Peel the shrimp, set aside the bodies, and use the heads and shells to make a simple broth. Heat a skillet with a splash of oil, add the heads and shells, and brown them with a little paprika.

In a separate pot, cook the shrimp bodies in about 2 1/2 cups water (600 ml), then remove the shrimp and set aside. Pour the shrimp cooking water into the skillet with the heads and shells, stir, and strain the broth. Keep this broth warm.

In the same skillet, fry the garlic cloves in a splash of oil until golden, then remove them so they don’t burn. Add the noodles to the oil and toast them. Don’t add salt yet; save it for the end. Once the noodles are toasted, add half the broth, the fried garlic, and the chili pepper. Continue adding broth as it’s absorbed and the noodles cook. If you need more liquid, add hot water.

Once the noodles are cooked and have absorbed all the broth, add the shrimp. Stir gently, taste for salt, and the dish is ready.

Serve with a spoonful of piquillo pepper aioli on top.