Paccheri with Shrimp and Scampi Cream

To prepare paccheri with shrimp and scampi cream, wash and slice the leek 1. Proceed with cleaning the crustaceans. Remove the heads 2, discard the shells (they will be used for the broth), and remove the intestines (the black thread along the back of the shrimp and scampi) 3. Set the meat aside.

In a pot, add the leek 4, crustacean heads and shells 5, and a few sprigs of parsley 6.

Cover with water 7 and boil for at least 90 minutes. When done 8, strain the broth 9 and pour it into a tall pot that will be used for cooking the pasta.

In a pan, heat a drizzle of oil with the garlic clove 10, add shrimp and scampi 11, and sauté for 2-3 minutes over high heat, then deglaze with white wine 12.

Let it evaporate and then turn off the heat 13, remove the crustaceans from the pan and set them aside 14. Chop the chili pepper 15.

Clean and chop the shallot 16. In the pan where you cooked the crustaceans, add a drizzle of oil, the chili pepper, and the shallot 17. Stew, adding a ladle of broth 18.

Bring the broth to a boil and cook the paccheri until very al dente 19, adjusting according to the package instructions: in our case, the total cooking time is 18 minutes, so we boiled them for 10 minutes to continue cooking in the pan with the sauce. While the paccheri are cooking, add the tomato sauce to the pan with the sauté 20. Add salt 21.

Season with pepper to taste 22. Drain the paccheri 23 directly into the pan with the sauce 24. Continue cooking the paccheri.

Now prepare the cream: in a tall glass, add half of the crustaceans 25, a ladle of broth 26, and 1.4 oz (40 g) of oil 27.

Blend everything with an immersion blender 28 to obtain a cream 29. Add the crustacean cream 30.

Finally, add the remaining shrimp and scampi 31. Season with chopped fresh parsley 32 and serve the paccheri with shrimp and scampi cream hot 33.