Ingredients for 4 people:
Clean the scampi by removing the carapace and putting the heads aside. Now prepare a bisque. In a large frying pan warm an olive oil and add carrot, onion, celery, and shrimp heads, brandy, then cover with boiling water and boil for 20 minutes. Raise the heads of the scampi and crush the vegetables, then filter the whole and keep the liquid obtained aside. Prepare pistachios pesto by putting in pistachios and chopped almonds, garlic, salt, pepper and oil in a bowl. Blend everything until you get a cream. Roll a piece of garlic in a pan with oil, add the scampi and after a minute the bisque. Cook the noodles in plenty of salted water, drain them and pour them into the pan with seasoning, then add the pistachio noodles. Shake it all in the pan for a minute. Then serve the noodles with scampi and pistachios in the plates.