Spaghetti with garlic prawns

Spaghetti for two
250g prawns
4 minced garlic
1 chili
Water
Salt
Parmesan

After peeling the shrimp, use the shells to make stock. Cast them in a pot, covering them with water and let boil for 10 minutes. After straining the broth will separate pot with a couple of tablespoons of olive oil and a little salt, and heat until the water boils again. Then we'll take the spaghetti and we will remove once they have acquired the desired point. The easiest way to find out if they are made is to rescue some of the boiling water and test it, or break it in half and if we see a small white dot in the center, then it will be al dente (as I prefer). Some people say that if you throw the spaghetti against the wall and it sticks, is that they are made, but to me this approach seems horrible. It is best to read the cooking time of the container and put the timer.
For this recipe I like to wash once cooked spaghetti, but that is a matter of taste.
In a skillet doraremos the garlic in a little oil with chili (which we will make a small cut) and a little salt (I prefer to take garlic salt, I think we are more flavorful), and then the prawns. When you are done add the spaghetti, the jump a little mix well with the prawns and remove them we only have Parmesan cheese and pour over.

Take advantage!