Steps

• Take a beaker and put in the pistachios, oil, garlic, basil, and Parmesan

• Blend everything with the immersion blender

• You can choose the consistency you prefer, more or less grainy, more or less liquid by adjusting the amount of oil you prefer

• Pour your pesto into a jar and set aside

• Heat a pan with oil and add the crushed clove of garlic

• Cut the cherry tomatoes in half and throw them into the pan along with a few fresh basil leaves

• Add salt and cook over medium heat with the lid on for about 10/15 minutes until the cherry tomatoes are wilted

• Put all the seasoning from the pan into a vegetable mill, thus obtaining a skinless tomato sauce

• Return your strained sauce to the pan

• In the meantime, drop the pasta into salted water

• Blanch the shrimp in a small pan with the nut-sized piece of butter, cooking them just a few minutes per side

• Add half a cup of brandy to deglaze, and once the alcohol has evaporated, turn off the heat and set aside the whole shrimp

• Take 3 shrimp, cut them into pieces, and set aside

• Drain the pasta and put the still al dente spaghetti in the pan with the tomato sauce (remember to set aside a few cups of cooking water)

• Turn on the heat and finish cooking the pasta by adding cooking water as needed

• Add the chopped shrimp and stir off the heat with generous tablespoons of pistachio pesto

• Add more cooking water if necessary

• Plate your spaghetti and place the whole shrimp on top, garnish with more tablespoons of pesto and sprinkle with chopped pistachio