Ingredients (Serves 4):

• 320 g. pasta
• 300 g. peeled shrimps
• 100 ml. cherry tomatoes
• 200 g. cooking cream
• 80 ml. brandy
• 1 garlic clove
• EVOO
• Salt
• Pepper

Preparing:

1. Clean the shallot and chop it. Saute in a non-stick pan with the butter until brown. Add the peas, a ladle of water and cook until tender. Add the peeled shrimps and cook for about 4 mintes. Season with salt and pepper and set aside.
2. Cook the pasta in abundant boiling salted water. Meanwhile, in a bowl, beat the eggs together with the grated Parmesan, the saffron powder, and a pinch of salt and pepper.
3. Add a tablespoon of olive oil and a tablespoon of pasta cooking water. Drain the pasta and mix with the sauce. Sprinkle the coarsely chopped pistachios and serve.