Start by cutting both lemons in half and put them to the side.

Place pistachios in a blender and add 7 tbsp of EVOO to the pistachios, blending until smooth.

Add a splash of water and continue blending for a few more seconds.

Drizzle 2-3 tbsp EVOO into a pan and put it on the stove at a medium heat.

Place the shrimp in the pan and squeeze the juice from the lemons into it.

Toss gently until the shrimp are fully cooked – turn the heat down if your shrimp are small so they don’t overcook.

Add the pistachio pesto directly to the cooked shrimp and stir until they are nicely lathered.

Add water to a large pot and bring to a boil before adding a tsp of rock salt and allowing it to dissolve.

Cook the tagliatelle in the pot according to the instructions on the box.

Once they are almost cooked, reserve about half a cup of pasta water.

Place the fully cooked pasta in the pan with the sauce and combine with the reserved pasta water, tossing it together.

Top with lemon zest and chopped fennel leaves and continue to toss until you reach a creamy consistency, then serve right away.