1 1/2 pounds shrimp, peeled and deveined
1 tablespoon virgin olive oil
1/4 cup chicken broth,- defatted
1/4 cup onion, minced
1/2 teaspoon red pepper flakes or more to taste
5 tomatoes, peeled, seeded, pureed
1 tablespoon fresh dill, chopped
1/3 cup clam broth
1/3 cup dry white wine
Salt and pepper to taste
10 ounces spaghetti
3 tablespoons Asiago cheese, fresh grated
Saute shrimp in olive oil in a nonstick pan until shrimp turns pink. Remove shrimp and set aside. Pour broth into pan and add onion, garlic, and red pepper flakes. cook until liquid evaporates. Add tomatoes, dill, clam juice, and wine and cook for 5 minutes over low heat. Season with salt and pepper to taste and cook 10 minutes more. Add shrimp and cook 1 minute or until mixture is hot.
Meanwhile, bring water to a boil, add pasta and cook until al dente. Drain and put on a platter. Pour shrimp sauce over spaghetti. Garnish with freshly grated cheese.