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Clean the shrimp, remove the intestinal tract, and roughly chop the flesh.
Season with olive oil, salt, and lime zest. Set aside.
In a saucepan, sauté the onion and garlic. Add the shrimp heads and shells (excluding the eyes) and the tomatoes. Toast well, cover with cold water and ice, then reduce to ¾ of the original volume.
Blend thoroughly and strain to obtain a smooth bisque.
Toast the black pepper in a pan, then crush it in a mortar.
Mix Pecorino cheese with a small amount of pasta cooking water in a double boiler until smooth. Add the ground pepper and set aside.
Boil the spaghetti in salted water for 6 minutes, leaving them al dente.
Heat 2 ladles of bisque in a pan. Add the spaghetti and toss. Mix in 2 tablespoons of Pecorino cream and stir well.
Plate the spaghetti, top with the seasoned raw shrimp, and finish with a sprinkle of black pepper.