This dinner is so, so good. If I had paid for it in a restaurant I would have no complaints. I think the key here is to sauté the shrimp tails in the wine first to get extra flavor. While John sautes the shells in white wine, the water heats up for the spaghetti, and I finely chop up some onion and garlic. Out come the shells and in go the onions and garlic. Spaghetti goes in to cook. A minute or so before the pasta is ready John adds the shrimp to the pan. When the spaghetti is almost done he reserves a cup of pasta water and drains the spaghetti. Spaghetti goes in with the shrimp. I cook them together for a minute or so adding some pasta water to make a sauce. When the shrimp are cooked through and the pasta is al dente I add the parsley. Correct seasoning and I am done. Yum! Based on a New York Times Cooking recipe.

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