Blend pistachios, garlic, parsley, salt, pepper, EVO oil, water, and Parmesan until obtaining a smooth pesto.
Cook linguine al dente in abundant salted water.
Drain and reserve some cooking water.
In a pan, mix pasta with 2 tablespoons of pistachio pesto and a ladle of cooking water to cream.
Remove heads from shrimp, blend them with shells, 20ml EVO oil, salt, and pepper to make a cream.
Prepare a tartare with shrimp pulp, seasoning only with oil and salt.
