1. Carefully shell the shrimps by removing their dorsal gut with the help of a toothpick, leave them to marinate for at least 10 minutes with olive oil, zest and lime juice.

2. In a small saucepan begin to toast the ground black pepper and after a few minutes add a ladle of hot water (the one used for cooking the pasta).

3. Add the grated pecorino cheese and let it melt over a gentle flame.

4. Drain the pasta slightly underdone and mix it with the cheese and black pepper sauce, add the drained prawns.

5. Serve