Tagliatelle with chilli and lemon shrimps

   400 g of Panzani Tagliatelle
• 250 of peeled shrimps
• 1 tomato
• 4 to 5 tbsp of Ketchup
• 5 to 10 drops of Tabasco
• Chilli paste
• Harissa
• Bird pepper pad
• 2 tablespoons of olive oil
• Salt and pepper from the mill

Peel the tomato and cut it into small pieces. Cook the tomato pieces with the ketchup and Tabasco in a saucepan over low heat. Add the chilli paste and the harissa.

Mix the peeled shrimp to the sauce and leave to macerate for 20 minutes, stirring regularly.

Cook the tagliatelle in a large volume of salted water for 12 minutes.

Arrange the plates with the pasta, the shrimps and a few bird peppers, pouring a drizzle of olive oil at the last minute. Serve cold.