Tagliatelle alla Vincenzo's Plate Sauce

Chop the fennel leaf like parsley and cut the lemons in half.

Blend the pistachios with seven tablespoons of extra virgin olive oil, adding more oil as needed.

Add about one tablespoon of water to the pesto and blend to finish.

Heat four tablespoons of extra virgin olive oil in a fry pan on medium-low and cook the shrimps with the lemon juice for a few minutes.

Stir the pistachio pesto into the shrimps and set the pan aside.

Boil the tagliatelle in water with a generous tablespoon of sea salt; this pasta takes six minutes from going in.

Spread pasta water through the sauce, add the pasta, sprinkle over the lemon zest and the fennel leaf, and toss.

Add more pasta water if it is dry and toss until creamy.