3/4 lb. sm. shrimp
2 to 3 Chinese chilies, soaked in 2 c. hot water
2 cloves of crushed garlic
1 tbsp. crushed ginger
Zest of 1 sm. lemon
1 can clam broth
2 scallion, chopped
Sm. handful of snap peas
Sm. amount of carrot, thinly sliced

Peel and devein shrimp; cook reserved shells in tablespoons of hot oil until pink, 5 minutes. Add garlic, ginger and chilies; cook 1 minute. Add broths and water; bring to boil, reduce heat to low and cover; cook 25 minutes. Strain into soup pot. Add some favorite pasta; cook until tender. Add shrimp, snow peas, carrots, scallion and zest; cook until shrimp turns pink. Serve.