1 teaspoon of Sichuan pepper
Roast pine nuts and pistachios in a pan, until they look colored.
Blend in a blender with 1 teaspoon of oil and a pinch of salt.
Clean the shrimp, removing heads as well as the central vein that runs along the back. Soak in a marinade with the oil left, lime zest and juice and Sichuan pepper.
Leave for 15 minutes in the refrigerator, covered with foil.
Cook the Spaghetti in plenty of boiling salted water and drain them al dente. Toss in a saucepan with some of their reserved cooking water and with the pistachio pesto.
Serve Spaghetti with the red shrimp marinated in lime and Sichuan pepper.