South Italian recipe.

We start by cleaning the prawns, depriving them of the carapace and innards, putting the pulp aside, making a «bisque» with the carapaces that we will need to whisk the pasta and give it a strong taste.
We continue making semi-candied tomatoes, work the burrata with extra virgin olive oil and prepare the truffle that will go into the pan.
Throw the pasta in salted water, and prepare the sauce by adding to the pan, olive oil, shrimp and deglaze with brandy, let the alcoholic part evaporate, and add the tomatoes, sprinkle with the bisque, once the pasta is cooked it is drain and stir the pasta, adding the truffle and part of the burrata. The dish is finished by putting the burrata, the truffle and a drizzle of olive oil.

Ingredients for 4 people:

Red Shrimp 800 gr
Burrata 300gr
Truffle to taste
Pachino tomato 200gr
Linguine 400 gr
Brandy 10cl
Oil
salt
pepper