Ingredients

3 cups water

¾ cup dry red wine

Salt

1/4-pound spaghetti

4 tablespoons extra-virgin olive oil

2 tablespoon butter

4 small garlic cloves, chopped

1/2 teaspoon crushed red pepper

1/2 cup finely chopped parsley

1/2 cup walnuts (2 ounces), toasted and coarsely chopped

1/4 cup grated Parmigiano-Reggiano cheese, plus more for serving

Freshly ground black pepper

1/2 lbs shrimp cleaned and deveined (6 to 8 pieces)

Method

In a saucepan, combine the water with 3/4 cups of the wine and a large pinch of salt and bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 2 tablespoon of the cooking liquid.

In a skillet, heat 2 tablespoons of the oil and 1 tablespoon of the butter. Add the garlic and red pepper and season with salt. Cook over low heat until garlic is softened but not brown. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes. Add the parsley, nuts, half of cheese and the remaining 1tablespoons of oil and toss. Season the pasta with salt and pepper and set aside in a dish covered to keep warm.

In the same pan add the remaining olive oil and butter and warm under medium heat. Add the rest of the garlic and red chili peppers. Cook until the garlic is soft.

Prepare the cleaned and deveined shrimp by sprinkling with black pepper and salt making sure that it is well seasoned.

Add the shrimp and cook each side until it is pink.

Serve the cooked shrimp on top of the already prepared spaghetti topped with the rest of the grated cheese.