Trofie with Carsico scent and seaside flavor

Clean the shrimps by removing the shell, and use them to prepare the fish stock. Put the shells in a pot, add olive oil, parsley stalks, half of the carrots and onions. Fry for a few minutes and then add cold water. Bring to a boil and let it all boil for 15 minutes, then turn off and filter.

Marinate the prawns in olive oil, with chili and lemon peel.
Wrap with pancetta n. 4 prawns and stop using a sprig of rosemary as a toothpick.

In a pan, fry the onion in olive oil, add the remaining carrots cleaned and cut into julienne strips. It’s important to first add the yellow carrot and then the orange carrot. Fry briefly, add the garlic and parsley.
Chop all remaining prawns and add half of them to the mixture.
Keep the remaining half for finishing the preparation.
Add wine and cognac and let evaporate. Turn off the sauce.

In a saucepan, cook fresh peas in boiling water. In another pan, melt the butter and then add the cooked peas. Blend the peas in order to obtain a smooth puree. Stir, add salt and pepper and thicken it with cornstarch.
In a pan, with a little extra virgin olive oil, sauté the shrimps previously wrapped in bacon.
Finish them with a pinch of salt flakes.

In boiling water, cook the Trofie (half of the cooking time indicated on the package). If you can’t find Trofie you can use Gemelli Barilla or Academia Barilla’s Fusilli.
Drain the trofie and pour it in the pan. Turn on the heat under the sauce, and add the cherry tomatoes – previously cut into cubes.
Add the prepared fish stock, until the correct cooking of pasta.
When cooked, aside from the hat, add the remaining chopped prawns and the red pepper.

To serve: put some pea sauce on the bottom of the dish, and then place the pasta on the top. .
Complete the dish with 2 prawns, wrapped in bacon and a spoonful of ricotta.