You can use pre-shelled, pre-cleaned shrimp. Then, substitute pasta water for the quick shrimp broth (you’ll have to make the pasta slightly earlier than otherwise, but it’s no big deal, since it reheats in the sauce anyway).
1 pound medium shrimp, shell on
¼ teaspoon crumbled saffron threads
1 tablespoons olive oil
2 shallots, diced
5 cloves garlic, minced
pinch red pepper flakes
¼ cup white wine
¼ teaspoon salt
1/3 cup frozen peas
1 bag fresh baby spinach
juice from 1 lemon
2 teaspoons butter (optional)
1 batch fresh egg pasta, below, or purchased fresh fettucine
Peel the shrimp. Combine the shrimp shells and 1 cup of water in a small stockpot. Bring to a boil, then turn heat to low and simmer, partially covered, for about 10-15 minutes, while you do the other prep work. Strain, discarding the shells, and stir in the saffron until it dissolves. Set aside.
Bring a pot of very salted water to the boil for the pasta.
In a large pan, saute the garlic and shallots over low heat until just golden. Add the red pepper flakes a minute or two in. Add the wine and salt, turning the heat up slightly. Let the wine cook nearly off, then add the shrimp-saffron stock you’ve just made. Bring to a boil, then throw in the peas and the shrimp. Stir to mix everything together, then cook for about 30 seconds. Finally, add the spinach (this will fill up the pot), and toss everything together. Lower the heat and cover the pot for 1-2 minutes until the spinach is wilted and the shrimp is cooked through. Taste for salt and add any more as needed
Make the pasta about when you add the shrimp and peas—fresh pasta only needs a minute or two to cook. Drain, reserving a little bit of water in case the sauce seems dry.
Stir the pasta into the pot of shrimp and vegetables, and toss to distribute all the ingredients. Stir in the butter, if using, then serve immediately in big bowls sprinkled with a few extra red pepper flakes.