For the broth/sauce

1. In a pot, heated at medium heat, add tahini, a bit of water, the shells and the heads of the shrimps and sauté them, at medium heat, for 3-4 minutes, until golden.

2. Add the vegetables, mix well and continue to sauté for 1-2 minutes.

3. Add the tomato paste, heat him slightly, deglaze with the cognac and let the alcohol evaporate for 15 seconds.

4. Add the water, tomato sauce, thyme, laurel leaves and the coriander seeds, mix and turn up the heat, so you can boil the broth.

5. Once boiled, cook at low heat, for roughly 20-30 minutes.

6. Sieve the broth and keep aside.

For the shrimp pasta

1. Boil the pasta for as long as the package suggests.

2. In a pan, at medium heat, add tahini, a bit of water, salt and pepper.

3. Add the shrimps and sauté them for 1 minute, until golden.

4. Next, add a bit from the water in which the pasta has been boiled, a bit from the broth of the shrimps and the boiled pasta.

5. Mix well until the pasta has been glazed, adjust in flavors and finally, add 1 teaspoon of tahini and slightly mix.

6. Serve immediately with a lot of pepper, drops from a fresh lemon and optionally, finely chopped parsley, basil or thyme.