1/2 onion, chopped 

1 bunch of cilantro, chopped 

1 of carrot, chopped 

1 of celery stalk, chopped 

2 lbs 10 oz of shrimp 

12 oz of spaghetti 

bay leaf 

dry white wine 

extra-virgin olive oil 

fresh chili pepper, chopped 

salt 

tomato paste 

Shell and devein the shrimp; remove and clean the heads well and set aside with shells for the broth. 

Heat 2-3 Tbsp. oil in a saucepan over high heat, sauté the heads and shells for around 5 minutes on high heat, mixing and crushing them with a spoon. Add celery, carrot, and onion and cook for 2 minutes, then add 1 Tbsp. tomato paste and stir. Add 1 cup wine. Let evaporate, then add 2 quarts water and 1 bay leaf and bring to a boil. Cover with a lid and let simmer for 50 minutes. 

When broth is ready, remove from the heat and drain, extracting the broth. 

Heat a drizzle of oil in a large pan over medium heat and toast the uncooked spaghetti, stirring well, for a couple of minutes. Add three ladles shrimp broth to the pan and continue to cook the spaghetti like risotto for around 10-12 minutes, adding broth in 1/4 cup increments. Add salt to taste. Continue until the pasta is al dente and the broth has evaporated, so as not to need to drain the pasta. 

In the meantime, heat 1 Tbsp. oil in a skillet and cook shrimp for 3 minutes. Set aside. Heat a thin layer of oil in another pan. When the spaghetti is cooked to al dente, transfer to the pan and cook for 1 minute until crispy; add the just warmed shrimp and a handful of chopped cilantro. Serve with more cilantro and fresh chili pepper.