Paccheri with Shrimp Cream

Method

1. Clean the shrimp: remove heads, carapace, and intestinal vein.
2. Prepare a mirepoix: finely chop celery, carrot, and onion.
3. Cut cherry tomatoes in half.
4. In a pot with plenty of extra virgin olive oil, sauté the mirepoix and tomatoes until golden brown.
5. Add parsley, shrimp heads, and carapaces. Sauté briefly.
6. Add 2 liters of cold water and a pinch of salt. Cook for half an hour.
7. Blend everything until smooth, then pass through a fine-mesh sieve to obtain a bisque.
8. Use the bisque to cook the paccheri directly from raw (risotto-style), stirring until creamy.
9. Meanwhile, season the shrimp tails with salt, pepper, oil, and lemon.
10. When the paccheri are cooked, mantecate with salted butter.
11. Plate the paccheri with their cream and top with shrimp tartare.