Preparation

Make sure the shrimp are properly thawed.

Remove the heads and shells from the shrimp.

Devein them by making a slight incision along the back and pulling out the vein.

Pat them dry with paper towels.

Marinating the Shrimp

Finely chop the garlic and place it in a bowl.

Add the chili, paprika, and olive oil.

Grind plenty of black pepper over the mixture.

Add the shrimp, mix well, cover, and let marinate in the fridge for 10 minutes.

Cooking the Shrimp Stock

Meanwhile, boil the shrimp shells in a pot for 15 minutes.

Strain the stock and set it aside.

Cooking the Pasta

Boil the pasta in salted water for 2 minutes less than the package instructions.

Making the Sauce

Heat a pan over medium-high heat.

Add the shrimp and sauté for 2-3 minutes.

Pour in a bit of the shrimp stock, just enough to partially cover the shrimp, and bring to a boil.

Using tongs, transfer the slightly drained pasta directly into the pan.

Stir the pasta using circular motions to combine everything well.

Remove the pan from the heat.

Add 3 tbsp of homemade pesto and mix well.

Serving

Serve immediately, garnishing with fresh basil leaves and grated Parmesan cheese.