Shrimp with Vegetables and Pasta

Usually the platform for most Lowcountry food is rice or grits, but every now and then we like to change it up and serve pasta with seafood. For this recipe, boiling the shrimp shells down to make a broth, and then further reducing them to make an essence, creates a thick sauce with lots of flavor that is the perfect complement to pasta. The preparation for this dish can be done earlier in the day—making the roux and boiling down the shrimp broth, as well as chopping all the vegetables. If