Spaghetti with shrimp scampi

To prepare spaghetti with shrimp scampi, start with the cleaning. Remove the head by folding it back by hand 1; remove the eyes, which are bitter when cooked, and place in a bowl. Use a pair of scissors to cut into the side and break the shell open 2; remove the scampi pulp 3 and collect the shells and heads.

Cut into the back of the scampi to remove the inner filament 4. Repeat this operation for each scampi. Start preparing the bisque. Add a drizzle of oil to a large saucepan, together with the scampi scraps 5. Brown thoroughly for 4-5 minutes, then add the ice cubes 6.

Now add the water 7 and leave to cook for 45 minutes on a medium flame 8. Give the scampi a quick wash in the meantime 9.

Dry them thoroughly with some absorbent paper 10. Take half of the scampi, dice into 0.8 inch pieces 11 and place them in a bowl 12. 

Take the remaining pieces and finely chop them with a knife to make a tartare 12. Place in another bowl 14. Cover both bowls with plastic wrap and place in the refrigerator until ready to use. 

When the bisque is reduced, blend with an immersion blender to bring out all the flavors 16. Then filter it 17. Cook the spaghetti in salted boiling water for half of the cooking time indicated on the packet 18.

Drain and place them in a pan 19. Add the bisque 20 and finish cooking the pasta on a high flame 21, until creamy. Add more salt to taste if necessary.

Add the scampi pieces 22 and sauté for one minute 23. Use a pair of tongs and a ladle to form a spaghetti nest, then place it on a plate 24.

Collect a little of the cream from the bottom of the pan and add to the plates 25. Now form small quenelle with the scampi tartare 26 and place them on the spaghetti. Add a pinch of black pepper 27 and serve.