Spaghetto Ai Gamberi

Method

1. Clean the red shrimp: remove the carapace and intestine by inserting your thumb under the throat, pressing, and pulling out.
2. Place the cleaned shrimp in the refrigerator covered with plastic wrap.
3. Remove the brain (brown part) and eyes from the shrimp heads to avoid bitter taste.
4. Roughly chop the red Tropea onion.
5. Heat extra virgin olive oil and garlic oil in a pan. Add the onion to hot oil and sauté.
6. Add the shrimp shells and heads (without brain/eyes) and toast over high heat.
7. Add ice (or very cold water) to shock and extract flavors. Wait for the ice to melt.
8. Add tomato concentrate and a little hot water. Cook for 15-20 minutes.
9. Blend everything with an immersion blender.
10. Strain through a fine-mesh sieve to obtain the bisque.
11. Return the bisque to the pan, add butter, and let it reduce.
12. Cut the shrimp into 3-4 pieces each and return to the fridge.
13. Cook the chitarrina (fresh egg pasta) in salted boiling water for about 1 minute.
14. Drain the pasta and transfer it to the pan with the bisque.
15. Mantecare (toss) the pasta in the bisque, adding a splash of pasta water if needed, and cook for 2-3 minutes.
16. Adjust salt and add more garlic oil if desired.
17. Turn off the heat, add the raw shrimp pieces, and mix with residual heat to keep them semi-raw.
18. Plate the pasta and finish with a drizzle of garlic oil and optional parsley.