pepper and additional butter, as needed.

Divide the pasta and shrimp among heated serving plates. Garnish each dish with one shrimp head, and serve immediately.

Wine Pairing:
Bianchetta Genovese Golfo di Tiquillio, Bission 2004
The herbal notes of this wine are a total compliment to the herbs in this dish.

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