Place the peeled shrimp in a medium bowl. Add 1 Tbs. oil, the minced garlic, crushed red pepper and a pinch of salt and pepper. Toss shrimp to coat. Cover and set in fridge while you prepare the rest of the meal.

Place the shrimp shells in another microwave-safe bowl. Add the water, stock and bay leaf. Cover with plastic wrap and microwave for 6 minutes. Pour the stock through a strainer into a bowl and discard the solids.

Wrap the spaghetti in a clean tea towel. Fold the towel to close, and break the spaghetti against the edge of a table into 2 to 3-inch pieces.

Add 2 tsp oil to a large skillet and bring to a medium heat. Add the broken spaghetti and toast until it’s darker in color, about 5 to 8 minutes.

Remove the spaghetti from the pan and set it aside in a bowl. Wipe the skillet clean.

Drain the liquid from the can of tomatoes through a mesh strainer and finely dice the tomatoes.

Add the remaining 2 Tbs. oil to the pan and bring to a medium-high heat. Add the onions and sauté until they start to soften, about 4 minutes. Add a pinch of salt.

Add the tomatoes to the onions and sauté another 3 minutes. Add both paprikas, the anchovy paste and the remaining sliced garlic.

Add the toasted spaghetti to the pan and toss to coat. Pour the strained shrimp stock into the pan. Add the wine, and another pinch of salt and pepper. Simmer for 8 to 10 minutes, or until the spaghetti is mostly al dente.

Nestle the marinated shrimp into the pan.

Preheat your oven to broil.

Slide the broiler-safe pan into the oven and broil for about 5 minutes, or until the shrimp is cooked through and the spaghetti crisps and curls up on its ends.

Allow to cool for a few minutes, then garnish with chopped parsley and lemon wedges.