How to make
Cut the garlic into thin slices and crush the cayenne pepper (you can also use another type of red, dry, hot pepper)
Peel the shrimp and heat 4 tbsp. of olive oil over medium heat. Put the peels inside with two pinches of salt and press the heads with a spoon or other convenient utensil to release all their aromatic essence - this is the most valuable and delicious part of a shrimp.
Cook until they aquire a nice reddish color and pour the brandy. Once it has evaporated almost completely, pour 1 1/5 cups (270 ml) of water, cover them with a lid and cook for 15 minutes on medium to low heat.
Strain the prepared broth, by squeezing the peels, so that the last drop of juice is released from them. Cover the dish, so that the aroma does not escape from it while you follow the other steps.
Boil the mafaldine for 9 minutes in salted water, strain and sprinkle it with olive oil, so that it does not stick, although if the pasta is good quality, this should not happen. I always do that, just in case.
In a deep frying pan, wok or a convenient one for you, heat the remaining olive oil over low to medium heat. Briefly fry the sliced garlic with the crushed hot pepper. When the garlic aquires a nice color, add the parsley and peeled shrimp. Stir briefly and pour half of the broth.
Cook for 2 minutes, pour the pasta and mix well, then pour the remaining broth. After a minute, remove it from heat.
Attention!
If your shrimp are very small, they will not need as much heat treatment and it is best to remove them before pouring the broth and then add them when serving.
Serve the dish hot with a glass of good white wine.
Enjoy your meal!
