Preparation

• I used a ready-made pistachio pesto bought from a store specializing in typical products, ingredients: extra virgin olive oil 51%, pistachios 49%, salt, pepper; without preservatives or colorants.
  It’s naturally an indulgence to be enjoyed occasionally.

  

• If you prefer, you can make homemade pistachio pesto by blending pistachios and extra virgin olive oil in more or less the same proportion: for the best results, the pesto should be creamy.

• If the shrimp are frozen/thawed, wait until they’re soft enough to clean easily without breaking.
  Clean the shrimp
  Gently separate the heads from the bodies.

• Clean the shrimp heads
  Wash the shrimp heads thoroughly under running water as if rinsing a small container, then let them drain in a colander.
  Set them aside as a base for the stock.

  Clean the shrimp
  Shell the shrimp.
  First, remove the black vein, or intestine, whose contents aren’t toxic but can spoil our dishes:
  • with a sharp knife, make an incision along the back of the bodies;
  • extract the black vein or intestine using a toothpick.

  

• Wash the shelled and incised shrimp thoroughly under running water, then let them drain in a colander.
  Pat dry the residual water with kitchen paper towels.
  Take the shrimp out of the fridge at least half an hour before cooking.
  Cut the shrimp into pieces.

• In a hot pan/wok, add the shrimp heads and toast them on both sides.
  Deglaze with a small glass of white wine.
  Moisten the shrimp heads with a ladle of water.
  Let it evaporate and reduce for 3-4 minutes.
  Off the heat, use kitchen tongs to squeeze out the stock from the shrimp heads, discarding any shell fragments and antennae.

  Bring the stock back to a boil.
  Add the shrimp to the pan/wok, stir, and quickly sauté over high heat.
  Add a pinch of salt and grind the pepper.

• Stir the pistachio pesto well until you get a smooth cream.

  

• Cook the pasta, rinse it under running water, and drain it.

  Heat the stock and shrimp.
  Off the heat, add 2-3 teaspoons of pistachio pesto and the pasta to the pan/wok with the stock and shrimp, and mix to combine and coat.
  ^{* stock + pistachio pesto = creamy sauce without the addition of butter, milk, or cream.}

  

• Plate the dish.
  Grind some more pepper.

  Your pasta with pistachio pesto and shrimp is ready.

  Enjoy your meal!