Spaghetti alla Chitarra with pecorino and black pepper, pink shrimp, and lime

Shell the shrimp, then sauté the celery, carrot, and onion, coarsely chopped, in a saucepan. Add the shrimp heads and cover generously with water. Let it boil for 30 minutes to make a broth. In another pan, stew the shrimp in garlic and oil, deglaze with white wine, let it evaporate, and then add the broth.

Cook the Spaghetti alla chitarra and toss them with the black pepper and Pecorino cheese. Add the shrimp sauce and grated lime zest. Garnish with pepper and lime.

Manuela Clemenza, Chef Trainer, Advanced Training – fic.