Pasta with Mantis Shrimp, Burrata and Semi-Dried Tomatoes

Method

1. Prepare the spring onion: slice it finely and sauté in olive oil over medium heat until soft.
2. Add the mantis shrimp heads and bodies to the pan. Sauté briefly.
3. Deglaze with white wine and let the alcohol evaporate.
4. Add enough water to cover the shrimp heads and simmer for 10 minutes to create a quick crustacean broth.
5. Pass the broth through a food mill (passaverdure) or fine strainer, pressing to extract all the juices. Discard the solids.
6. In a separate large pan, heat olive oil and add a fresh sliced spring onion. Sauté until golden.
7. Add the mantis shrimp bodies (you can chop them into small pieces) and cook for 5-10 minutes over medium heat.
8. Meanwhile, bring salted water to a boil and cook the tagliatelle until al dente.
9. Add the crustacean broth to the pan with the shrimp bodies. Stir to combine.
10. When the pasta is ready, transfer it directly into the pan with the sauce. Add a splash of pasta water if needed.
11. Add semi-dried tomatoes, a pinch of chili pepper, and grated lemon zest. Toss well.
12. Turn off the heat and add the burrata, tearing it into pieces. Gently toss until the burrata melts and coats the pasta.
13. Serve immediately, garnished with the green part of the spring onion.