Fresh pasta or dried pasta, pick a long one like fettuccini or bavettine, enough for 2 portions
Sea salt as needed
Dry chilies to taste
½ Shallot chopped finely
1 Garlic clove minced
1/4 cup White wine
¼ cup 35% cooking cream
3 tbsp Chopped fresh dill
1/3 cup Finely shredded parmesan cheese
Clean the shrimp and save all the shells
Cook pasta in a pot of boiling salted water (preferably sea salt) until “al dente”, save 1/2 cup of the water it was cooked in, toss pasta with olive oil, salt and pepper to taste
While pasta’s cooking, in a medium-high heat pan, fry the shrimp and shells in a little olive oil, with S&P and dry chilies to taste, once the shrimp are just cooked thoroughly, add a splash of lemon juice. Remove shrimp and shells from pan, adjust heat to medium
Add the shallot and garlic, cook and deglaze pan with white wine
Once the wine reduces by half, add the pasta water, cream, dill, lemon zest and the rest of the lemon juice and half the cheese.
Add the pasta and let cook all together, when all is thick and nicely hot, add the shrimp back in.