Fatty shrimp in pasta

Quick pasta--some large shrimp, fatty head still attached, cleaned and deveined, thrown into a really hot pan with olive oil and a pat of butter, quick sear, then just as quick put aside, toss in the shrimp heads for a moment till they turn orange (for the flavor), take out and discard, then add chopped smoked oysters, mushrooms, minced garlic, a squeeze of lemon. Toss in pasta cooked a minute short, put back the shrimp, top with chopped Italian parsley, toss to mix, and serve.

The oysters gave the whole thing a nice smokiness, and the shrimp fat--thick and bright orange--adds a whole world of flavor and richness to the sauce...

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