Spaghetti with Shrimp

Method

1. Prepare the ingredients: 120 g cherry tomatoes (Pachino or Datterini) cut into small cubes, 2 cloves of garlic with the germ removed, shrimp (cleaned and deveined), fine salt, coarse salt, pepper, chili pepper to taste, extra virgin olive oil, chopped parsley, half a glass of water, and spaghetti.
2. Clean the shrimp: remove the shell (carapace) and make an incision along the back to remove the intestinal vein.
3. In a small pot, add one clove of garlic, some chopped parsley, the shrimp shells (and heads if available). Add water, season with salt, cover, and bring to a boil. Let it boil for at least 5 minutes to make a shrimp stock.
4. In a wok or large pan, add the other clove of garlic (germ removed), chili pepper to taste, and a drizzle of extra virgin olive oil. Heat over medium heat.
5. Salt the pasta water and cook the spaghetti according to package directions.
6. Once the garlic is golden, remove it from the pan. Add the cherry tomatoes and sauté. Season immediately with fine salt.
7. After the tomatoes start to release their juice, strain the shrimp stock from step 3 through a fine-mesh sieve and add it to the pan. Continue cooking the tomatoes.
8. Add pepper if desired, some chopped parsley, and basil leaves (fresh or frozen).
9. When the pasta is almost ready (al dente), add the cleaned shrimp to the pan. Cook the shrimp for about 30 seconds until they turn white.
10. Add a ladle of pasta cooking water to help emulsify the sauce.
11. Add more basil leaves and parsley leaves (not chopped) to keep them sweet.
12. Drain the spaghetti (reserving some pasta water) and toss it with the sauce in the pan. Add a splash of pasta water if needed for creaminess.
13. Plate the spaghetti, spoon some of the creamy sauce on top, sprinkle with fresh parsley leaves, and drizzle with extra virgin olive oil.